I save Meyer lemons for special recipes. (I’m not squeezing them into my water.) Lemon curd is a great way to enjoy the unique flavor of Meyer lemons. Lemon curd is a favorite around our house. We usually have a jar in the fridge to spread on toast or a scone. I’ve included other uses below, including my favorite–on a spoon.
This is a really rich, buttery lemon curd. If you want to, cut back on the butter by 4 tablespoons for a lighter lemon curd, or use 2 additional whole eggs instead of the 4 egg yolks.
Meyer Lemon Curd Recipe
Ingredients:
1 cup fresh Meyer lemon juice (regular lemon juice is fine) 1 1/2 cups sugar 4 large eggs 4 large egg yolks 2 tsp. finely grated lemon zest 1/8 tsp. salt 1 cup (2 sticks, 16 Tbsp.) COLD unsalted butter, diced
Method:
In a 3 quart stainless steel or other non-reactive pan, whisk together egg yolks, sugar, zest and salt until thick and light in color. Whisk in the lemon juice a little at a time. Cook over medium high heat, being careful not to let it boil, until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more. Whisk a few times more at the end to make sure all butter has been incorporated. Use as desired. Store in an airtight container or jar. Keeps about 1 week. Yields 4 cups.
How to Use Your Lemon Curd:
toppings: toast, English muffins, scones, or other quick breads breakfast: waffles or pancakes desserts: ice cream, pound cake, filling for cake, pie or tarts, sandwiched between two cookies filling: thumbprint cookies, swirled into a cheesecake before baking, mix with whipped cream or yogurt as a fruit dip, Roasted Chicken with Lemon Curd, or plain on a spoon (my preferred way).
