Lemon Curd

Served over butter pound cake, as a filling for cupcakes, or spread over warm english muffins, Lemon Curd is simple to create and even more exquisite if you're able to score Meyer lemons.

Elements

3 Large Organic Lemons

1-1/4 C Organic Cane Sugar

1 Stick Unsalted Butter

4 Extra-Large Eggs

3/4 C Fresh Lemon Juice

1/8 Tsp Sea Salt

Directions

1. Using a microplane, zest the lemons and it the zest to the bowl of a food processor; be careful not to include any of the white pith.

2. Add sugar to the food processor and pulse until zest is finely minced with the sugar.

3. In a large bowl, cream the butter with an electric hand mixer and add lemon sugar; mix well..

4. Add the eggs, one at a time, followed by the sea salt and lemon juice; mix until well combined.

5. Pour the mixture into a 2-quart saucepan and turn heat to low; cook for ten minutes, stirring continuously.

6. The curd will begin to thicken at around 170° to 175° Fahrenheit.

7. Remove from the hat, strain the curd through a mesh cloth and pour into sterilized jars to cool.

8. Once completely cooled, apply sealed lid and refrigerate or seal jars in a boiling water bath.

xo, Melissa