Meyer Lemon Cream with Graham Crackers and Sea Salt

Ingredients

• 3 large eggs 
• 6  graham crackers crumbled
• 1.5 cups heavy cream chilled
• 0.5 cup regular lemon juice fresh
• 2 teaspoons lemon zest finely grated
• 4 servings flaky sea salt (such as Maldon)
• 0.7 cup sugar 
• 2 tablespoons butter unsalted cut into pieces

Equipment

• bowl
• sauce pan
• whisk
• blender

Directions

1. Cook eggs, sugar, and lemon juice in amedium saucepan over medium heat,whisking constantly, until thickened (mixtureshould coat a spoon), 8–10 minutes.
2. Transfer mixture to a blender and blendon low speed, gradually adding butter,until mixture is smooth (you're not trying toaerate the mixture, so keep blender on lowspeed).
3. Transfer lemon curd to a mediumbowl, cover, and chill at least 2 hours.
4. Just before serving, whisk cream intolemon curd.
5. Layer lemon cream and grahamcrackers in small glasses or bowls, finishingwith graham crackers. Top with lemon zestand sea salt.
6. DO AHEAD: Lemon curd can be made1 week ahead. Keep chilled.
7. more ideas for … Meyer Lemon Cream
8. The tart layer in this easy dessert—made byenriching lemon curd with heavy cream—is so good, you'll want to make it the baseof other sweets, too. A few suggestions:Cake Slather cream on a slice of vanillapound cake at teatime (or snack time).Tart Chill, then spoon into a prebaked tartshell, garnish with whipped mascarpone,and you've instantly got lemon cream pie.Fruit and Cream
9. Layer in bowls withfresh fruit. Finish with a bit of raw sugar.
10. Per serving: 520 calories, 42 g fat, 0 g fiber
11. Bon Appétit