Homemade Meyer Lemon Curd
Adapted from "Julie's Lemon Curd" recipe in The Cake Mix Doctor Bakes Gluten Free by Anne Byrn, pg. 294, c. 2010
Free of gluten, soy, and options for dairy free
3 medium-sized Meyer Lemons (or 2 large lemons)
3/4 cup sugar
2 large eggs
6 tablespoons butter, ghee, or coconut oil, melted and slightly cooled
- Wash and pat dry the meyer lemons. Using a microplane grater, zest the lemons and set the zest on a small plate. Then cut the lemons in half. Juice the lemons and strain the juice to remove pulp and seeds. Discard the pulp and seeds.
- In a small bowl whisk together the strained juice, ZEST, sugar, and eggs. Whisk until thoroughly combined and a light buttery orange in color. Slowly, whisk in the melted and cooled butter, ghee, or coconut oil.
- Pour lemon curd into a small saucepan and cook over medium heat whisking constantly. Cook until mixture comes to a boil and begins to thicken, whisking/stirring consistently, over 5-7 minutes.
- When mixture has thickened enough to thickly coat the back of a spoon, remove from heat and allow to cool for about 10 minutes. Pour lemon curd in a clean glass jar and top with an airtight lid. Chill in the refrigerator for 8 hours before initial first use, to thicken and cool lemon curd. Store in the refrigerator for up to two weeks. Use lemon curd as you would jam or jelly.
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