Meyer Lemon Curd
 
Makes about 2¾ cups
Ingredients
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons (4 grams) Meyer lemon zest
  • ½ cup (64 grams) cornstarch
  • ½ teaspoon (1.5 grams) kosher salt
  • 1½ cups (360 grams) fresh Meyer lemon juice
  • ½ cup (120 grams) water
  • 10 large egg yolks (186 grams)
  • 1 teaspoon (4 grams) unflavored gelatin
  • ¼ cup (57 grams) unsalted butter, softened
Instructions
  1. In a medium saucepan, rub together sugar and zest with fingertips. Whisk in cornstarch and salt. Add lemon juice and ½ cup (120 grams) water, whisking until smooth. Whisk in egg yolks and gelatin. Cook over medium-high heat until thickened, about 8 minutes. Remove from heat, and stir in butter.
  2. Line a rimmed baking sheet with plastic wrap. Pour curd onto prepared pan, and press another piece of plastic wrap directly onto surface of curd. Place pan on a wire rack, and let cool to room temperature. Refrigerate until chilled.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/meyer-lemon-blueberry-pie/