20 minutes
A smooth and tangy Meyer lemon curd that is perfect for spreading on toast or incorporating into desserts.
0 oz
each
each
Meyer Lemon Zest, grated
cups
cups
teaspoons
Unsalted Butter, chilled, cut into pieces
tablespoons
1. Prep Work
In a medium bowl, whisk together sugar, whole eggs, egg yolks, grated Meyer lemon zest, and salt until the mixture is smooth and well combined.
2. Combining Ingredients
In a small saucepan, gently heat the Meyer lemon juice over medium heat until it becomes hot and just starts to bubble around the edges, about 1 to 2 minutes. While whisking constantly, slowly pour the hot lemon juice into the egg mixture to temper the eggs. Continue to whisk until the mixture is thoroughly combined.
3. Cooking the Curd
Transfer the egg and lemon mixture back into the now-empty saucepan. Cook over medium heat, stirring constantly with a rubber spatula, to prevent the curd from sticking and burning. Continue this process until the mixture thickens enough to coat the back of a spoon and reaches a temperature of 170 to 175 degrees Fahrenheit.
4. Finishing Touches
Remove the saucepan from the heat and stir in the chilled butter pieces until they are fully melted and incorporated into the curd.
5. Straining and Chilling
Pour the curd through a fine-mesh strainer into a small bowl, pressing gently on the solids to extract as much curd as possible. To prevent a skin from forming, spray a piece of parchment paper with vegetable oil spray and press it flush against the surface of the curd. Refrigerate the curd until it is cold and set, which should take at least 4 hours. The curd will keep in the refrigerator for up to 3 days.
The flavor of the curd relies heavily on the quality of the lemons. Meyer lemons are sweeter and more floral than regular lemons, which makes them ideal for curd. Ensure they are fresh and juicy.
Straining the curd through a fine-mesh sieve is non-negotiable. It catches any bits of cooked egg white and ensures the final product is perfectly smooth.
Pay close attention to the heat. A gentle simmer is key; too much heat can scramble the eggs. Use an instant-read thermometer to check the temperature as a safeguard against overheating.
To achieve a smooth, even cook on the curd, whisk continuously and meticulously scrape the sides and bottom of the bowl. This prevents eggs from cooking faster in one area and ensures the curd thickens uniformly.
Rubbing the zest into the sugar isn't just busywork; it releases essential oils from the zest and infuses the sugar with lemon flavor, which intensifies the overall taste.
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