Meyer Lemon Curd.

Homemade Meyer Lemon curd.  Ohhhhhhh tart goodness, I love you so.
1 c plus 2 tbl granulated sugar
1 tbl cornstarch
1/8 tsp kosher salt
The juice from 5 Meyer lemons
3 large eggs
2 tbl I can’t believe it’s not butter
2 tsp grated lemon zest

Combine the sugar, cornstarch and salt in a heavy duty saucepan. Over a medium heat, whisk in the lemon juice and eggs. Bring to a boil – continuing over medium heat. Reduce the heat to low and continue to whisk for 1 additional minute. Remove from heat and add the butter and lemon zest. Pour into a glass container with a lid or tupperware container and refrigerate for at least 8 hours before serving. Store in refrigerator.

— Knead to Cook

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