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Receta Meyer Lemon Curd
by Foodiewife

Meyer Lemon Curd

I have a really simple lemon curd recipe that I've made for years, using whole eggs. This lemon curd recipe uses only the egg yolk, and the whites are reserved for making meringue for Lemon Meringue Tarts (or pie). My preferred lemons are Meyer but Eureka lemons work well, too. Lemon curd can be made up to a week ahead of time, and stores well in the refrigerator in a tightly sealed container (I use a sterile canning jar). Recipe comes from Martha Stewart.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2 cups

Ingredientes

  • 1 cup sugar
  • 1 tablespoon finely grated lemon zest, plus 2/3 cup fresh lemon juice
  • 8 large egg yolks (egg whites reserved for another use)
  • 1/4 teaspoon coarse salt
  • 1 1/4 sticks unsalted butter (10 tablespoons), cut into 1/2-inch pieces

Direcciones

  1. In a medium saucepan, off heat, whisk together sugar, zest, and egg yolks; whisk in lemon juice and salt.
  2. Add butter and place pan over medium-high.
  3. Cook, whisking constantly, until butter has melted, mixture is thick enough to coat the back of a spoon, and small bubbles form around the edge of pan, about 5 minutes (do not boil).
  4. Remove pan from heat while continuing to whisk. Pour curd through a fine-mesh sieve into a glass bowl. Press plastic wrap against the surface of curd and refrigerate until cool.