Recipes for Meyer Lemon Curd and Meyer Lemon Frozen Yogurt
The lemon curd recipe makes 3-4 cups of curd (I only got 3 cups...I'm pretty sure there would have been more if so much hadn't ended up in my mouth while I was making it); the frozen yogurt recipe makes about 4 1/2 cup servings
Adapted from Smith Bites and Shockingly Delicious.
Servings: 0
Ingredients
For the lemon curd:
- *1/2 cup 1 stick organic unsalted butter
- *1 1/2 cup organic confectioner's powdered sugar
- *6 whole eggs plus 6 egg yolks preferably organic and free-range
- *1 cup fresh squeezed Meyer lemon juice
- *Grated zest of 1-2 lemons I prefer my curd with only 1 tablespoon of zest
For the frozen yogurt:
- *1 cup homemade Meyer lemon curd
- *2 cups Greek yogurt I used full-fat
- *lemon zest for garnish- optional
Instructions
For the lemon curd:
- 1. In the bowl of electric mixer, cream the butter with the powdered sugar. Beat for 1-2 minutes.
- 2. On low speed, beat in the whole eggs and the egg yolks. Beat on low for 1 minute. Add the lemon juice and beat until mostly combined. Don't worry if it's not smooth (or if it looks curdled).
- 3. Pour the butter/sugar/eggs/lemon juice into a heavy saucepan and heat over low-medium heat. As you stir with a wooden spoon, you will notice the curd starting to smooth out and thicken. Keeping the heat at low-medium and stirring frequently (do not let it come to a boil), cook for another 5 minutes or so. A thermometer inserted at this point should read 165-170 degrees F.
- 4. Remove pan from the heat to cool. Stir in the lemon zest. Spoon curd into clean jar(s) and store in the refrigerator for 1-2 weeks.
For the frozen yogurt:
- 1. Combine lemon curd and yogurt in a blender and process until smooth.
- 2. Freeze in your ice cream maker according to the manufacturer’s instructions. It should have a soft ice cream consistency right out of your ice cream machine. It will harden up a bit if you place it in the freezer for 30 minutes before serving (it hardens up a lot if stored in the freezer overnight).