kaneohegirlinaz
Wannabe TV Chef
- Joined
- 19 Nov 2021
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I love Meyer Lemons as they're not as tart as a Lisbon Lemon that are commonly found in Supermarkets.
I use this recipe as a filling for Lemon Meringue Pie and Lemon Bar Cookies.
My Meyer Lemon Curd
This recipe makes approximately 2 pints
Ingredients:
12 Egg Yolks
2 C. granulated Sugar
6 Meyer Lemons, juiced, approx. 1 C. of juice
1 C. Butter, diced into small pieces, about 1/2 inch
Zest from the Meyer Lemons
Method:
In a metal or glass bowl (heat-proof), whisk the egg yolks and sugar.
Place the bowl over a pot of simmering water, making sure that the water does not touch the bottom of the bowl.
Pour in the juice and stir continually with a rubber spatula or wooden spoon for about 10-15 minutes or until the mixture becomes quite thick.
Make sure not to allow the mixture to boil.
Add the butter and stir until melted and well incorporated.
Whisk in the reserved zest.
Carefully pour the curd into sterilized jars, best to use half pints or smaller mason jars, leaving ½ inch of head space.
With a damp paper towel, wipe the rim of the jars and seal with the lids and rings.
If you would like to ‘put up’ your bounty for later consumption, process them in boiling water for 20 minutes, allow to cool overnight and store.
Should you not feel so inclined to ‘can’ your curd, simply cool and then refrigerate for up to 2 weeks.
*Cook's Note: save those Egg Whites for later, they freeze well.
I use this recipe as a filling for Lemon Meringue Pie and Lemon Bar Cookies.
My Meyer Lemon Curd
This recipe makes approximately 2 pints
Ingredients:
12 Egg Yolks
2 C. granulated Sugar
6 Meyer Lemons, juiced, approx. 1 C. of juice
1 C. Butter, diced into small pieces, about 1/2 inch
Zest from the Meyer Lemons
Method:
In a metal or glass bowl (heat-proof), whisk the egg yolks and sugar.
Place the bowl over a pot of simmering water, making sure that the water does not touch the bottom of the bowl.
Pour in the juice and stir continually with a rubber spatula or wooden spoon for about 10-15 minutes or until the mixture becomes quite thick.
Make sure not to allow the mixture to boil.
Add the butter and stir until melted and well incorporated.
Whisk in the reserved zest.
Carefully pour the curd into sterilized jars, best to use half pints or smaller mason jars, leaving ½ inch of head space.
With a damp paper towel, wipe the rim of the jars and seal with the lids and rings.
If you would like to ‘put up’ your bounty for later consumption, process them in boiling water for 20 minutes, allow to cool overnight and store.
Should you not feel so inclined to ‘can’ your curd, simply cool and then refrigerate for up to 2 weeks.
*Cook's Note: save those Egg Whites for later, they freeze well.