This lemon curd is really delicious. You can eat it straight from a spoon, in large mounds on top of pound cake sprinkled with berries, spread on toast, scones, or biscuits, or sandwich it between soft layers of white cake. It’s really versatile!
At the Tea Party ladies were spreading the curd on Blueberry Banana Scones (recipe coming soon). . .yum!
Meyer Lemon Curd Adapted from here
6 egg yolks
1 cup sugar
1/3 cup fresh meyer lemon juice (about 3-5 lemons)
2 Tablespoons lemon zest (using zester, if possible)
1 stick of cold unsalted butter, cut into Tablespoons
Before you start on the curd, you’ll need to set up a separate saucepan with a sieve propped on top so that you’ll be able to strain any cooked egg pieces and the zest. Set this aside.
For the Lemon Curd:
Whisk the egg yolks and the sugar together in a medium saucepan over medium heat (4-5) for 2 minutes (set the timer!). Then whisk in the lemon juice and zest; switch to a wooden spoon and continue stirring (constantly) for 10 minutes.
Remove from the heat and pour through the sieve (into the clean saucepan). Gently stir the curd and zest around in the sieve to push most of the curd through. Then remove the sieve and add the butter 2 Tablespoons at a time to the lemon mixture – whisking (with a new, clean whisk – you really don’t want chewy bits in your smooth, creamy lemon curd!) until completely combined.
When the butter has been completely incorporated, spoon into jars (with lids). Keep in the refrigerator for 2 to 3 weeks.
*You can easily double this recipe, the cooking times should be roughly the same!