Meyer Lemon Curd
- 6 large egg yolks, at room temperature
- 6 large eggs, at room temperature
- 1 1/2 cupsgranulated sugar
- 1 cup freshly squeezed Meyer lemon juice (from about 6 lemons)
- 2 tablespoonsgrated Meyer lemon zest (from about 4 lemons)
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1. 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.
2. 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.)
3. 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.
4. 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. (There’s no need to process the sealed jars the old-fashioned way using a hot water bath, according to author Diane Morgan; you can simply screw the lids on the jars and keep them in the fridge so long as you’re mindful to polish off the curd within a week or so. Of course, if you wish to use water-processing, don’t let us stop you; in this case, the lemon curd will last for up to a few months in the fridge, provided you have sufficient willpower.)