MEYER LEMON CREAM WITH GRAHAM CRACKERS AND SEA SALT

MEYER LEMON CREAM WITH GRAHAM CRACKERS AND SEA SALT image

Number Of Ingredients 8

3 large eggs
â cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
Â½ cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1Â½ cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon)

Steps:

Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8â10 minutes. Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (youâre not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours. Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.