My first purchase of Meyer lemons. I've never seen them here before. So I now have

It is such a simple recipe. Out of laziness, or because I couldn't find my grater, I've removed the

zest in strips then pulverized it in the processor with some of the sugar. It was toooo zesty for most tastes, but it may work for you.

If you didn't already use a buttery pate brisee for the shell, do try it sometime.

 
Here is the recipe I use - I got it from GRS, not sure who posted it. REC: Lemon or Lime Curd

Lemon or Lime Curd
Storage time: Up to 1 year in a cool place.

4 teaspoons grated lemon or lime peel
2/3 cup lemon or lime juice
5 eggs
1 cup sugar
1/2 cup (1/4 lb.) butter or margarine, melted

Prepare and sterilize three 1/2-pint canning
jars.

Combine lemon peel, lemon juice, eggs, and
sugar in a blender; whirl until well blended. With blender on lowest speed, gradually
add butter in a thin stream.

Transfer mixture to a small, heavy pan. Cook over low heat, stirring constantly, until mixture is thick enough to mound slightly when dropped from a spoon (6 to 8 minutes).

Fill prepared, hot jars with lemon curd to
1/8 inch of rims. Wipe rims clean; top with hot lids, then firmly screw on rings. Process
jars of lemon curd in BWB for 10 minutes.

Store in a cool place for up to 1 year.
Makes 3 cups.

 
haha marg, i found myself in the same predicament as well! unfortunately i forgot about them and

now have a nice little bag of yellow leather.

 
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