Meyer Lemon Curd

Meyer Lemon Curd

5-6 Meyer lemons
1 cup fresh lemon juice
4 ounces unsalted butter (1 stick)
2 cups dry sweetener of choice
8 large eggs
¼ teaspoon sea salt


  1. Use a zester to remove about 6 tablespoons of very thin lemon peel, about ½-inch long; set aside. Juice the lemons to get 1 cup juice, save the remainder for another use.
  2. In a double boiler, or metal bowl set over a pot of boiling water, combine the lemon juice, butter and sugar; stir until the sugar is dissolved and the butter melts completely.
  3. In a separate mixing bowl, whisk the eggs. Using a measuring cup with a handle, measure out 1½ cups of the lemon-butter mixture and drizzle it in a thin, slow stream into the eggs, whisking to prevent them from cooking into clumps.
  4. Slowly put the entire egg mixture back into the lemon/butter mixture on the stove, again in a thin stream, whisking until fully incorporated. Continue whisking until the mixture thickens, about 10 minutes, easily coats a spoon and holds a line when you draw your finger across the back of the spoon, it will continue to thicken as it cools.
  5. Remove the curd from the stove and let cool slightly.
  6. Place a large mesh strainer over a mixing bowl. Spoon the curd into the strainer, then use a rubber spatula to gently stir and scrape across the wire mesh. The curd will pass through the mesh, but any bits of cooked egg will be strained out.
  7. Add the lemon zest and salt and stir until well incorporated. Transfer to an airtight container, then place plastic wrap on the surface of the curd to keep a skin from forming. Refrigerate for up to 1 week, or freeze for longer storage.

Makes about 4 cups

By | 2015-02-19T12:25:22+00:00 February 17th, 2015|Recipes|Comments Off on Meyer Lemon Curd