meyer lemon curd

This Meyer lemon curd is creamy, tart, and delicious.  This curd has only 5 ingredients and is so easy to make you&#39;ll never buy store-bought again.

Meyer Lemon Curd

Meyer lemon zest

(100 grams) whole eggs

(80 grams) large egg yolks

(150 grams) granulated sugar

Meyer lemon juice

(85 grams) unsalted butter

Place a strainer over a medium-sized bowl near the stove.

Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 3/4 cup of juice.

In a nonreactive 3 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Stir in the lemon juice and butter.

Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.

The lemon curd is good in the refrigerator for 2 weeks and can be frozen for up to 1 year. If freezing the curd package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before intended use.

Bright, sweet, buttery, and floral, this Meyer Lemon Curd is a simple yet luxurious citrus spread. Perfect for toast, pastries, yogurt, and cakes, it comes together in just 20 minutes without the need for a double boiler. Includes a dairy-free option.

sugar

salt

unsalted butter, vegan butter

Add the granulated sugar, lemon zest, and lemon juice to a medium-sized saucepan. Heat over medium, whisking constantly, until the sugar dissolves and the mixture reaches about 150°F (but does not simmer).

In a medium bowl, whisk the egg yolks until smooth.

Slowly drizzle about ½ cup of the hot lemon mixture into the yolks while whisking continuously to temper them.

Whisk the tempered yolk mixture back into the saucepan with the remaining lemon mixture. Stir to combine.

Heat over low, whisking constantly, for 3–5 minutes until the mixture reaches 140°F.

Increase heat to medium and cook another 2–5 minutes, whisking constantly, until thickened, slightly foamy, and reaches 150°F.

Remove from heat. Whisk in the salt and butter pieces until fully melted and smooth.

Serve warm or cool to room temperature and refrigerate in an airtight container.

Bright, buttery, and irresistibly smooth, this homemade Meyer Lemon Curd is a quick and easy citrus spread perfect for toast, cakes, pancakes, and more. Made in under 20 minutes, it captures the floral sweetness of Meyer lemons and requires no double boiler. Dairy-free option included!

In a medium saucepan, combine granulated sugar, Meyer lemon zest, and juice. Heat over medium, whisking constantly until sugar dissolves (about 150°F). Do not boil.

In a separate bowl, whisk egg yolks until smooth.

Slowly whisk about ½ cup of the warm lemon mixture into the yolks, whisking constantly to temper.

Pour the yolk mixture back into the saucepan with the remaining lemon mixture and whisk to combine.

Cook over low heat, whisking constantly for 3–5 minutes until mixture reaches 140°F.

Increase heat to medium and cook for another 2–5 minutes, until the curd thickens and reaches 150°F.

Remove from heat and whisk in salt and butter until fully melted and smooth.

Let cool to room temperature, then store in an airtight container in the fridge or freezer.

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Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Top 3 meyer lemon curd recipes from across the web

The most viewed meyer lemon curd recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

The most viewed meyer lemon curd recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine