Meyer Lemon Curd
Serves: about 2 cups
Classic lemon curd made with slightly sweet and floral Meyer lemons.
  • 1¼ cups granulated sugar
  • 6 tablespoons butter, cut into small pieces
  • 6 egg yolks
  • 1 tablespoon Meyer lemon zest
  • ¾ cup fresh Meyer lemon juice (about 5 lemons)
  1. In a saucepan combine all of the ingredients, whisk to break up the eggs. Set the pan over medium-low heat, whisking constantly until the mixture thickens. The curd is thick enough when it coats a spoon so when you run a finger over the back of the spoon the curd doesn't run back together. Remove from the heat and scrape the curd into a fine mesh sieve set over a bowl and press it through to sieve out the zest. Pour the curd into a heatproof jar to cool. Cover and store the cooled curd in the refrigerator for 1 week.
For a classic, slightly more tart curd use conventional lemons and zest.
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