Delicious as a spread or in a pie or pastry. This recipe was created after receiving two enormous packs of Meyer lemons.Greetings, Sharon. It made for some very nice hostess gifts when spooned into some pretty jelly jars. My trick for preventing curdling is to start the cooking process slowly; once it smooths out, increase the heat to medium, and stir continuously until the dish is finished.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 4 cups |
Ingredients
- 2 cups white sugar
- ¾ cup butter, at room temperature
- 4 eggs
- 4 egg yolks
- 1 ⅓ cups Meyer lemon juice
- 2 teaspoons grated Meyer lemon zest
Instructions
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
- Mixture will appear curdled in step 1 but will come together when cooked. Do not let it come to a boil. If it does overcook and curdles, pour curd through a fine-mesh sieve when done cooking to strain out the curdled parts.
- If you like, this can also be made with lime, grapefruit, or your favorite citrus instead of lemon.
- If you aren’t planning on using it right away, transfer to clean jars or a tightly covered container. Covered tightly, it will keep in the refrigerator for about a week and in the freezer for up to 2 months.
Nutrition Facts
| Calories | 209 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 6 g |
| Sodium | 81 mg |
| Sugars | 26 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make and delicious. I used 1 3/4 cup sugar because I wanted it a tad more tart. I knew that I could add that extra 1/4 if I wanted to but it tasted great. I put a 1/2 pint jar in the refrig and the rest in 1/2 pint jars in the freezer. I understand that canning these is not safe in a canning water bath and didn’t think I could use up the whole amount within a couple of weeks.
Perfect lemon curd recipe!
I made half the recipe and used regular lemons. It did curdle while mixing, but came together when cooking. Love the taste, but the consistency was a bit grainy.
I scaled the recipe down to 8 servings and made half of the recipe. The color is a deep yellow and I guess that’s because of the added egg yolk. Tasty but a bit too sweet for me. I prefer my curd made with regular lemons instead of the slightly less tangy Meyer lemons.
This recipe was easy to follow, and the results were delicious. It definitely appeared clotted when the mixture was added to the saucepan, but it smoothed out nicely once heated. Be aware, it makes quite a large batch.