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.

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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.

Ingredients

• 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

Instructions

1. 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).
2. Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
3. Curd will keep over a week in the fridge in a jar.

Notes

Yields: ~1 1/2 cups

Adapted from Epicurious

Estimated time: 20 minutes