Corn Salad with Chile and Lime
Meyer Lemon Curd
Meyer lemons are known for their low acidity, high sugar content, and bright, herbal aroma. Make silky smooth Meyer Lemon Curd to pair with scones, pancakes, use in cakes and pastry, or to eat by the spoonful (no judgement here). No Meyer lemons? No problem! Follow this recipe and sub regular lemons (or ANY citrus) for the Meyer lemons!
4 large egg yolks
2/3 cup granulated sugar
1 tablespoon Meyer lemon zest
1/3 cup fresh Meyer lemon juice
1/8 teaspoon salt
6 tablespoons unsalted butter, cubed (leave cubed butter on the counter while you prepare the rest of the curd to soften it a bit)
- Fill the bottom of a double boiler with 1-2 inches of water and heat until boiling. Reduce heat to maintain a steady simmer.
- To the top of your double boiler add the egg yolks, sugar, zest, juice, and salt, whisking constantly to avoid scrambling the eggs. Continue whisking as the curd cooks and thickens. Set a timer for 10 minutes and whisk the whole time. If your curd isn’t thickening, turn up your heat.
- Your curd is done when it is thick and butter yellow (it will look like hollandaise). You can also check to ensure your curd has reached 170 degrees F with a kitchen thermometer if you have one. Transfer to a glass bowl or jar and cover with a layer of plastic wrap to prevent the formation of a skin. After your curd has reached room temperature (about 2 hours), remove plastic wrap and transfer to the fridge for storage up to 10 days.
- Try using this as a filling for Meyer Lemon Curd Tartlets (pictured)!
Yield: 12 servings