Meyer Lemon Curd
1 Picture
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
Details
Servings 2
Adapted from williams-sonoma.com
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. Makes 2 cups.
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