Meyer Lemon Curd

By exdircomp

Ingredients

• 1 cup sugar
• Zest of 3 lemons
• 3 large eggs
• 4 large egg yolks
• 1 cup Meyer lemon juice
• 5 ounces unsalted butter, chilled and cut into small pieces

Details

Servings 2

Preparation

Step 1

Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils.

Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine.

Place over a saucepan of simmering water and whisk until sugar has dissolved.

Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary.

Add butter and whisk until well combined.
Strain lemon mixture through a fine mesh sieve set over prepared bowl.

Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface.

Transfer to refrigerator until completely chilled.