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Meyer Lemon Curd

Servings 3 cups
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

  • 4-5  Meyer lemons
  • 1 stick plus 2 tablespoons salted butter softened, (if substituting unsalted butter add an 1/8 teaspoon salt)
  • ½ cup honey
  • ¾ cup plus 2 tablespoons organic cane sugar
  • ½ cup plus 2 tablespoons Meyer lemon juice 
  • 4 whole x-large eggs (or 220 grams), room temperature
  • 2 tablespoons lemon zest 

Instructions

  • Zest the rinsed and dried lemons until you have 2 tablespoons of lemon zest (from about 2 or 3 Meyer lemons which tend to be smaller). You will not need all the lemons zested. Set aside. Then juice the lemons to get the required ½ cup plus 2 tablespoons of juice. Set aside. 
  • Mix in a mixer with a whisk attachment or by hand with a whisk, softened butter, sugar, and honey until fully creamed together. Add the lemon juice and continue mixing for a minute. Add the eggs one at a time until thoroughly mixed together. The mixture will look chunky and curdly. Don’t worry! Once you cook it, it will be very smooth. Add the eggs, one at a time, until thoroughly mixed.
  • Pour into a 2 quart saucepan (or use a double boiler with a glass bowl over a saucepan of simmering water just below the bowl but not touching it). Cook over very low heat for 8 minutes, stirring continually with a whisk or a wooden spoon. At this point the mixture should begin to thicken. Add the lemon zest in, stirring to incorporate and continue to cook for 2-5 (for a total of 10-15 minutes). Check the temperature and remove from heat after the curd reaches 170 degrees F. The lemon curd should look a little thick but will continue to thicken as it cools. This process of thickening can take up to 12 hours! Stir for a few minutes after removing from the heat to allow the curd to thicken.
  • Remove the curd from from heat and pour into clean, dry jars. If you don’t like any texture from the zest, you can strain the curd through a metal sieve before jarring. I don’t mind the texture of the zest, but if there were any lumps, I would definitely strain it. It should have a very smooth and silky texture. Makes 3 – ½ pint jars of lemon curd. Cool completely before refrigerating for up to 2 weeks (better make some tarts!) or can the jars (be sure to  leave 1/2 inch head space) and can the jars for 15 minutes in boiling water. Always check the seal after removing from the water bath and after cooling.

Notes

You can store canned lemon curd for several months (but store in the refrigerator if unsure if sealed properly). Also, follow standard canning procedures and recommendations. I think if you are going to the trouble of canning them, you should probably make a double recipe and you’ll have a few to share! Also, you can freeze the jars for 6-8 months. 
Course: Dessert
Cuisine: American
Keyword: curd, lemon