Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.


Active time: 20 min Start to finish: 20 min

Makes about 1 2/3 cups

INGREDIENTS

  • 3 to 4 meyer lemons(about 1 lb)
  • 1/2 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter, cut into 4 pieces

    DIRECTIONS

    Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.


    Cooks’ notes:
    • lemon curd keeps, covered and chilled, 1 week.
    • If substituting regular lemons, increase sugar to 3/4 cup.