Meyer Lemon Curd

By á-170456

Ingredients

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

Details

Servings 2

Preparation

Step 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.

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.

This recipe yields 2 cups.