Meyer Lemon Curd

Chef Devon Sanner’s
Local Vegetable Recipes
Meyer Lemon Curd

Meyer Lemons -Aravaipa Farms - Winkelman, AZ

January 4th, 2021

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Ingredients:

• 3 Meyer lemons

• ¾ cup Granulated sugar

• ¼ pound (1 stick) unsalted butter

• 4 large eggs

• 1 Egg yolk

• ½ cup Lemon juice (from the Meyer lemons)

• 1 pinch Kosher salt

Procedure:

1. Prepare a large bowl of ice water for a shocking bath for your green beans.

2. Bring 3 quarts of water, seasoned with ¼ cup kosher salt, to a rolling boil.

3. Add green beans to the boiling water and blanch until tender-crisp (about 4 minutes). Test one for doneness. as soon as they are tender-crisp, remove the beans from the pot and shock them in the ice water bath. Drain.

4. In a separate, large sauté pan over medium heat, add the oil, bacon, and onions. Cook until bacon crisps and the onions take on a golden color.

5. Add green beans and cook, stirring occasionally, until beans are hot. Taste and adjust seasoning with salt as desired.