Dessertscookingwithjanica5.0
Meyer Lemon Curd
Lemon curd made with Meyer lemons and vanilla bean. Perfect for spreading on toast or using in desserts like cupcakes and donuts.
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Jessica Pinney📖 cookingwithjanica
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Add lemon juice, sugar, eggs, and egg yolks to a medium heat-proof bowl (I use glass pyrex). Whisk until combined.
Large Eggs4Large Egg Yolks4
2
Place the bowl over a sauce-pan with steaming water to make a double-boiler. Whisk until it is thick and reaches 160F (use an instant read thermometer to check). Add the cubed butter and whisk until well combined. Whisk in the vanilla bean paste.
Butter (cubed)10 TablespoonsVanilla Bean Paste1 Tablespoon
3
Remove from heat & cover the Meyer lemon curd with plastic wrap, ensuring that the wrap is directly on top of the curd's surface. Transfer to your refrigerator and wait until completely cool before using.
Nutrition Facts
calories
172 kcal
serving Size
1 serving
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