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Thursday, April 12, 2012 10:33 pm

Meyer lemon curd

Lemon curd is wonderful in any guise, but Meyer lemons with their floral note and intense fragrance make it even more delectable. And particularly appropriate to use as the filling between the wedding cake layers, because Meyer is Cory’s last name.

•    2 c. sugar
•    2 T. grated lemon peel
•    12 large egg yolks
•    1 c. lemon juice
•    1/4 tsp. Kosher or sea salt
•    1 c. unsalted butter, cut into small chunks

If you have a food processor, combine the sugar and the grated peel and process until the peel is ground into the sugar. Put the sugar and lemon peel into a heavy-bottomed sauce pan and whisk in the egg yolks. Cook over low heat, stirring constantly, until the mixture thickens and coats a spoon. It should register about 168 on a thermometer. DO NOT ALLOW THE MIXTURE TO BOIL! Remove from the heat, still stirring constantly. Continue to whisk for a couple of minutes, then begin adding the butter a few pieces at a time. When all the butter has been incorporated, pour into jars and refrigerate. Makes 2 pints. 
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