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Lemon Curd

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Tangy, sweet and lusciously silky, lemon curd is a rare, fresh mid-winter decadence.  Sure, it is always a good idea to have a jar of it on hand for filling a cake, Trader Joe’s versions is yummy and inexpensive.  But Friends, nothing compares to freshly zested and squeezed Meyer lemons in a warm custard.  Nothing!  My fingers will their way, dipping and smearing, while I’m licking and getting sticky. I wash my hands a LOT, don’t worry.

I almost always have a big bag of Meyer lemons in my fridge because my in-laws ship them up to me on a regular basis (still not sure if it is quite legal).  They have the most amazingly prolific tree.  The sheer abundance of lemons, year-round, would blow your mind.  Then, the lemons themselves are the size of Navel oranges!  I’m not kidding!  They almost put every other lemon to shame.

This version of lemon curd is about as easy as possible.  All you have to to do is stir it until it gets thick.  If you get any clumps, just run it through a sieve and it will be perfect.

Lemon Curd
  • 1 egg + 3 yolks
  • ⅔ cup sugar
  • 6 Tbs butter
  • Zest and juice of 2 medium lemons
  1. In a heavy-bottom sauce pan, whisk eggs and sugar over medium heat.
  2. Add butter, lemon zest and juice.
  3. Whisk continually until it becomes a thick custard, about 10 minutes.
  4. Run through a sieve if chucks developed.
  5. Use warm, or chill by laying plastic wrap on the surface.
  6. Keeps about 2 weeks in the refrigerator.

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