Meyer Lemon Curd
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 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
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Cuisine
American
Meyer Lemon Curd
Description
This Meyer Lemon Curd starts by whisking egg yolks, whole eggs, and sugar, then cooking the mixture over barely simmering water until it thickens and reaches 170°F. Freshly squeezed Meyer lemon juice and zest provide a distinctive citrus flavor, adding depth beyond regular lemon curd. Butter is incorporated off the heat to smooth and enrich the curd, creating a glossy, creamy consistency when chilled.
Once chilled, the curd can be used as a spread for toast, a filling for pastries, or a component in layered desserts. Its balance of tartness and sweetness highlights the fragrant Meyer lemon character.
For an airy variation, the curd can be folded with whipped cream to make a mousse layered with fresh berries. The curd stores refrigerated up to a week or frozen for up to a year, thawed overnight before use.
Ingredients
- 6 large egg at room temperature, yolk
- 6 large egg at room temperature
- 1 1/2 cups granulated sugar
- 1 cup lemon juice from about 6 lemons, freshly squeezed Meyer lemon
- 2 tablespoons Meyer lemon from about 4 lemons, zest grated
- 6 tablespoons (3/4 stick) butter cut into pieces, unsalted
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
- For a lighter dessert, fold the curd with softly whipped cream to make a mousse layered with fresh berries.
- Store the lemon curd in the refrigerator for up to one week or freeze for up to one year; thaw overnight before use.
- This recipe can be adapted to other citrus fruits; adjust sugar based on fruit sweetness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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