meyer lemon curd
Prep time: 
Cook time: 
Total time: 
Serves: 3 c
 
Ingredients
  • zest from 1 Meyer lemon
  • ⅔ cup Meyer lemon juice (from 4-5 lemons)
  • 4 whole eggs plus 6 egg yolks
  • 1 cup (200 g) sugar
  • ¾ cup unsalted butter, cool but not cold and cut into cubes
Instructions
  1. Zest and juice your lemons, being careful to avoid the bitter white pith when zesting.
  2. Prepare a double boiler by filling a saucepan with an inch of water and placing a snugly fitting stainless steel bowl into it, be sure the bottom of the bowl does not touch the water.
  3. Whisk the juice, eggs, and sugar in the bowl until smooth. Continue to whisk until the curd is thick enough to coat the back of a spoon, then remove the bowl from the double boiler and stir in the cubes of butter slowly.
  4. Strain the curd through a fine-mesh sieve, then stir in the zest and refrigerate in an air tight container with plastic wrap over the surface to prevent a skin from forming for up to 3 days or freeze for up to a month.
Recipe by oh honey bakes at https://ohhoneybakes.com/thyme-butter-lemon-cake/