Meyer Lemon Curd
Ingredients
- 1 cup granulated sugar
- Grated lemon zest of 2 lemons
- Juice of 5 meyer lemons about 3/4 cup
- 4 whole eggs
- 2 egg yolks
- 1/4 butter 1/2 stick or 2oz cut into 4 pieces
Instructions
- In a medium heavy bottomed saucepan, combine sugar and grated lemon zest. Rub together with your fingers until sugar is fragrant. Add in the eggs, and butter and stir to combine everything. Over medium-low heat whisk the mixture constantly until the mixture coats the back of a spoon, about 5 to 6 minutes. Mixture will thicken as it cools.
- Strain through a fine mesh strainer into a container with a lid, or a bowl with a piece of saran wrap pressed on the top of the lemon curd. Chill for at least 1 hour before using.
- Storage: Keep refrigerated and covered for up to 7 days.
Notes
This makes a wonderful filling for cakes or cupcakes
Spread this on toast, pancakes, etc
Don’t have meyer lemons? You can substitute regular lemons in the recipe, however it will takes less lemons as they are generally bigger.
Spread this on toast, pancakes, etc
Don’t have meyer lemons? You can substitute regular lemons in the recipe, however it will takes less lemons as they are generally bigger.
