Meyer Lemon Cream With Graham Crackers And Sea Salt Recipe Epicuriouscom

MEYER LEMON CREAM PUDDINGS WITH GRAHAM CRACKERS AND SEA SALT

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 1 week ahead. Keep chilled.

MEYER LEMON CREAM WITH GRAHAM CRACKERS AND SEA SALT

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.

MEYER LEMON CREAM PIES

Steps:

• 1. Preheat oven to 350°F.
• 2. In a medium bowl, mix together all the crust ingredients. Press the mixture into the bottom and sides of four tartlet molds or 4-ounce ramekins.
• 3. Bake until golden brown, 8 to 10 minutes. Remove and let cool completely.
• 4. In a blender, combine all the filling ingredients until smooth, spoon the mixture into the crusts, and refrigerate for at least 1 hour.