Homemade

Meyer Lemon Curd Recipe

Prep Time: 5 Min

Sugar Meyer Lemon Zest Meyer Lemon Juice Egg Yolks Salt Unsalted Butter

Cook Time: 15 Min

Ingredients

White Scribbled Underline

1

Add the granulated sugar, lemon zest, and lemon juice to a medium-sized saucepan. Heat over medium heat, whisking continually, or until the sugar has dissolved but isn’t simmering yet, or has reached around 140-150 degrees Fahrenheit.

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Heat Ingredients

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2

In a medium-sized mixing bowl, whisk the egg yolks together until smooth.

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Whisk Egg Yolks

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3

Very slowly whisk a generous ½ cup of the hot lemon mixture into the  yolks.  Whisk continuously as you drizzle the lemon juice into the  yolks.

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Slowly Add Hot Mixture

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4

Whisk the lemon and yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk well until combined.

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Whisk In Saucepan

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5

Bring the saucepan to heat over low,  whisking constantly. Cook for 3-5 minutes, or until the mixture has  returned to 140 degrees Fahrenheit.

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Continue Heating

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6

Increase the heat to medium. Cook for 2-5  more minutes, or until the mixture thickens, gets slightly foamy, and  reaches 150 degrees Fahrenheit.  Remove the pan from the heat.

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Increase Heat

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7

Whisk in the pinch of salt unsalted butter  cubes until the butter is melted and the curd is smooth. .

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Add Butter & Salt

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Serve warm or let cool to room temperature and refrigerate

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Serve + Enjoy!

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