MEYER LEMON BASIL CURD

Serves 1 cup

Ingredients
4 Tbsp Unsalted butter Equipment
½ cup Granulated sugar • Chef’s knife
1 each Lemon, zested • Casserole
¼ cup Meyer lemon juice, freshly squeezed • Spoon
(roughly 1-2 lemons) • Whisk
4-6 each Basil large leaves, chopped • Bowl
4 each Egg yolks • Rubber spatula

Directions
1. In a small saucepan over medium heat, melt butter.
2. Remove the pan from heat, whisking in sugar, zest and lemon juice. Add the
yolks to pan, one at a time, whisking well after each addition.
3. Pour mixture in a mixing bowl.
4. Set up a Bain Marie.
5. Put bowl on top of Bain Marie, whisking constantly until mixture thickens or
coats the back of a wooden spoon.
6. Stir in the chopped basil
7. Cover with plastic wrap, pressed to the surface, or transfer to a smaller storage
container. Cool to room temperature and then store in the refrigerator until
ready to use.

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