Description
This Easy Meyer Lemon Curd recipe delivers a rich, tangy, and sweet spread made from fresh Meyer lemons, eggs, sugar, and butter. Perfect as a topping for desserts, toast, or scones, this luscious curd is cooked gently on the stovetop to achieve a smooth and velvety texture without any lumps.
Ingredients
Ingredients
- 150 grams sugar (3/4 cup)
- 8 grams Meyer lemon zest (about 4 lemons or 2 tablespoons)
- 6 egg yolks
- 120 milliliters fresh Meyer lemon juice (about 6 lemons or 1/2 cup)
- Pinch of Kosher salt
- 85 grams cold unsalted butter, cut into cubes (6 tablespoons)
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Infuse Sugar with Lemon Zest: Pour the sugar and Meyer lemon zest into a non-reactive saucepan. Using clean hands, rub the sugar and zest together until fragrant and the oils are released, about 1-2 minutes.
- Combine Egg Yolks and Lemon Sugar: Add the egg yolks to the lemon-infused sugar. Using a rubber whisk, whisk until the mixture thickens and turns pale yellow, about 2-3 minutes. Whisk in the fresh lemon juice until smooth. Stir in a pinch of kosher salt.
- Cook the Curd: Place the saucepan over medium-low heat, whisking constantly to prevent curdling. Cook until the mixture thickens, reaches 170°F (77°C), and coats the back of a wooden spoon. Be careful not to let it boil.
- Add Butter and Vanilla: Remove the pan from heat and add the cold butter cubes. Whisk until fully melted and incorporated. Stir in the vanilla bean paste or extract for flavor.
- Strain and Cool: Strain the lemon curd through a fine-mesh sieve to eliminate any lumps or zest pieces. Let it cool slightly. Then pour into a jar, pressing plastic wrap against the surface to prevent a skin from forming. Seal and refrigerate for up to one week.
Notes
- Use a non-reactive saucepan (such as stainless steel) to prevent discoloration and off-flavors from reacting with the lemon juice.
- Constant whisking is crucial during cooking to avoid curdling and to achieve a smooth texture.
- Do not let the curd boil as this can cause the eggs to scramble.
- The curd will thicken more as it cools; refrigerate before using.
- Stored in an airtight container, lemon curd keeps for up to one week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sauce / Spread
- Method: Stovetop
- Cuisine: American
