Meyer Lemon Curd
Just try to resist eating this Meyer lemon curd from the jar with a spoon! Pack the lemon curd into jars for gift giving, but save a jar for yourself and spread it on toasted brioche or warm-from-the-oven scones.
Equipment
- Instant-read or a candy or a deep-fry thermometer
- 3 or 4 seriliized half-pint jars with lids (See note below)
Ingredients
- 6 large egg yolks, at room temperature
- 6 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 cup freshly squeezed Meyer lemon juice, (from about 6 lemons)
- 2 tablespoons grated Meyer lemon zest, (from about 4 lemons)
- 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
Instructions
- Wash the jars and lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher and wash the lids by hand.
- In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice. Transfer to a double boiler and cook the curd over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. (The mixture will be very foamy on top.)
- Remove the pan from the heat. Strain the curd into a bowl. Immediately whisk in the lemon zest and butter until the mixture is smooth and emulsified.
- Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the prepared jars, leaving 1/2 inch headspace. Wipe the rims clean, seal the jars, and refrigerate until the lemon curd is thickened chilled through before using, at least 4 hours.
Notes
Refrigerator Jam Safety
Use sterilized heatproof jars. To sterilize, wash jars and lids in hot, soapy water, rinse well, then either run them through a dishwasher’s sanitize cycle or submerge in boiling water for 10 minutes; let air-dry (do not towel-dry). Fill hot, cap, and refrigerate promptly (≤40°F). Use clean utensils—no double-dipping. Keep 2 weeks (low-sugar: 7–10 days). If any mold appears, discard the entire jar—do not taste. For longer storage, freeze up to 3 months with ½-inch headspace. Label and date.- Make Meyer lemon mousse—Transfer all of the lemon curd to a medium bowl. Whip 2 cups of heavy cream along with 3 tablespoons of confectioners’ sugar until soft peaks form. Using a rubber spatula, fold a glob of the whipped cream into the lemon curd to lighten it, then gently fold in the rest of the whipped cream. Spoon the mousse into parfait glasses, alternating layers with fresh berries of your choice.
- Storage—Lemon curd can be stored in the refrigerator for up to 1 week or frozen for up to 1 year. Thaw overnight in the fridge before using.
- Substitutions—This can be made with other citrus fruits, but you may need to adjust the amount of sugar, depending on the sweetness of the fruit.
Nutrition
Serving: 1tablespoon | Calories: 41kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 8mg | Fiber: 1g | Sugar: 5g