Meyer Lemon Curd Recipe
Lemon custard isn't just for a pie. It's a delicious sweet dessert - try this topped with some homemade whipped cream and lemon zest
Servings 6 servings
- 1 ½ cups sugar
- 3 tbsp cornstarch
- 3 tbsp flour
- pinch of salt
- 2 lemons 1 zested, both juiced
- 3 eggs yolks slightly beaten
- 2 tbsp butter
- 1 ½ cup hot water
Mix sugar, cornstarch, flour, salt & hot water in sauce pan and heat to boiling, stirring constantly.
When it begins to boil, continue cooking (and stirring!) for 2 minutes. It will thicken as it continues to cook and you stir
After two minutes, add a ladle of the hot mixture to the egg yolks, to warm the eggs, stirring again - then add all of the egg yolk mixture to the hot sauce pan.
Add the lemon, zest & butter. Reduce heat to low & continue stirring & cooking for another two minutes.
Place in pretty bowls for serving. Right before serving, top with a dollop of whipped cream & garnish with some lemon zest. Beautiful!
Calories: 296kcal | Carbohydrates: 60g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 43mg | Potassium: 59mg | Fiber: 1g | Sugar: 51g | Vitamin A: 250IU | Vitamin C: 19.1mg | Calcium: 23mg | Iron: 0.6mg