Meyer Lemon Curd
If you’re in the market for a sweet-tart spread that’s lusciously creamy, look no further than my Meyer Lemon Curd recipe. Made with just 5 simple ingredients, this homemade lemon curd is perfect for everything from layering between cakes or cookies to spreading on toast or scones.
Servings: 8 Servings
Calories: 309kcal
Ingredients
Lemon Curd
- 145 g Meyer Lemon Juice
- 3 Eggs large
- 1 Egg Yolk
- 150 g Granulated Sugar
- ¼ teaspoon Salt
- 225 g Unsalted Butter room temperature
Instructions
Lemon Curd
- In a saucepan, heat a few inches of water on medium and bring to a simmer
- With a non-metal whisk, whisk together all ingredients other than the butter in a non-metal heatproof bowl, and place on top of the saucepan allowing the hot steam of the water to slowly heat the mixture145 g Meyer Lemon Juice, 3 Eggs, 1 Egg Yolk , 150 g Granulated Sugar , ¼ teaspoon Salt
- Take care to continuously mix while the temperature raises and the mixture thickens
- Remove bowl from heat once a thermometer reads 180 degrees Fahrenheit
- Continue whisking mixture continuously in order to help it cool down
- Once the temperature has lowered to 135 degrees, add ½ inch pieces of butter to the mixture225 g Unsalted Butter
- Using an immersion blender or spatula, continue to blend until butter is fully incorporated
Notes
Storing
If you're planning to consume the lemon curd within a relatively short period, you can store it in the refrigerator for 1-2 weeks.
Otherwise, you can totally freeze it! Just make sure it has cooled completely and is a container with sufficient head space for expansion during freezing. Also, be sure to store it in the coldest recesses of your freezer to avoid temperature fluctuations, which can affect the consistency.
To use after freezing, thaw overnight in the fridge. (Thawing in the refrigerator prevents temperature fluctuations that can affect the texture.) After thawing, give the curd a gentle stir to recombine any separated ingredients. It may appear slightly separated after thawing, but stirring should restore its creamy consistency.
Nutrition
Calories: 309kcal | Carbohydrates: 20g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 101mg | Potassium: 51mg | Fiber: 0.1g | Sugar: 19g | Vitamin A: 825IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 0.4mg
