Meyer Lemon Curd
Meyer Lemon CurdFragrant Meyer Lemons make the best lemon curd. This easy lemon curd recipe only takes ten minutes to make.Marc Matsumoto
cultured unsalted butter (1 stick)
Meyer lemons zested
Meyer lemon juice
eggs (yolks and whites seperated)
2 extra large
Drop the whole stick of butter into a heavy bottomed saucepan over low heat and let it melt (the pan should be just warm enough to melt the butter). Once it's mostly melted turn off the heat.
- In a medium bowl, add the sugar, lemon zest, lemon juice, and egg whites. Use an egg beater or whisk to thoroughly combine the ingredients.
- Once the butter has come down to a lukewarm temperature, add the egg yolks and whisk the butter and egg yolks together until the mixture has emulsified and is uniform in color.
- Use a fine mesh sieve to strain the lemon juice mixture into the butter mixture, pressing on the solids to extract the flavor from the lemon zest.
- Stir to combine, then turn the stove on to low heat. Heat the mixture continuously stirring with a silicone spatula to keep the curd from scorching to the bottom of the pot.
- The curd is done when it's reached the consistency of gravy and coats the spatula. It will be about 175 degrees F (80 C).
- Chill the pot in a cold water bath, the curd should get thicker as it chills. Transfer the lemon curd to an airtight container. The lemon curd will last for 2 weeks in the fridge.