You must try these Linzer Cookies with Meyer Lemon Curd. The citrus doyenne of the kitchen: an extremely versatile cross between a lemon and a mandarin orange that yields lots of juice (without the harsh acidic bite) and has very little pith. Meyer lemons are slightly sweeter and less acidic than standard lemons, and render a curd that’s nothing short of magical. We love the meyer lemon curd sandwiched between cookies, but it’s equally good smeared across an English muffin or eaten directly off the spoon.
Meyer Lemon Curd
Makes 1½ cups
Ingredients
- ½ cup (100 grams) granulated sugar, divided
- 3 tablespoons Meyer lemon zest
- 5 large egg yolks
- ½ cup fresh Meyer lemon juice (about 3 lemons)
- 5 tablespoons (70 grams) unsalted butter, softened
Instructions
- In a medium bowl, whisk together ¼ cup (50 grams) sugar, zest, and egg yolks. In a medium saucepan, bring lemon juice and remaining ¼ cup (50 grams) sugar to a boil over medium heat. Add about ¼ cup hot lemon mixture to egg yolk mixture, whisking constantly. Add egg yolk mixture to remaining hot lemon mixture, whisking to combine. Strain through a fine-mesh sieve into a bowl, discarding solids.
- Return mixture to pan, and cook, stirring constantly, until thickened, 3 to 4 minutes. Whisk in butter, 1 tablespoon (14 grams) at a time, until incorporated. Let cool completely in refrigerator. Cover and refrigerate for up to 1 week.
Tried this recipe?Let us know how it was!
Read the whole article in Bake From Scratch Winter 2016.
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