Meyer Lemon Curd and Filling

Step 1

After zesting and juicing the lemons, measure out 1 1/2 tablespoons of the zest and 1/2 cup of meyer lemon juice. Reserve any remaining zest or juice for another recipe.

Step 2

In a mixing bowl, combine the lemon zest, egg yolks, whole eggs, and the kosher salt. Use a whisk to whip the mixture vigorously until it is frothy, then set the bowl aside.

Step 3

In a large saucepan with sloping sides whisk together the sugar and lemon juice. Add the butter slices and bring the mixture up to the steaming point over medium heat, stirring frequently to encourage the sugar to dissolve. After five minutes of heating, the butter should be melted and the sugar completely dissolved.

Step 4

Using a measuring cup or a ladle, remove 1/2 cup of the hot lemon juice mixture from the pot and slowly stream it into the egg yolks, stirring constantly to keep the eggs from curdling. Once all of the hot liquid has been added to the eggs, pour the egg mixture back into the saucepan.

Step 5

Heat the mixture over medium-low heat, for 4-5 minutes, gently stirring. Be sure to scrape the whisk against the sides of the pot to avoid clumping.  Remove the pot from the heat once the mixture thickens and lava-like bubbles start to break the surface.

Step 6

Pour the hot curd into a clean storage container or glass jar. Place a piece of wax paper or plastic film directly on the surface of the curd, prior to covering, to prevent a skin from forming on the surface.

Step 7

Cover and refrigerate until completely cold.