Homemade Staples: Meyer Lemon Curd
Lemon Curd is one of THE most versatile staples to keep on hand for preparing desserts. Lemon bars, tarts, pies, etc. Spread it on pound cake. Dip strawberries in it. The options are endless! Having lemon curd around is perfect for any of your entertainment needs. Plus it is easy to make! It also makes a wonderful hostess gift to bring when you’re going to someone’s home!
I really like using Meyer Lemons when making curd. They are sweeter and less acidic which makes them perfect for desserts! You can read more at my Lemon Ingredient Spotlight. And if you don’t have Meyer Lemons, regular lemons will work just fine.
This recipe makes one pint and can be refrigerated for up to two weeks. Though I dare you to try to keep it for that long with out eating it! 🙂
Meyer Lemon Curd — modified from Alton Brown, ‘Good Eats’
- 5 egg yokes
- 1 cup sugar
- 4 meyer lemons, zested and juiced
- 1 stick butter, chilled and cut into pats
Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat.
Combine egg yolks and sugar in a double bowler, or a medium size metal bowl. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until smooth. (I found that it is better to incorporate the sugar slowly, a little bit at a time to help prevent the mixture from clumping).
Measure citrus juice to 1/3 a cup. If you come up a little short, add enough cold water to reach the 1/3 mark. Add juice and zest to egg mixture and whisk smooth.
Once water reaches a simmer, reduce heat to low and place double boiler (or bowl) on top of saucepan. Whisk steadily and consistently until thickened and can coat the back of a spoon. This will take between 8-12 minutes.
Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next.
Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. This protects the surface from getting a film layer over the top.