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Meyer Lemon Curd
August 2, 2016
Ingredients & Instructions
Ingredients & Quantities
- grated zest of 4 meyer lemons
- 3/4 cup fresh meyer lemon juice
- 3 yolks and 3 whole eggs
- 1 1/2 tablespoons cornstarch
- 1 1/4 cup (9.5 oz) sugar
- 1 1/2 tablespoons neutral vegetable oil
Preparation Instructions
Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil. Place in the refrigerator to chill for 1-2 hours or until set. (Can be made up to 3 days ahead. Keep covered in the refrigerator)
Recipe Details
Recipe Times
Prep
10 Minutes
Cook
10 Minutes
Total
20 Minutes
Recipe Categories
Meyer Lemon Curd
August 2, 2016
Recipe Details
Recipe Yield
Prep Time
10 Minutes
Cook Time
10 Minutes
Total Time
20 Minutes
Ingredients & Quantities
- grated zest of 4 meyer lemons
- 3/4 cup fresh meyer lemon juice
- 3 yolks and 3 whole eggs
- 1 1/2 tablespoons cornstarch
- 1 1/4 cup (9.5 oz) sugar
- 1 1/2 tablespoons neutral vegetable oil
Preparation & Cooking
Preparation
Combine all the ingredients except oil in a saucepan. Whisk to combine. Cook, stirring constantly over medium-heat, until the curd thickens enough to coat the back of a spoon. Strain the mixture and stir in the oil. Place in the refrigerator to chill for 1-2 hours or until set. (Can be made up to 3 days ahead. Keep covered in the refrigerator)
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