Do you ever get super excited when you go into a store and they finally have the food you’ve been watching and waiting for? Yeah, I do too. I’ll start talking loud and stumbling on my words as I’m trying to explain to Wesley what I desperately need the said food for.
It happened.. with a bag of Meyer lemons.
I couldn’t wait to put this Meyer lemon curd together and then make a pie with it. Well, I put the Meyer lemon curd together and then proceeded to eat it. Sorry pie, maybe next time!
It’s like eating a highly fattening, super rich, and ridiculously delicious pudding that looks like a cup of sunshine. Now how are you supposed to resist that, especially after the description that I just gave? You CAN’T!
Maybe you can, it’s probably just me. Also, I’m not a fan of the word curd.
Meyer Lemon Curd
- 3/4 cup meyer lemon juice (6 small lemons)
- 3 large yolks
- 3 large eggs
- 1 cup granulated sugar
- 1 T. lemon zest
- 4 T. unsalted butter , cold
- In a double boiler, add the lemon juice, yolks, eggs, and sugar. It will thicken as it heats up. When the curd is thick enough to coat the back of a wooden spoon it is done. Mine took 25 minutes. Also, if you don't have a double boiler, put about an inch of water in a saucepan and let it simmer. Place a heat proof bowl on top of the saucepan. Make sure the bowl and the water aren't touching.
- Strain the mixture with a fine mesh strainer and add butter and zest. Stir until the butter is fully incorporated.
- Quickly place plastic wrap on the surface of the curd and immediately place in the fridge until completely cooled.
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