Meyer Lemon Curd 12.000

Jennifer Chase for The Washington Post

Feb 15, 2018

Lemon curd is satiny-smooth, tart, sweet, eggy and buttery. When made with the floral, sweet, orange-lemon mash-up called a Meyer lemon, it’s spectacular.

In addition to using some of this as filling for Meyer Lemon Buttermilk Bundt Cake (see related recipe), spoon it over ice cream or yogurt or a pavlova, or spread it between cake layers.

For best results, use an instant-read thermometer to monitor its temperature in the pot.

Make Ahead: The curd needs to be refrigerated for at least 8 hours before serving, and up to 2 weeks. It can be frozen for up to 6 months.


Servings:
12

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Tested size: 12 servings; makes 1 1/2 cups

Ingredients
  • 2 large eggs, plus 2 large egg yolks
  • 1/2 cup sugar
  • 1 1/2 teaspoons finely grated zest and 1/3 cup juice from 2 Meyer lemons
  • Small pinch kosher salt
  • 2 tablespoons unsalted butter

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Directions

Fill a medium saucepan with 2 inches of water and heat over medium heat until barely bubbling.

Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below. Place over the pot and whisk constantly until the mixture thickens, becomes pale and forms a ribbon when a whisk is pulled out of it, registering 140 degrees on an instant-read thermometer. Remove the bowl from the heat.

Stir in the zest, juice and salt. The custard will be thin, so return the bowl to its berth over the water in the pot (on medium heat) and continue to stir as the mixture thickens. At 170 degrees, the custard will be as thick as chocolate sauce and when you run a finger across the back of a coated spoon, it should leave a trail. For a velvety texture, press the custard through a fine-mesh strainer to remove any flecks of zest or egg. Whisk in the butter one small cube at a time, to form a smooth and glossy curd.

Cool, cover and refrigerate for at least 8 hours, during which time it will thicken and its lemony flavor will develop.

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Recipe Source

From Bring It! columnist and cookbook author Cathy Barrow.

Tested by Cathy Barrow.

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