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Meyer Lemon Curd

Meyer Lemon Curd

The perfect blend of tart and sweet, Meyer Lemon Curd is a delightful treat that elevates any dessert. This easy-to-make curd is bursting with bright flavors, making it ideal for breakfast spreads, pastries, or desserts. Whip up a batch today and experience sunshine in every bite!
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 13 servings
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 3 to 4 medium Meyer lemons about 1 pound
  • ½ cup Granulated white sugar
  • 2 Large eggs
  • ½ cup Unsalted butter 1 stick, cut into 4 pieces

Equipment

  • Whisk
  • Grater
  • Frying Pan
  • Saucepan

Method
 

  1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ½ cup.
  2. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
  3. Set bowl over a saucepan of simmering water and cook, whisking constantly, until thickened and smooth and an instant read thermometer registers 160°F., about 5 or 6 minutes.
  4. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Notes

  • This can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
  • Lemon curd keeps, covered and chilled, for about a week.
  • If substituting regular lemons, increase sugar to ¾ cup.