Rich Meyer Lemon Curd
Recipe: #7021
November 28, 2012
Categories: Desserts, Sauce, Lemon, One-Pot Meal, Easter, Gluten-Free, Vegetarian, Kosher Dairy, more
"This can also be made with regular lemons. I did not want to make tarts etc, so I put it into the freezer and it made a wonderful gelato."
Ingredients
Nutritional
- Serving Size: 1 (604.4 g)
- Calories 1833.2
- Total Fat - 132.7 g
- Saturated Fat - 55.8 g
- Cholesterol - 4243.7 mg
- Sodium - 411.9 mg
- Total Carbohydrate - 95.1 g
- Dietary Fiber - 2 g
- Sugars - 78.9 g
- Protein - 65.9 g
- Calcium - 529.9 mg
- Iron - 11.4 mg
- Vitamin C - 37.6 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on medium high until creamy, about 1 minute.
Step 2
Beat in lemon juice (mixture may curdle but will smooth out during cooking)
Step 3
Set saucepan over medium-high.
Step 4
Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 - 5 minutes.
Step 5
Serve warm or store in jars; refrigerate up to 5 days; or freeze for a wonderful gelato.
Tips
No special items needed.