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    Home / Recipes / Recipes / Desserts

    Homemade Meyer Lemon Curd

    Feb 10, 2011 · Leave a Comment

    Homemade Meyer Lemon Curd
    DessertsTips & Tricks

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    Ingredients

    6 large egg yolks
    ¾ c Meyer lemon juice
    1 t finely grated Meyer lemon zest
    1 c sugar
    1 stick of butter, cut into small cubes

    Directions

    Combine the egg yolks, juice, zest and sugar in a medium saucepan and whisk together until smooth (this will help avoid chunky bits of cooked egg yolk).  Cook over medium heat, stirring constantly until the mixture coats the back of a spoon (about 8-9 minutes).  Remove from heat and stir in the butter, one cube at a time, making sure that the butter melts completely before adding the next piece.

    Pour the finished lemon curd into clean containers and either continue your usual canning process, or cover with a layer of plastic wrap that's been placed directly on the surface of the curd.  Enjoy!

    Adapted from Alton Brown's Lemon Curd recipe by Poor Girl Eats Well

    « Chocolate Truffles
    Chocolate Meringue Cookies »

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    K.C. the G-Free Foodie

    K.C. is a farm-grown foodie, born and raised in the fertile fields of California’s San Joaquin Valley. After being diagnosed with Celiac Disease following years of unexplained illness, she has infused her gluten-free life with flavor, fork in hand. Learn more about K.C.

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