Meyer Lemon Curd

Meyer Lemon Curd
Meyer Lemon Curd

The custard is made with egg yolks, sugar, Meyer lemon juice, Meyer lemon zest and butter.

Meyer Lemon Curd

Makes 4 Cups


6 eggs
6 egg yolks
1 cup sugar
1 cup meyer lemon juice, fresh squeezed
½ cup lemon zest
½ pound butter, unsalted
1 teaspoon salt

  1. Bring a sauce pot of water to a boil. Place the eggs and yolks, sugar, lemon juice, zest salt in a metal or glass bowl that fits snuggly onto the pot of water.
  2. Cook in double boiler until thick and clings to the whisk.
  3. Remove from heat and add butter.
  4. Allow butter to melt and incorporate completely.
  5. Place onto ice bath and cover with plastic right on the curd so it does not form a skin.
  6. Refrigerate until ready to use

CHEF'S TIP: great in pies, doughnuts or use to make your very own lemon bars.

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