I tried this last week with Meyer lemons and oh, my, is it delicious. I made 2 batches because I had quite a few lemons and hesitated to try doubling the recipe. I'm glad I made the 2 separate batches because it gave me an opportunity to test the time required to get the curd the right thickness.
I cooked the first batch about 8 minutes, stirring with a whisk after each minute. In my opinion, it never did get quite thick enough, but it tasted great.
On the second batch, I cooked it about 4 minutes and then didn't get back to stir it for perhaps another five minutes. It was nearly right. So I cooked it one more minute (a total of 5) and left it unstirred after the final minute. It came out what I thought was the perfect thickness. Both batches were quite usable after a night in the fridge, but I think the second batch was the best consistency.
I think perhaps I overcooked the first batch. Shorter cook time, and not stirring at the end, seemed to be the key to a better consistency.
This got rave reviews as part of a cake I took to a ladies' dessert event. Several asked for the recipe. I will definitely be making this curd again!
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I tried this last week with Meyer lemons and oh, my, is it delicious. I made 2 batches...