Meyer Lemon Curd
- 3 ounces (6 tablespoons) unsalted organic butter, at room temperature
[1] - 1 cup granulated sugar
- 2 large eggs
- 2 large egg yolks (save whites for another use)
- 2/3 cup fresh organic Meyer lemon juice (4-5 lemons, depending on size)
- Grated lemon zest from 1 lemon (about 1 teaspoon)
In bowl of electric mixer, beat the butter and sugar about 2 minutes on medium. While beating, slowly add the eggs and yolks and beat on low for 1 minute. Add lemon juice and beat on low until combined; mixture will look curdled, but don’t worry, it will smooth out as it cooks.
Pour mixture into a medium, heavy saucepan and cook on low until it looks smooth, stirring frequently. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat slightly to medium-low and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. You can check for doneness with an instant-read thermometer (it should read 170°F), and mixture should leave a path on the back of a spoon. Don’t let the mixture boil.
Remove the pan from the heat and stir in the lemon zest. Pour lemon curd into clean jars, put lids on, and allow curd to cool for 15 minutes on the counter. Then move jars to the refrigerator to finish cooling; the curd will thicken further as it cools. Covered tightly, it will keep in the refrigerator for a week and in the freezer for 2 months. (My observation is you will be lucky to get a week out of it in the refrigerator, because this stuff is so wildly good you will put it on everything! So good luck with a week. I have not yet tested the freezing idea, but will report back when I do.)
Makes about 2 cups.
Variations
For lime curd, substitute fresh lime juice and zest for lemon.
What else to use lemon curd in?
This great, simple recipe for Lemon Whip [2]! It has only two ingredients, and is perfect on fresh berries.