Meyer Lemon Curd Recipe

Meyer Lemon Curd Recipe

Prep Time

 

Cook Time

 

Serves

 
Meyer Lemon Curd Recipe

Meyer Lemon Curd Recipe. Homemade lemon curd lends bright flavor to desserts. These tips will help you prepare a perfect curd every time: Use a double boiler, which provides gentle heat, and stir constantly; this prevents the eggs from cooking too fast. Whisk in the butter 1 piece at a time, letting it melt before adding more. To ensure a silky-smooth texture, pass the curd through a fine-mesh sieve.

This recipe courtesy of Williams-Sonoma.

Ingredients

  • 8 egg yolks
  • 1 cup sugar
  • 1/2 cup Meyer lemon juice
  • Grated zest of 2 lemons
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces

Preparation

  • 1 In the top pan of a double boiler, combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the Meyer lemon juice and lemon zest and whisk for 1 minute more. Set the top pan over but not touching barely simmering water in the bottom pan and cook, stirring constantly, until thickened, 10 to 15 minutes. Add the butter, 1 piece at a time, whisking until melted before adding more.
  • 2 Remove the pan from the heat. Pour the curd through a fine-mesh sieve set over a bowl, pressing the curd through with a rubber spatula. Cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days. Makes 2 cups.

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