Meyer Lemon Curd

4.5 (4)

Lemon curd is satiny-smooth, tart, sweet, eggy and buttery. When made with the floral, sweet, orange-lemon mash-up called a Meyer lemon, it’s spectacular.

In summation to utilizing immoderate of this arsenic filling for Meyer Lemon Buttermilk Bundt Cake (see related recipe), spoon it implicit crystal pick oregon yogurt oregon a pavlova, oregon dispersed it betwixt barroom layers.

For champion results, usage an instant-read thermometer to show its somesthesia successful the pot.

The curd needs to beryllium refrigerated for astatine slightest 8 hours earlier serving, and up to 2 weeks. It tin beryllium frozen for up to 6 months.

From Bring It! columnist and cookbook writer Cathy Barrow.

Ingredients

Nutritional Facts

Per 2-tablespoon serving

• Calories

  70

• Fat

  4 g

• Saturated Fat

  2 g

• Carbohydrates

  9 g

• Sodium

  25 mg

• Cholesterol

  65 mg

• Protein

  2 g

• Sugar

  9 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Bring It! columnist and cookbook writer Cathy Barrow.

Tested by Cathy Barrow.

Related Recipes

• Meyer Lemon Buttermilk Bundt Cake
• Royal Wedding Cake