Meyer Lemon Curd Recipe - A Tangy Mediterranean Delight

1. 1

   Prepare the Ingredients

   Juice the Meyer lemons and set aside the juice.

   Make sure to strain the juice to remove any seeds.
2. 2

   Mix Sugar and Eggs

   In a medium saucepan, whisk together the granulated sugar and eggs until smooth.

   Use a whisk to incorporate air for a fluffier curd.
3. 3

   Add Lemon Juice

   Stir in the Meyer lemon juice to the egg mixture.

   Add the juice gradually to avoid cooking the eggs.
4. 4

   Cook the Mixture

   Place the saucepan over medium heat, stirring constantly until thickened.

   This should take about 10 minutes; do not let it boil.
5. 5

   Add Butter

   Remove from heat and stir in the cubed butter until fully melted and combined.

   Ensure the butter is at room temperature for easier melting.
6. 6

   Cool and Store

   Transfer the lemon curd to a clean jar and let it cool to room temperature.

   Store in the refrigerator for up to two weeks.

Frequently Asked Questions