MEYER LEMON CURD
Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
- Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
- Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.
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Opeyemi Ayinde
[email protected]Easy to make and so tasty! I used it as a filling for my lemon meringue pie and it was a hit!
Bamuwayira Alexander
[email protected]This lemon curd is delicious! I love the fresh lemon flavor. I will definitely be making this again.
Sumiya Mim
[email protected]This recipe is a bit too tart for my taste. I would add a little more sugar next time.
Devraj Shrestha
[email protected]I followed the recipe exactly, and my lemon curd turned out lumpy. I'm not sure what I did wrong.
Izmam Khan
[email protected]This lemon curd is amazing! It's the perfect balance of tart and sweet, and it has a beautiful smooth texture. I used it to make lemon bars, and they were a huge hit at my party.
Hassaan Ali Jakhrani
[email protected]I've made this lemon curd several times now, and it's always a success. It's so easy to make, and it tastes delicious. I love using it as a filling for tarts and cakes, or simply spreading it on toast.
AWD SAAD
[email protected]This recipe is an absolute keeper! The lemon curd turned out perfectly smooth and tangy, with a lovely bright yellow color. I used it to fill a lemon tart, and it was a huge hit with my family. Thank you for sharing this recipe!