It's the same recipe but with lemon flavor, though i did alter it slightly to make up for the different juice.
Chef John's Lighter Lemon Curd
This adaptation of alice waters's lemon meringue pie came to the times in a 1987 article in the sunday magazine.
Recipe Summary Chef John's Lighter Lemon Curd
This has all the rich lemony goodness of regular lemon curd with fewer calories and a little less fat. Use it for lemon tarts, on pancakes, or a filling for layer cakes.Ingredients | Lemon Pie Meyer Lemon Recipes
3 large eggs
¾ cup white sugar
⅔ cup freshly squeezed lemon juice
1 ½ tablespoons freshly grated lemon zest
5 tablespoons unsalted butter at room temperature - cut into 1-tablespoon chunks
Directions
Place a saucepan containing several inches of water over medium heat and bring water to a simmer.
Place eggs into a metal mixing bowl and add sugar and lemon juice. Place bowl over pan containing simmering water and whisk continuously until mixture foams and becomes thick, hot, and smooth, 8 to 10 minutes.
Remove from the heat; whisk in lemon zest and unsalted butter. Continue whisking constantly until butter melts and incorporates into the lemon curd. Cover bowl with plastic wrap, pushing the plastic wrap onto the surface of the lemon curd. Refrigerate until chilled and lemon curd has set up, at least 1 hour. Stir before serving.
Info | Lemon Pie Meyer Lemon Recipes
prep:
15 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
6
Yield:
1 -1/2 cup
