Meyer Lemon Curd Recipe
Delectable Meyer lemon juice combined with egg yolks makes for a special, not-too-sweet treat in this Meyer lemon curd recipe.
Recipe courtesy Emily of Sugar Plum Blog.
Servings: 4
Active time: 20 minutes
Total time: 2 hours
Ingredients
- 8 Safest Choice™ pasteurized egg yolk(s)
- 1 1/4 c granulated sugar
- 3/4 c Meyer lemon juice
- 1 Tbsp Meyer lemon zest
- 1 tsp vanilla extract
- 6 Tbsp cold unsalted butter
Preparation
- In a small saucepan, over medium-low heat, whisk together yolks, sugar, lemon juice and lemon zest until well combined.
- Cook mixture, stirring frequently, until it thickens up and coats the back of a spoon - about 8 minutes.
- Remove pan from heat and whisk in vanilla extract.
- Whisk in butter, a tablespoon at a time, until melted and combined. Strain curd using a sieve to remove any cooked egg.
- Chill until ready for use.
Nutrition
Nutrition Facts
Serving Size (1/4 of recipe)
Total Servings 4
Amount Per Serving:
| Nutrition Category | Amount |
|---|---|
| Calories | 520 |
| Calories from Fat | 230 |
| Total Fat | 26g (40% DV) |
| Saturated Fat | 14g (70% DV) |
| Trans Fat | 0.5g |
| Cholesterol | 415mg (138% DV) |
| Sodium | 20mg (1% DV) |
| Total Carbohydrate |
69g (23% DV) |
| Dietary Fiber | 0g (0% DV) |
| Sugars | 64g |
| Protein | 6g |
| Vitamin A | 20% |
| Vitamin C | 35% |
| Calcium | 6% |
| Iron | 6% |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Why use Safest Choice™ Eggs in this recipe?
A recipe like this Meyer lemon curd is safe from Salmonella, even with 8 raw egg yolks, when you choose Safest Choice™ pasteurized eggs.
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