Published April 2022 “In The Loop Magazine
I love lemons and all that you can use them for especially in all the variety of recipes. These beauties, Meyer Lemons were gifted to me from my cousin Christine that lives in Santa Barbara. I decided to make Lemon curd with them. Serve on crumpets, shortbread, graham crackers, waffles, pancakes, scones, on top of vanilla ice cream or just fill individual spoons and top with whip cream. Enjoy creating ways to serve this lemony goodness, Enjoy!
Ingredient:
3-4 Lemons
1 1/2 cup granulated Sugar
2 sticks of unsalted Butter, room temperature
4 extra large Eggs
1/2 cup of Fresh lemon Juice
Zest from 3 Lemons
1/8 teaspoon Sea salt
Direction:
Using a microplane zest the 3 lemons making sure to avoid the white pith mix together in the sugar. set aside
Then squeeze 1/2 cup lemon juice, set aside.
Cream together the butter and lemon zested sugar, adding eggs one at a time.
Add lemon juice and salt, mix until combined.
Using a 2 quart pot pour the mixture in and cook on low heat stirring constantly until mixture is smooth and thickens. Using a thermometer the lemon curd will be done when it reaches 170 degrees.
Remove from heat and pour in jars with lids. Cool completely and store in the refrigerator.
Use within 1 month or freeze up to 1 year. If freezing defrost in the fridge 24 hours before.
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