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Recipe

Meyer Lemon Curd

When life gives you lemons for an entire season, you can’t just make lemonade––make lemon curd as well! Making lemon curd is a delicious way to preserve a bounty of lemons, meaning that nothing goes to waste. You can use it as a stuffing for fresh pastries, a topping on a yogurt bowl, a spread for toast, or almost anything your heart desires! Plus, using already-sweet Meyer lemons highlights the natural sugars present in these juicy, yellow fruits. Try this surprisingly simple recipe for delicious Meyer Lemon Curd!

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Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 2 tablespoons Meyer lemon zest
  • 1/2 cup Meyer lemon juice
  • 3/4 cup sugar
  • 4 large egg yolks, beaten

Directions

Melt the butter in the top of a double boiler or in a bowl placed over a saucepan of simmering water (the bottom of the bowl should not touch the water).

Stir in the Meyer lemon zest, juice, and sugar. You can eat Meyer lemon peel, so this recipe uses both the zest and juice of the Meyer lemons for optimal flavor. To achieve the 2 tablespoons of zest and 1/2 cup of juice you will need about 3 medium Meyer lemons.

Add the egg yolks, and whisk continuously over the simmering water until thickened. This will take about 10 minutes.

When the mixture is thickened and smooth, and an instant-read thermometer registers 170 F, the eggs will have been safely cooked, and the mixture will have reached the correct temperature for a curd consistency.

Remove from the heat and pour into glass jars. Store in the refrigerator.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.