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I have an abundance of Meyer lemons year-round on my trees in Northern California.  One of my favorite ways in which to use them is in tangy and sweet Meyer Lemon Curd.  This curd is so versatile.  I like to serve it with biscuits and scones.  And my neighbors love it when I make Meyer lemon tartlettes. 

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Ingredients
6 farm-fresh egg yolks
1/2 cup freshly-squeezed Meyer lemon juice
1 cup sugar
1 stick cold butter, cut into eight pieces
1 Tablespoon Meyer lemon zest

You will also need:
Medium saucepan
Whisk
Large spoon

Instructions
Beat the eggs yolks slightly and pass them through a sieve.

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Combined the sieved egg yolks, lemon juice and sugar in a medium-sized saucepan and mix well. 

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Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon – about 10 minutes.  Note:  Don’t let the mixture reach a boil, as the eggs will scramble. 

Remove the egg mixture from the heat and add the cold butter, one piece at a time, whisking well to incorporate before adding the next piece.  When the butter has all been incorporated, add the lemon zest and stir to combine. 

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Chill for at least two hours, tightly covered, before using.  Makes about 1 1/2 cups.

Will keep in the refrigerator, tightly covered, for up to a week.

COMMENTS { 2 }
DinerDude says:

Wow, loved that lemon curd. Now that I’ve tested it, I plan to include it in a dessert for New Year’s Eve.

Melissa says:

yum, yum, yum! I know exactly what I will be doing with my bag of lemons!