Fruit curd is a dessert spread and topping usually made with lemon, lime, orange or raspberry. Curd is often spread on bread, scones, toast, waffles, crumpets, pancakes, or muffins as an alternative to jam, and as a filling for cakes, small pastries and tarts.
Ingredients
- 3 to 4 Meyer lemons (about 1 pound) (Sweet Lemons from Glen Cairn)
- ½ cup sugar
- 2 large eggs
- 1 stick unsalted butter, cut into 4 pieces
Categories
Breakfast, Desserts, Dips/Spreads, Fruit
Breakfast, Desserts, Dips/Spreads, Fruit
Meyer Lemon Curd. To import, drag image to your MacGourmet recipe box.
Directions
1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. |
2. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. |
3. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. |
4. Force curd through a fine sieve set into another bowl. |
5. Serve warm or cover surface of curd with wax paper and cool completely. |
If substituting regular lemons, increase sugar to 3/4 cup.
Lemon curd keeps, covered and chilled, 1 week.