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Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

This is a classic lemon curd recipe with the added twist of using Meyer lemons. You could of course use regular lemons. I just enjoy the much mellower flavor of the Meyer lemon.

6 tablespoons unsalted butter, softened at room temperature
1 cup sugar
3 large eggs
2/3 cup freshly squeezed lemon juice
2 teaspoons grated lemon zest

Cream the butter and sugar with an electric mixer for about 4 minutes. Add the eggs one at a time allowing each to fully incorporate before adding the next. Mix in lemon juice until fully blended. The mixture will be lumpy.

Place the mixture in a heavy sauce pan and cook over low heat, stirring constantly until the mixture is smooth. Increase the heat to medium and stir constantly until the mixture thickens. Do not allow the mixture to boil. The curd will the thick enough when it reaches 170 degrees F or when it holds it shape and does not drip from a spoon.

Remove the curd from the heat and transfer to a bowl to stop the cooking process. Stir in the lemon zest and cover with plastic wrap to prevent a skin from forming on the top. Cool to room temperature. The place the mixture in the refrigerator to thoroughly chill.

You can store the lemon curd in mason jars or plastic containers in the refrigerator for 2 to 4 weeks or 4 months in the freezer.