Meyer Lemon Curd
This easy and fresh Meyer Lemon Curd recipe takes just 20 minutes and small handful of ingredients to make and is a delicious tart sauce!
Servings: 1.5 cups
Ingredients
- ½ cup Meyer lemon juice
- 2 teaspoon Meyer lemon zest
- 3 egg yolks
- 1 whole egg
- ⅓ cup granulated white sugar
- ⅛ teaspoon Kosher salt
- 4 tablespoon unsalted butter cubed
Instructions
- Prepare a bain marie by filling a small pot of water ⅓ full with water. Bring to a boil on the stovetop.
- To a medium glass heat-safe bowl, add the Meyer lemon juice, zest, egg yolks, whole egg, sugar, and salt.
- Once the pot of water is boiling, place the glass bowl on top of the boiling pot. Whisk the ingredients together continually until thickened, about 8-12 minutes. The more air you whisk in, the fluffier the curd will be.
- Take the bowl off the heat and stir in the butter. Continue to whisk frequently until the curd has cooled. Serve or store in an airtight container for 1-2 weeks in the refrigerator.
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