Lemon Curd

Published on June 17, 2019 | By
lemon curd recipe

My friend Marguerite has a Meyer lemon tree that produces literally hundreds of lemons each winter. Meyer lemons have such a distinctive flavor. The Meyer lemon is a cross between a mandarin and a lemon. Slightly sweet and acidic all at the same time. A perfectly balanced citrus fruit. Each year my generous friend Marguerite not only gives me a basket of fresh lemons, but also brings me a perfectly wrapped and ribboned little jar of fresh Meyer lemon curd. You do not have to have Meyer lemons to make this curd. Any lemons that you grow, find at the farmers market or buy from your supermarket will work just fine.

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 1/2 cups

Ingredients

  • 3/4 cup freshly squeezed lemon juice (if you have Meyers lemons those are the best)
  • 3 lemons, zested
  • 1 1/3 cups sugar
  • 5 eggs
  • pinch of salt
  • 1 1/2 sticks butter, cut into ½” pats

Instructions

  1. In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency.
  2. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
  3. When cooled, cover with plastic wrap pressed onto the surface of the curd. Best if refrigerated for 3-4 hours or even overnight so it will thicken to a spreadable consistency. Great with scones and biscuits or you can use it to fill your favorite lemon tart!
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