That beautifully smooth topping we all know and love, Lemon Curd. If you’ve never tried it, you are missing out my friend. No worries, I’ve got you covered with this easy to follow and foolproof recipe!
Lemon curd is a beautiful blend of tart lemons, sweet sugar, and smooth butter (with a dash of salt) and that’s it! It stores in the fridge perfectly for a few weeks [as if it would ever last that long] but it is a go to topping for desserts and treats. I made this recipe a little more special by using these gorgeous little Meyer Lemons!
If you have never tried a Meyer Lemon, they are darker and deeper in skin color comparatively to their big sis. They are also quite a bit smaller than regular lemons. The biggest and most notable difference is their taste. They are less acidic than their counterpart and are sweeter! [yummy] They don’t quite make your cheeks collapse in when it hits your mouth but you do know its a lemon! Perfect. Don’t worry if you can’t find them at your market, I tested this recipe with regular lemon juice and it was tasty as well, just a bit more tart.
I also use organic free range eggs in this recipe, and basically always, because the taste is richer and happier! FREE THE CHICKENS
My Meyer Lemon Curd is delicious over pie crust scraps, as a dip for fruit, or my go to – out of the jar with a spoon! I love this stuff and I hope you do as well. Enjoy!
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Meyer Lemon Curd
Equipment
- 4 small canning jars
Ingredients
- 1/4 cup Granular sugar
- 10 Tbsp Butter Room Temperature
- 2 Eggs
- 3 Egg yolks
- 3/4 cup Meyer Lemon Juice About 7 Meyer Lemons
- 1/4 tsp Salt
Instructions
- Start by creaming the butter and sugar together for 2 min until light and fluffy.
- Add the eggs and egg yolks and mix thoroughly, about 1 more minute. Scrape the sides of the bowl.
- Add your lemon juice and salt and mix until incorporated.
- Add the mixture to a medium saucepan and cook over medium to medium-low heat for 10 minutes stiring continuously with a spatula, until the mixture starts to bubble.
- At this point, you can remove the mixture from the heat and continue to stir to make sure nothing is sticking to the pan.
- Pour your mixture through a fine mesh sieve and and into your small canning jars. Pop them into the refrigerator and cool completely.
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