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Meyer Lemon Curd

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Meyer Lemon Curd

Meyer Lemon Curd

Diana Rattray
Use this lemon curd as a cake filling or serve with biscuits or muffins. Feel free to use either Meyer lemon juice or regular fresh lemon juice to make this lemon curd.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 Cup

Ingredients:

  • 6 tablespoons fresh Meyer lemon juice or regular lemon juice
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 4 tablespoons unsalted butter, room temperature

Preparation:

In medium metal bowl or double boiler insert, whisk together the lemon juice, sugar, and eggs. Place the bowl or insert over simmering water and cook, stirring constantly, for 8 to 10 minutes, until the mixture is thickened. The mixture should have the consistency of yogurt or sour cream. Pour the hot mixture through a mesh sieve into another bowl. Stir in the butter, in small pieces, then the lemon zest. Place plastic wrap over the surface of the curd and refrigerate until chilled. I put it in an 8-ounce canning jar with a reusable lid.

Makes about 1 cup.

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