Meyer Lemon Curd
Author: Hindy Garfinkel
Recipe type: spread, sweet
- 6 egg yolks
- 1 cup sugar
- Juice and Zest from 4-5 Meyer Lemons (around ½ cup of juice)
- 1 stick butter
- 1 tsp. salt
- Beat the egg yolks with a form lightly and place in a small heavy-bottomed sauce pan, along with the cup of sugar.
- Whisk well over medium heat, letting the sugar melt in.
- Add in the lemon juice and zest and stir with a wooden spoon. Let the mixture thicken a bit.
- Stir in the butter, keep stirring with the wooden spoon until the back of the spoon is coated in the curd mixture.
- Once the curd has thickened, remove from heat, transfer to jars and chill in refrigerator. Enjoy!
Recipe by Confident Cook, Hesitant Baker at https://confident-cook.com/2014/02/lemon-lavender-hamentashen.html
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