Used in our Grilled Blueberry Palooza Sammie.
Ingredients
- 2 large eggs, plus 2 large egg yolks
- ½ cup sugar
- 1 ½ tsps finely grated zest and 1/3 cup juice from 2 Meyer
- Lemons
- Small pinch Kosher salt
- 2 tbsps of unsalted butter
Directions
Step 1
Fill a medium saucepan with 2 inches of water and heat over medium heat until barely bubbling.
Step 2
Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below. Place over the pot and whisk constantly until the mixture thickens, becomes pale and forms a ribbon when a whisk is pulled out, registering 140 degrees on an instant-read thermometer. Remove the bowl from the heat.
Step 3
Stir in zest, juice and salt. The custard will be thin, so return bowl to its berth over the water in the pot (on medium heat ) and continue to stir as the mixture thickens.
Step 4
At 170 degrees, the custard will be as thick as chocolate sauce and when you run your finger across the back of a coated spoon, it should leave a trail.
Step 5
For a velvety texture, press the custard through a fine-mesh strainer to remove any flecks of zest or egg.
Step 6
Whisk in the butter one small cube at a time, to form a smooth glossy curd.
Step 7
Cool, cover and refrigerate for at lest 8 hours, during which time it will thicken and its lemony flavor will develop