Meyer Lemon Curd
Fragrant Meyer Lemons make the best lemon curd. This easy lemon curd recipe only takes ten minutes to make.
Ingredients
- 113 grams cultured unsalted butter (1 stick)
- ¾ cup granulated sugar
- 3 Meyer lemons zested
- ½ cup Meyer lemon juice
- 2 extra large eggs (yolks and whites seperated)
Instructions
- 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.