Easy Meyer Lemon Curd Recipe
A bright, sunny Meyer lemon curd that is super easy to make. Great for using in cakes, swirling into ice cream, for pavlova or cookies.
Ingredients
- 2 tablespoon Meyer lemon zest
- ¾ cup granulated sugar can use up to one cup if using regular lemons (5.3 oz/150g)
- 1 cup Meyer lemon juice 8 oz/250ml
- 10 tablespoon Unsalted butter cut into tablespoons (1 stick plus 2 tbsp/141 g)
- ¼ teaspoon Kosher salt
- 2 whole large eggs
- 4 large egg yolks
Instructions
- In a medium saucepan ( preferably not stainless steel) rub together the lemon zest and sugar with your fingers, add in the lemon juice, butter and salt, set over medium heat and stir until the butter is melted and the mixture is warm,
- In a separate bowl (preferably not stainless steel, glass works well) whisk together the whole eggs and egg yolks. While continuously whisking the eggs add in some of the heated lemon butter mixture a quarter of a cup at a time until the eggs are incorporated well and heated through. Scrape the egg mixture back into the pot and stir the curd continuously with a spatula until thick. It’s ok if it bubbles a little, you want it to get thick.
- Strain the curd into a glass bowl that has a lid, this helps get rid of any cooked egg solids, and yes it will remove the zest as well but that is ok
- Press a piece of plastic wrap over the top of the curd then place the lid on the bowl. Chill completely in your refrigerator until it has set, a few hours up to overnight ( overnight/12 hours is best). The curd is now ready to use once fully chilled and set.
Notes
You can keep the curd in jars in your refrigerator for a few weeks or a few months in your freezer. If you want to give the curd as gifts, you can keep it in sterilized jars and use the heat method to can and seal. Follow manufacturers instructions for canning from whatever brand you use, this isn't jam so pectin isn't needed. But the same method is used to keep it stable longer in jars.