Meyer Lemon Curd

Traditionally made with lemons, this luscious curd can also be crafted with this week’s Marmalade oranges or Mandarinquats to great effect!

Ingredients:
1 cup white sugar
½ cup unsalted butter, cubed
½ cup strained Meyer lemon juice
Zest from the juiced lemon, in thick strips
Pinch or two of sea salt
2 whole eggs
3 egg yolks

Method:
1. Put a wide mouthed saucepan on the stove with about 2 inches of water in it. Put the sugar, butter, lemon juice, zest and salt in a heat proof bowl that can sit on the saucepan. Heat up all the ingredients aside from the eggs in the bowl over the water bath until the butter is melted, sugar is dissolved and the temperature is warm/hot to touch.

2. Whisk the whole eggs and egg yolks together in another bowl. Ladle a few spoonfuls of hot liquid over the eggs and whisk immediately to temper the eggs. Pour all the liquid back into the bowl on the stove and turn the heat down to low.

3. Whisk very frequently until the lemon curd has thickened and coats the back of the spoon. It will thicken more as it cools. Strain the lemon curd in a fine mesh strainer into a clean bowl and place a piece of plastic wrap or parchment paper directly on the top of the curd so that it doesn’t form a skin. Place in the refrigerator to cool. Curd will last a week in the fridge or you can freeze it for a later use!