|Name:||Meyers Lemon Curd||Contributor:||Catfish|
|Description:||Meyers Lemon Curd||Posted:||2011-10-30|
|Key words:||Meyers Lemon Curd||Category:||Desserts|
|Ingredients:||7 large egg yokes
2 large eggs
1 C granulated sugar (add 1/4 C more, if regular lemons)
Juice of 4 Meyers Lemons
Zest of 4 Meyers Lemons
1 pinch of salt
4 Tbsp of unsalted butter
3 Tbsp heavy cream
|Preparation:||1. Whisk egg yokes & whole eggs in medium non-reactive bowl.
2. Whisk in the sugar until combined, then add lemon juice, lemon zest, and a pinch of salt.
3. Add butter and heat over medium-low heat, stirring constantly, until mixture thickens slightly and registers 170degF.
4. Mix in the heavy cream.
5. Refrigerator until firm & spreadable, about 1.5 hours.
|Notes:||Variation of America's Test Kitchen Lemon Filling recipe for Lemon Bars.
Adjust sugar to taste.
Excellent flavor and creamy texture!
|Equipment:||Serve with strawberries & chocolate wafers.