Meyer Lemon Curd
This Meyer Lemon Curd is easy to make and so so gorgeous! You can make it with any time of lemon but the Meyer’s add a special floral flavor.
Ingredients
- 4 eggs
- 200 g butter
- 180 g lemon juice
- 170 g sugar
- 18 g lemon zest
Instructions
- Add lemon juice, zest, egg and sugar to a pot and bring to 82C/180F (whisking continuously!)
- Take off the heat and pass through a strainer.
- Cover with plastic and allow to cool to between 40-50C/104-122F.
- Add in butter a tablespoon at a time until all is incorporated.
- Cover with plastic and chill until fully cold (preferably overnight).
- Enjoy!
Video
Notes
If you’d like a stiffer curd:
Bloom 1 sheet of gelatin in ice water.
Add it to the curd as soon as it’s up to temp and you’ve taken it off the heat.
Proceed as usual.
Bloom 1 sheet of gelatin in ice water.
Add it to the curd as soon as it’s up to temp and you’ve taken it off the heat.
Proceed as usual.