I can promise you this, if you make this homemade lemon curd you will never buy store-bought again! I used Meyer lemons from my new tree. If you don’t know what a Meyer lemon is it’s a cross between a mandarin orange and a lemon. Very lovely flavor and mostly used for baking. I usually have some right away and then freeze the rest.
1 cup sugar
1 large egg
4 large egg yolks
4 large Meyer lemons, juiced equaling a little over ½ cup
½ stick unsalted butter, cubed and left at room temperature
5 drops yellow food coloring
Zest just 2 of the lemons and set aside. Squeeze the lemons and remove the seeds. Should have about a little more than a half a cup. Set aside.
Heat a double boiler with 2 inches of water to medium-high heat. In a large steel mixing bowl add the sugar, eggs and egg yolks and whisk until they turn pale yellow. Add the lemon zest and lemon juice and whisk again until the sugar is dissolved.
Place the steel mixing bowl with the eggs over the pot on the stove (creating a double boiler) and lower the heat to medium. Whisk until it thickens, about 12-15 minutes or until it reaches 170 degrees on an instant-read-thermometer.
Remove the bowl from the heat and whisk in the butter. Add the 5 drops of yellow food coloring. Place in clean jars or containers and seal. Store in the refrigerator for 2 weeks or freeze.
***If you can’t find Meyer lemons you can use regular lemons but Meyer lemons will make the curd sweeter as they are ½ lemon and ½ orange.
Makes 3 cups