Meyer Lemon Curd
By Amanda LuchtelPublished on October 18, 2022
Time
20 minutes, plus 4 hours chilling
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
Before You Begin
If Meyer lemons are unavailable, you can get a similar flavor by combining the juices from lemons and a mandarin or navel orange. Substitute 3 tablespoons lemon zest and 1 tablespoon mandarin or navel orange zest and ⅓ cup juice from each. We like to use this curd in our Thumbprint Cookies.
Instructions
- Whisk sugar, eggs and yolks, lemon zest, and salt in medium bowl until smooth. Heat lemon juice in small saucepan over medium heat until hot and just bubbling around edges, 1 to 2 minutes. Whisking constantly, slowly pour hot lemon juice into egg mixture and whisk until smooth; transfer mixture to now-empty saucepan.
- Cook egg mixture over medium heat, stirring constantly with rubber spatula, until mixture is thick enough to cling to spoon and registers 170 to 175 degrees in multiple places, 3 to 5 minutes. Off heat, stir in cold butter until fully incorporated.
- Strain curd through fine-mesh strainer into small bowl, gently pressing on solids to extract curd. Spray piece of parchment paper with vegetable oil spray; press flush to surface of curd; and refrigerate until cold and set, at least 4 hours. (Curd can be refrigerated for up to 3 days.)
Time
20 minutes, plus 4 hours chillingYield
Serves 4 to 6 (Makes about 2 cups)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Meyer lemon curd is a custard-style sauce made from eggs, sugar, butter, salt, and lemon zest and juice. We incorporated a hefty amount of Meyer lemon zest, along with the juice, to showcase the floral, piney notes of the Meyer lemon. We added whole eggs, rather than just yolks, to help the curd thicken. Knowing when the curd is perfectly cooked proved crucial to preventing it from overcooking and scrambling. When the curd reached about 170 degrees and coated the back of a spoon, it was done. Whisking in cold butter stopped the cooking, and passing the curd through a strainer resulted in a perfectly smooth and creamy curd.
Before You Begin
If Meyer lemons are unavailable, you can get a similar flavor by combining the juices from lemons and a mandarin or navel orange. Substitute 3 tablespoons lemon zest and 1 tablespoon mandarin or navel orange zest and ⅓ cup juice from each. We like to use this curd in our Thumbprint Cookies.
Instructions
- Whisk sugar, eggs and yolks, lemon zest, and salt in medium bowl until smooth. Heat lemon juice in small saucepan over medium heat until hot and just bubbling around edges, 1 to 2 minutes. Whisking constantly, slowly pour hot lemon juice into egg mixture and whisk until smooth; transfer mixture to now-empty saucepan.
- Cook egg mixture over medium heat, stirring constantly with rubber spatula, until mixture is thick enough to cling to spoon and registers 170 to 175 degrees in multiple places, 3 to 5 minutes. Off heat, stir in cold butter until fully incorporated.
- Strain curd through fine-mesh strainer into small bowl, gently pressing on solids to extract curd. Spray piece of parchment paper with vegetable oil spray; press flush to surface of curd; and refrigerate until cold and set, at least 4 hours. (Curd can be refrigerated for up to 3 days.)
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