MEYER LEMON CREAM WITH GRAHAM CRACKERS AND SEA SALT RECIPE | EPICURIOUS.COM

Steps:

• Cook eggs, sugar, and lemon juice in a
• medium saucepan over medium heat,
• whisking constantly, until thickened (mixture
• should coat a spoon), 8-10 minutes.
• Transfer mixture to a blender and blend
• on low speed, gradually adding butter,
• until mixture is smooth (you're 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.
• DO AHEAD: Lemon curd can be made
• week ahead. Keep chilled.
• more ideas for ... Meyer Lemon Cream
• The tart layer in this easy dessert—made by
• enriching lemon curd with heavy cream—
• is so good, you'll want to make it the base
• of other sweets, too. A few suggestions:
• Cake Slather cream on a slice of vanilla
• pound cake at teatime (or snack time).
• Tart Chill, then spoon into a prebaked tart
• shell, garnish with whipped mascarpone,
• and you've instantly got lemon cream pie.
• Fruit and Cream Layer in bowls with
• fresh fruit. Finish with a bit of raw sugar.
• Per serving: 520 calories, 42 g fat, 0 g fiber
• Nutritional analysis provided by
• Bon Appétit