I love all things lemon and this lemon curd is no exception!
In the past couple of years, I have seen Meyer lemons in grocery stores. Curious, I purchased some, and boy oh boy, these things are on a whole new scale of deliciousness!! The taste is not quite as tangy as regular lemons.
I did some research to find out about these new little “rays of sunshine” that came into my life. Apparently, they are a cross between a lemon and a mandarin orange (this really sets them apart in taste!). The skin is much smoother and shinier than a regular lemon. It’s a darker yellow color inside and out. Because they are sweeter than a regular lemon, the uses for this lemon are endless. They can be squeezed over salads, poultry and fish, but because of their sweeter taste, the outcome will be different (in a good way!).
Don’t get me wrong, I still have a love for regular lemons (I’m referring to Lisbon and Eureka lemons, which are the two most common varieties found in our grocery store’s produce section). They are delicious with their bright sunny skin and tangy yellow pulp that makes you pucker!
Meyer lemons were introduced to the United States from China in the early 20th century by a man named Frank Meyer (hence the name “Meyer” lemon). Thanks, Wikipedia!
That being said, this curd is a real deal changer! It tastes sweeter and the color is brighter. This is my go-to lemon curd now and if you make this, I know it will be yours too!
This lemon curd has a beautiful texture and is perfect as a filling for your baked goods. It has a thicker consistency than any curd I’ve made before. Coming from someone who loves to have a lemon filled doughnut or cake, this is THE ULTIMATE FILLING! (sorry for all caps, but I am very passionate about this curd).
I hope you try this recipe (it’s easy peasy lemon squeezy)! If you do, tag me on Instagram @goodeatsbymimi. I would love to see your photos!
- 3 eggs (room temperature)
- 3 egg yolks (room temperature)
- ¾ cup granulated sugar
- ½ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons butter
Zest one Meyer lemon. The Curd is going to cooked in a double boiler. I make mine in a heat proof bowl placed over a pan with about an inch of water in the bottom.
Whisk together the egg yolks, eggs, sugar, lemon juice and zest in a large bowl. Cook the mixture over barely simmering water, (make sure the water isn’t touching the bowl). Whisk constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. This takes about ten minutes. The mixture will be get foamy (that’s the way it’s supposed to be).
Remove bowl from the simmering water pot. Strain the curd into a bowl. Immediately whisk in the butter until the mixture is smooth and emulsified.
Transfer to 2 small jars. This curd can be stored in the refrigerator for up a week, but I doubt it’s going to last that long! I like to eat it right out the jar with a spoon…yes, it’s that good!