Meyer Lemon Curd
User Reviews
5.0
24 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
64 tablespoons (3 1/2-pints)
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Calories
41 kcal
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Course
Condiments
-
Cuisine
American
Meyer Lemon Curd
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Just try to resist eating this Meyer lemon curd from the jar with a spoon! Pack the lemon curd into jars for gift giving, but save a jar for yourself and spread it on toasted brioche or warm-from-the-oven scones.
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Ingredients
- 6 large egg yolks at room temperature
- 6 large eggs at room temperature
- 1 1/2 cups granulated sugar
- 1 cup freshly squeezed Meyer lemon juice (from about 6 lemons)
- 2 tablespoons grated meyer lemon zest (from about 4 lemons)
- 6 tablespoons (3/4 stick) unsalted butter cut into pieces
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Instructions
- Wash the jars and lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher and wash the lids by hand.
- In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice. Transfer to a double boiler and cook the curd over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. (The mixture will be very foamy on top.)
- Remove the pan from the heat. Strain the curd into a bowl. Immediately whisk in the lemon zest and butter until the mixture is smooth and emulsified.
- Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the prepared jars, leaving 1/2 inch headspace. Wipe the rims clean, seal the jars, and refrigerate until the lemon curd is thickened chilled through before using, at least 4 hours.
Notes
- Make Meyer lemon mousse--Transfer all of the lemon curd to a medium bowl. Whip 2 cups of heavy cream along with 3 tablespoons of confectioners’ sugar until soft peaks form. Using a rubber spatula, fold a glob of the whipped cream into the lemon curd to lighten it, then gently fold in the rest of the whipped cream. Spoon the mousse into parfait glasses, alternating layers with fresh berries of your choice.
- Storage--Lemon curd can be stored in the fridge for up to 1 week or frozen for up to 1 year. Thaw overnight in the fridge before using.
- Substitutions--This can be made with other citrus fruits, but you may need to adjust the amount of sugar, depending on the sweetness of the fruit.
Nutrition Information
Show Details
Serving
1tablespoon
Calories
41kcal
(2%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
38mg
(13%)
Sodium
8mg
(0%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 64tablespoons (3 1/2-pints)
Amount Per Serving
Calories 41 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 41kcal | 2% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 38mg | 13% |
| Sodium | 8mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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