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
- 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
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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