Meyer Lemon Curd

1. 1

   GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which has a bitter flavor.

2. 2

   Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan.

3. 3

   Then add the lemon peel, the lemon juice and the sugar.

4. 4

   Cook over medium-low heat, stirring constantly, until the mixture thickens.

5. 5

   Take care not to let it boil or the yolks will curdle.

6. 6

   Set the lemon curd in the refrigerator to cool.

7. 7

   When cooled, use immediately or cover with plastic wrap and

* Per serving · 4 servings · Values may vary.

No additional tips available.