Print Recipe

Silky Meyer Lemon Curd

Ingredients



Instructions

  1. Put whole eggs and egg yolks in top of double boiler (off the heat). Whisk until smooth and flowing.
  2. Add zest, sugar, lemon juice and butter. Whisk to mix ingredients.
  3. Place over simmering water, whisking constantly, until thick and hot (touch with your finger), never allowing mixture to come to a boil, about 3 to 4 minutes.
  4. Remove from heat. Cool at room temperature and refrigerate at least 4 hours until firm.
  5. Can be refrigerated up to 1 month, covered airtight.

Makes 1 cups, about 16 to 20 servings.

Per serving: Cal 78 (66% fat) Fat 6 g (3 g sat) Fiber 0.11 g Chol 65 mg Sodium 11 mg Carb 6g Calcium 9 mg


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.