Meyer Lemon Curd
Ingredients
- 8 egg yolks
- 1 cup sugar
- 1/2 cup Meyer lemon juice
- Grated zest of 2 lemons
- 12 Tbs. (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Directions
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.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.
Williams-Sonoma Kitchen
Rated 5 out of
5
by
Sterling from
Rich and so good!
I made this in faith that eight yolks to a 1/2 cup of lemon juice would make a difference to the first recipe that was five yolks to the same amount of juice. This recipe requires more butter too, and it did make a difference! Smooth and rich. Will make this my go-to!
Date published: 2022-01-08
Rated 5 out of
5
by
Ken B from
Awesome Lemon Curd
This curd is amazing ! I double the recipe and make it and freeze some of it. It freezes great !! I put it in Swiss Meringue Buttercream to make a killer icing .I spread it on waffles, pancakes or just eat it by the spoonful..Try it !
Date published: 2018-06-15