Receta Meyer lemon curd with berries
by david spottiswood

lemon curd is a fantastic sour-sweet custard, golden yellow, a beautiful contrast to raspberries and blueberries.

You'll need a candy thermometer

Avg. 4.7/5 3 votos

Tiempo de Prep: 10 minutos	American
Tiempo para Cocinar: 6+ minutos	Raciónes: 6

Ingredientes

6 large eggs
2/3 C fresh Meyer lemon juice
2 Tbs Meyer lemon zest (Meyer lemons are thin-skinned, so a microplane zester works best)

1 & 1/3 C granulated white sugar (if you use regular lemons, use 3/4 cup sugar)
1 cube unsalted butter - soft or nuked. If soft, cut it into little cubes
Raspberries to circle each ramekin on top of the curd, and blueberries for the center of each ramekin

Simmer water in a sauce pan or the bottom of a double-boiler.
Whisk the eggs.
Pour the lemon juice into a metal pan or the double-boiler top.
Add the eggs.
Gradually pour in the sugar, whisking all the while until the mixture becomes thick - 160 degrees F. Probably 5+ minutes.
Remove from heat.
Add the butter and whisk until the butter has blended with the curd
Add the zest and whisk until evenly distributed throughout the curd
Put in a bowl and cover with plastic wrap - right down against the curd so no crust can form.
Refrigerate. Can be made a day or more in advance.
When ready to serve put curd in ramekins.
Circle raspberries along the rim of each ramekin on top of the curd.
Put blueberries inside the raspberries