This Meyer lemon curd has just the right amount of bite! A smooth, easy lemon curd recipe to use as a topping for pancakes, waffles or even as a yummy dessert
- 2 large egg yolks + 1 whole egg
- 1/2 cup granulated sugar
- zest of 1 Meyer lemon + juice of 3 Meyer lemons (~1/2 cup)
- pinch of salt
- 6 tbsp unsalted butter, room temperature, cut into pieces
- Fill the bottom of your double boiler with a couple inches of water and turn to high heat, bringing it to a boil, then reducing it to a steady simmer*.
- In the top part of the double boiler, add the egg yolks and egg, sugar, lemon zest and lemon juice, and salt. Whisk to blend together, then continue whisking for about 10 minutes, or until the mixture thickens up. Be sure to continue whisking or the egg may curdle. Once the curd coats the back of a spoon, remove it from heat and add the butter, stirring it until it melts. Place the curd in a glass bowl or jar and place a piece of plastic wrap on top, to avoid the curd forming a “skin”. Place the curd in the fridge for 2-3 hours or until completely cooled. Serve immediately, or keep in the fridge for later.
Lemon curd will keep in the fridge, sealed, for one week to 10 days.
*If you don’t have a double boiler, you can use a glass or aluminum bowl that fits on top of a smaller pot. Fill the bottom pot with the water.
- Category: spreads
- Method: stovetop
- Cuisine: american
Keywords: Myer lemon curd// Meyer lemon recipes // lemon curd recipe egg yolk