Meyer Lemon Curd
While regular lemons make a fine lemon curd, there is something special about curd made with Meyer lemons, with a perfect balance of tart and sweet. Enjoy on biscuits or scones, on pancakes or sponge cake, or by the spoonful.
Ingredients
Instructions
Grate 1 teaspoon of zest from the lemons and squeeze 1/4 cup of juice.
In a metal bowl, whisk together the zest, juice, sugar, and egg. Add the butter.
Set the bowl over a small saucepan of water and bring to a simmer. Cook, whisking contantly, about 5 minutes or until thickened and the temperature reads 160 degrees on a thermometer. Pour curd through a fine mesh strainer into another bowl. Serve warm or cold. Store in a jar in the refrigerator.
You can use regular lemons, but they are more sour, so add 2 extra tablespoons of sugar.
