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.

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Top 1 meyer lemon curd recipes from across the web

The most viewed meyer lemon curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Meyer Lemon Curd

The most viewed meyer lemon curd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine