Citrus curd is one of those things that brings me absolute joy to make. 4 ingredients combined to make something so simple and beautiful. Patience isn’t really my thing – and Lord knows manual labor isn’t – but there’s something about the whole custard process and 10 minutes of whisking that I find very fulfilling. And then quite filling.
Meyer lemons aren’t as tart as “normal” lemons. This isn’t the lemon I put in my sweet tea. This isn’t the lemon I crack open for a tablespoon of juice in a recipe with a laundry list of ingredients. Meyers are special. They’re the lemons I use when the lemon is the star.
I absolutely love this recipe. It’s unique in that it uses the whole egg. It’s also easily adaptable for other citrus curds – it makes a mean grapefruit and key lime curd. We actually have a dwarf Meyer Lemon Tree but if you can’t get your hands on Meyer lemons – they’ve actually just shown up in my grocery store – “normal” lemons work just fine!
Its uses are almost limitless: spread it on toast, angel food cake, a cream scone, or use it to fill a white cake or a tart shell. The bright flavors can push those storm clouds away in a single bite. It really is something special.
Meyer Lemon Curd
A lemon curd recipe that uses the whole egg! Its uses are almost limitless: spread it on toast, angel food cake, a cream scone, or use it to fill a white cake or a tart shell.
- 1/2 cup Meyer lemon juice (~4 lemons)
- 1 Tbsp lemon zest
- 2 large eggs
- 1/3 cup sugar
- 1 stick butter, cut into 4 pieces
- Whisk the zest, juice, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
- Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
- Curd will keep over a week in the fridge in a jar.
Yields: ~1 1/2 cups
Estimated time: 20 minutes