Zesty Meyer Lemon Curd with Fruit and Cookies

This is a wonderful, easy recipe with essentially three ingredients. I like to dip winter fruit and sugar cookies, but pound cake, chocolate brownies, bananas and even buttered baguettes are all terrific.

Rori Trovato

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Dessert

Easy

Ingredients

2 large egg yolks		3/4 cup granulated sugar
3 whole eggs		Finely grated zest of 8 Meyer lemons or regular lemons (cleaned and preferable organic)

directions

Prep: 15 min Total: 60 min

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1
In a large metal bowl, whisk together all the ingredients. Set bowl over a large pot of simmering water and whisk vigorously, incorporating as much air as possible. Rotate the bowl a few times to keep the eggs from cooking on the sides.
2
Cook until the foam disappears and the mixture resembles a thick hollandaise sauce, 5 to 8 minutes. Remove from heat and whisk occasionally as it cools. Place a piece of plastic wrap directly on top of the curd and refrigerate until cold. (The lemon curd can be made up to a week in advance and refrigerated.)
3
To serve, place the curd in a decorative bowl. Core and slice the apples and pears and place around the bowl. Add sugar cookies or toasted pound cake for dipping as well.

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Zesty Meyer Lemon Curd with Fruit and Cookies

Ingredients

directions