- 1 teaspoon Meyer lemon zest
- 6 tablespoon Meyer lemon juice (2-3 lemons depending on the size)
- 6 tablespoon sugar
- 2 large eggs, room temp
- ¼ cup unsalted butter, cut into small cubes
Whisk the lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat (so you don't cook the eggs!), whisking constantly until thickened. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately.
Strain the lemon curd through a fine-mesh sieve into a bowl. If you did get any cooked egg pieces these will strain out so don't worry.
Place plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill the curd in the fridge for at least 1 hour. Store in an air-tight container in the fridge and it will last for up to a month.
- Lemon curd can be frozen for up to 3-6 months. Once you are ready to use it, remove it from the freezer and allow the curd to thaw in the fridge overnight.
- If you do use regular lemons, adding a splash of orange juice may help balance the tartness and give you a closer taste to Meyer lemon juice.
Serving: 4tbsp | Calories: 209kcal | Carbohydrates: 18.7g | Protein: 3.3g | Fat: 13.7g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 40mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 18.7g | Calcium: 15mg
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.