Meyer Lemon Curd

Serve this classic curd from Gourmet magazine alongside slices of pound cake for an easy and elegant dessert!

Ingredients:
1½ cups sugar
4 whole eggs, beaten lightly
4 additional egg yolks, beaten lightly
1 cup fresh Meyer lemon juice
5 tablespoons freshly grated lemon zest
2 sticks (1 cup) unsalted butter, cut into small pieces

Method:
1. In a heavy saucepan whisk together the sugar, the whole eggs, the yolks, the juice and the zest and cook the mixture over moderately low heat, whisking, until the sugar is dissolved.

2. Add the butter, cook the mixture over low heat, whisking, for 10 to 12 minutes, or until it registers 160°F on a candy thermometer, and transfer it to glass jars. The curd will keep, covered and chilled, for up to 2 weeks.

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