Lemon Meyer Budino with Left Over Egg Yolks
Meyer Lemon Curd the answer to using a dozen egg yolks.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts
- 12 egg yolks
- juice of 4 meyer lemons or six lemons
- zest of one meyer lemon
- 1 cup Swerve Granulated
- 8 tablespoons butter
- 1/4 cup heavy cream
- pinch sea salt
Kitchen Tools Used- Candy Thermometer ORDER HERE
- Stainless Bowl
- Citrus Zester ORDER HERE
- Mini Jars
Beat egg yolks well.
Add lemon juice, zest, sugar (swerve), butter.
Place in double boiler or stainless steel bowl over saucepan of simmering water.
Curd should reach 170 degrees. Remove from stove
Take through a sieve.
Stir in heavy cream.
Place plastic wrap over top and cool.
Spoon into dessert dishes or mini jars. Refrigerate.