Bright, buttery, sweet, and floral, Meyer Lemon Curd is truly a treasure.Make a double batch with in-season lemons and freeze the extra to enjoy later. No double boiler is required and dairy-free options are available!
¼cupunsalted buttercut into small pieces; can also use vegan butter
Instructions
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 into the lemon juice but isn’t simmering yet, or has reached around 140-150 degrees Fahrenheit.
In a medium-sized mixing bowl, whisk the egg yolks together until smooth.
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.
Whisk the lemon and yolk mixture back into the saucepan with the remaining lemon juice mixture. Whisk well until combined.
Bring the saucepan to heat over low, whisking constantly. Cook for 3-5 minutes, or until the mixture has returned to 140 degrees Fahrenheit.
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.
Whisk in the pinch of salt unsalted butter cubes until the butter is melted and the curd is smooth. Serve warm or let cool to room temperature and refrigerate.
Notes
Storage Directions:
Refrigeration: Leftover lemon curd keeps covered in an airtight container in the refrigerator for 7-10 days.
Freezing: The curd can also be frozen in a freezer-safe container for up to 3 months. Defrost in the refrigerator for 4-6 hours, or until thawed through.
Dietary Adaptations: This Meyer lemon curd recipe is naturally gluten-free, vegetarian, and nut-free. To make it dairy-free, simply substitute vegan butter for unsalted butter.