Meyer Lemon Curd

Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

Ingredients

  • 3 whole eggs
  • 2 egg yolks
  • ¾ cup freshly squeezed Meyer lemon juice<

Method

Whisk the whole eggs and egg yolks together in a bowl for 2 minutes. Add the lemon juice and the sugar and whisk for another minute.

Put the mixture in the top of a nonreactive double boiler and cook over simmering water, stirring constantly, until thickened, 5 to 6 minutes. Remove from the heat, set the pan in the ice bath, and stir until cold. Refrigerate until firm.