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Meyer Lemon Curd

Serves: Makes 4 (½-pint) jars of lemon curd

Ingredients:

  • 6 large egg yolks, at room temperature
  • 6 large eggs, at room temperature
  • 1½ cups granulated sugar
  • 1 cup freshly squeezed Meyer lemon juice
  • 2 tablespoons grated Meyer lemon zest (from about 3 lemons)
  • 6 tablespoons (¾ stick) unsalted butter, cubed


Procedures:

Just try to resist eating this from the jar with a spoon! Pack the lemon curd into jars for gift giving, but save a jar for yourself and spread the lemon curd on toasted brioche or warm-from-the-oven scones. There’s enough to fill tiny shortbread tarts or to dollop on an angel food cake served with fresh strawberries. The lemon curd is delightful when layered with raspberries and blueberries for a summertime parfait. Offer all these suggestions on a gift card and, in addition, give a recipe card for Meyer Lemon Mousse, a sneaky-easy and delicious dessert. It’s a perfect hostess gift—ready to be enjoyed at breakfast, at teatime, or for dessert.
  • Wash the jars and lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher; wash the lids by hand.


  • In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice. Transfer to a double boiler. Cook over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170°F on an instant-read thermometer. (The mixture will be very foamy on top.)


  • Remove the pan from the heat and whisk in the lemon zest and butter.


  • Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the prepared jars, leaving ½ inch headspace. Wipe the rims clean. Seal the jars and refrigerate until the lemon curd is thickened and completely cold, at least 4 hours.


  • Storing: Refrigerate, covered, for up to 1 week.

    by Sur La Table & Andrews McMeel Publishing

     
     
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