Meyer Lemon Curd

What to do with leftover lemons?
Thanks to a dear friend in Georgia, I found the perfect solution.  . .make lemon curd!
The original version of this recipe is from the Barefoot Contessa, Ina Garten.  I have slighty adapted the recipe to use a hand mixer.

So easy to make. . .and so delicious!  Just in time for Easter. . .

Ingredients ~
1 1/2 cup white granulated sugar
1/2 cup unsalted butter, softened (equals 1/4 lb)
4 eggs
1/2 cup freshly squeezed lemon juice
Lemon zest to taste
Dash of salt

 









Directions ~
In a large mixing bowl, add sugar and butter
Beat until creamed
Add one egg at a time, mixing between each addition
Pour in lemon juice and blend well
Add lemon zest and a dash of salt
Pour mixture into a medium size stainless steel saucepot
Cook on low heat, stirring continuously until curd is the consistency of pudding (about 20 minutes)
Spoon into glass jelly jars for storage, seal, and refrigerate

A perfect topping for pancakes and crepes. . .

a tangy filling for mini tarts and pies


. . . so many possibilities for this delicious curd. . . Hope you enjoy!