This is a great Lemon Curd recipe in general to have as the backbone of your cooking and baking repertoire, and it’s a delicious way to use up any extra egg yolks you have in your fridge! Especially if you’re making macarons, the yolks can be used to make the curd for a filling! You’ll be shocked how easily it comes together. You can do so much with a lemon curd: drizzle it on ice cream, put some on a crepe, make a trifle with some cookie layers and whipped cream, you can drizzle it over pancakes and waffles, or even add some alcohol to it if you want to jazz up an adults-only brunch. Oooh gin would be so good in this, as would vodka or limoncello!
Meyer lemons are in season from January to March and are a cross between a lemon and a mandarin orange. I LOVE them, and I find them less tart than classic lemons with this floral note that makes them strangely addicting! If you don’t have Meyer lemons on hand, regular lemons can absolutely be substituted in its place- it will still be delicious! ! Just be sure to use a stainless steel bowl and a wooden or also stainless steel whisk to avoid any reactions with the acid in the lemons.
In the case of these lemons, I’d try to buy organic if possible, because we will be using the zest in this recipe, so using something free of harmful pesticide sprays on it’s skin is obviously ideal. This also seems like a dumb tip, but zest before you juice. Even the best chefs have been rushing along and realized they juiced the lemon and now have nothing to zest because they’ve thrown the fruit away already. You laugh, but it happens more than you think!
Meyer Lemon Curd
1 ½ C. White granulated sugar
2 Tbsp Meyer lemon zest (From about 4 Meyer lemons)
8 egg yolks
½ C. Lemon juice (From the 4 zested Meyer lemons used above)
¼ tsp kosher salt
2 tsp. Cornstarch
8 tbsp/ 1 stick butter
In a food processor, pulse the sugar and lemon zest until the zest is evenly dispersed into the sugar- it will smell deliciously!
Place a large heatproof bowl over a pot of simmering water (without the bowl touching the water!) Whisk in the egg yolks, sugar/zest mixture, lemon juice, salt and cornstarch. Continue stirring for 10 minutes until it evenly coats the back of a wooden spoon.
Drop in the butter 2-3 tbsp at a time, whisking until integrated before adding more. Remove from heat.
Strain into a large bowl, removing any pieces of egg so the mixture is smooth. Cover with a piece of plastic wrap touching the top of the curd itself so a skin doesn’t form on top. Refrigerate for at least 1 hour, or as long as overnight. The curd will thicken as it cools.
To add alcohol, whisk in 1 tbsp of desired liquor (Gin, vodka, limoncello, etc.) after removed from heat before straining and chilling mixture.
To create a looser consistency for layering, whisk in ½ C heavy cream before serving.
For a more liquid amount for drizzling, whisk in ¾ C. Heavy cream for a more pourable syrup right before serving.
NOTE: In an airtight container stored in the refrigerator, lemon curd will keep for about a week! (Not that it will last that long!)