Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Meyer Lemon Curd

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Meyer Lemon Curd Empty Meyer Lemon Curd

    Post by Lobo Mon 02 Jan 2017, 7:06 pm

    Meyer Lemon Curd Img60l
    Meyer Lemon Curd

    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 8
    Homemade lemon curd lends bright flavor to desserts. These tips will help you prepare a perfect curd every time: Use a double boiler, which provides gentle heat, and stir constantly; this prevents the eggs from cooking too fast. Whisk in the butter 1 piece at a time, letting it melt before adding more. To ensure a silky-smooth texture, pass the curd through a fine-mesh sieve.


    Ingredients:


    • 8 egg yolks
    • 1 cup sugar
    • 1/2 cup Meyer lemon juice
    • Grated zest of 2 lemons
    • 12 Tbs. (1 1/2 sticks) unsalted butter, cut
        into 1/2-inch pieces

    Directions:

    In the top pan of a double boiler, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the Meyer lemon juice and lemon zest and whisk for 1 minute more. Set the top pan over but not touching barely simmering water in the bottom pan and cook, stirring constantly, until thickened, 10 to 15 minutes. Add the butter, 1 piece at a time, whisking until melted before adding more.

    Remove the pan from the heat. Pour the curd through a fine-mesh sieve set over a bowl, pressing the curd through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days. Makes 2 cups.

    Williams-Sonoma Kitchen
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