3 large eggs
2/3 cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
1/2 cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1 1/2 cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon)
Cook sugar, lemon juice and eggs in a medium sized saucepan
over medium heat. Beat always until mixture is thick (mixture
should coat a spoon), for 8 to 10 minutes.
Put the mixture to a blender and blend on low speed, slowly add
butter until mixture is smooth (keep blender on low speed
because you are not trying to aerate the mixture). Pour lemon
curd to a medium sized bowl; cover and refrigerate for at least 2
Before serving, beat the cream into the lemon curd. Layer lemon
cream and graham crackers in little bowls or glasses. Finish with
graham crackers. Garnish with sea salt and lemon zest.
DO AHEAD: Lemon curd can be created a week ahead. Just keep
3 more ideas for Meyer Lemon: Have a creamy tart layer made
by adding lemon curd with heavy cr è me.
A few suggestions:
Slather the cream on a piece of vanilla pound cake at snack time.
Refrigerate tart and then scoop into a prebaked tart shell, top with
whipped mascarpone, and you got lemon cream pie.
Cream Layer and fresh Fruit in bowls. Top with raw sugar.