Meyer Lemon Curd

Meyer Lemon Curd


February 16, 2015

  • Makes: Makes about 2 cups.


6 egg yolks

1 cup sugar

zest of two Meyer lemons

1/2 cup Meyer and regular lemon juice

1/2 cup butter, cut into pieces


1In a medium saucepan, whisk together the egg yolks, sugar, lemon zest and juice. Set over medium heat and cook, stirring often (if not constantly) with a whisk, until the mixture comes to a boil and thickens. Remove from the heat and stir in the butter. Set aside to cool.


About Julie

You May Also Like

Leave a Reply

Your email address will not be published.