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Meyer Lemon Curd Recipe

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This recipe for Meyer Lemon Curd is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1½ c. granulated sugar
3½ T. cornstarch
¼ tsp. salt
1½ c. Meyer lemon juice (about 15 lemons)
9 large egg yolks
6 T. butter
1½ tsp. grated Meyer lemon rind
Directions:
Directions:
1. Combine sugar, cornstarch, and salt in a large heavy saucepan. Whisk to combine.
2. Stir in egg yolks and lemon juice and bring to a boil over medium heat, whisking constantly.
3. Reduce heat and simmer until thickened, about 3 minutes.
4. Remove from heat. Add butter and rind, stirring until butter melts.
5. Spoon mixture into bowl and cool. Then place plastic wrap over the surface of the curd and refrigerate at least 4 hours or overnight.
Number Of Servings:
Number Of Servings:
8 or one pie filling
Preparation Time:
Preparation Time:
30 mins.
Personal Notes:
Personal Notes:
If Meyer lemons aren't available, substitute 1 c. regular lemon juice, 1/2 c. orange juice and 1 T sugar. You can also use regular lemon juice but add an extra 3 T. sugar, unless you like your curd puckery tart! This is a great pie filling or simple lemon pudding.

 

 

 

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