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Meyer Lemon Curd for Martha’s Anniversary Cake
Recipe Summary
Yield: Makes about 3 1/2 cups
Ingredients
Ingredient Checklist
16 large egg yolks
Zest of 4 Meyer lemons, plus 1/2 cup fresh Meyer lemon juice
1/2 cup fresh lemon juice
2 cups sugar
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
Gallery
Meyer Lemon Curd for Martha’s Anniversary Cake
Recipe Summary
Yield: Makes about 3 1/2 cups
Gallery
Meyer Lemon Curd for Martha’s Anniversary Cake
Meyer Lemon Curd for Martha’s Anniversary Cake
Meyer Lemon Curd for Martha’s Anniversary Cake
Recipe Summary
Yield: Makes about 3 1/2 cups
Recipe Summary
Yield: Makes about 3 1/2 cups
Yield: Makes about 3 1/2 cups
Makes about 3 1/2 cups
Ingredients
Ingredients
- 16 large egg yolks
- Zest of 4 Meyer lemons, plus 1/2 cup fresh Meyer lemon juice
- 1/2 cup fresh lemon juice
- 2 cups sugar
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
Directions
Whisk egg yolks, zest, lemon juices, and sugar in a medium-size, heavy saucepan. Cook over medium heat, whisking constantly, until mixture is thick enough to coat back of spoon, 8 to 10 minutes.
Remove from heat. Add salt and butter, whisking until smooth. Pour through a fine sieve into a medium bowl; discard solids. Press plastic wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until firm and cold, at least 1 hour and up to 1 day.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Meyer Lemon Curd for Martha’s Anniversary Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Meyer Lemon Curd for Martha’s Anniversary Cake
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
