Meyer Lemon Curd
 
Hands-on time
Cook time
Total time
 
This sunshiny spread is excellent spread on waffles, toast, or yogurt. Feel free to sub regular lemons for the meyer lemons.
Author:
Yields: about 2 cups
Ingredients
  • 1 cup fresh meyer lemon juice (from 6-7 lemons)
  • 1/4 cup unsalted butter (1/2 stick)
  • 2 Tbsp milk or cream (I used almond milk)
  • 4 eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1/2 tsp kosher salt
  • 1/2 tsp vanilla extract
Instructions
  1. Combine lemon juice, butter and cream in a small pot or pan over medium heat. Heat until butter is melted and mixture is almost at a boil (but don't let it boil).
  2. In the meantime, whisk together the eggs and egg yolks. Slowly whisk in the sugar.
  3. Remove the lemon juice mixture from the heat and mix a small amount of it into the egg/sugar mixture. Gradually add a little bit more, whisking constantly, until all of it has been incorporated.
  4. Pour the mixture back into the pot or pan and return to medium heat. Cook, stirring constantly, until the mixture thickens and coats the spoon. (You'll want to scrape the bottom of the pan to keep the eggs from scrambling.) This should take about 8-10 minutes.
  5. Remove from heat and strain it into a bowl. (I used a regular mesh strainer for this, with good results. If you have a fine mesh strainer, that would also be ideal.) Stir in the salt and vanilla.
  6. Cover tightly and refrigerate for 1-2 hours, until cold.
  7. Will last for up to 5 days in the fridge, and freezes well.
Notes
Adapted from one of my all-time favorite cookbooks, Joanne Chang's Flour.
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/05/meyer-lemon-curd/