MEYER LEMON CURD
In addition to using some of this as filling for Meyer lemon buttermilk Bundt cake, spoon it over ice cream or yogurt or a pavlova, or spread it between cake layers. For best results, use an instant-read thermometer to monitor its temperature in the pot.
Makes: 1 1/2 cups (375 mL)
2 large eggs, plus
2 large egg yolks
1/2 cup (125 mL) sugar
1 1/2 tsp (7.5 mL) finely grated zest and
1/3 cup (80 mL) juice from
2 Meyer lemons Small pinch kosher salt
2 tbsp (30 mL) unsalted butter
1. Fill a medium saucepan with 2 inches (5 cm) of water and heat over medium heat until barely bubbling.
2. Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below.
3. Place over the pot and whisk constantly so the mixture thickens, becomes pale and forms a ribbon when a whisk is pulled out of it, registering 140 F (60 C) on an instant-read thermometer. Remove the bowl from the heat.
4. Stir in the zest, juice and salt. The custard will be thin, so return the bowl to its berth over the water in the pot (on medium heat) and continue to stir as the mixture thickens.
At 170 F (77 C), the custard will be as thick as chocolate sauce, and when you run a finger
across the back of a coated spoon, it should leave a trail.
6. For a velvety texture, press the custard through a fine-mesh strainer to remove any flecks of zest or egg. Whisk in the butter one small cube at a time, to form a smooth and glossy curd.
7. Cool, cover and refrigerate for at least 8 hours, during which time it will thicken and its lemony flavour will develop.
Note: The curd needs to be refrigerated for at least 8 hours before serving, and up to 2 weeks. It can be frozen for up to 6 months.