Meyer Lemon Curd
• 7 large egg yolks, plus 2 large eggs (I never said it was healthy)
• 1 cup plus 2 tbsp sugar
• ⅔ cup juice plus ¼ cup finely grated zest from 3 to 4 Meyer lemons
• Pinch salt
• 4 tbsp (4 oz, or ½ stick) unsalted butter, cut into 4 pieces
• 3 tbsp heavy cream
In a medium nonreactive bowl, whisk together the yolks and whole eggs until combined. Add the sugar and whisk until just combined again (just a few seconds). Add the lemon juice, zest and salt and whisk to combine.
Transfer the mixture to a medium nonreactive saucepan, add the butter pieces, and cook over medium-low heat, stirring constantly with a wooden spoon, until the curd thickens to a thin, sauce-like consistency and registers 170 degrees on an instant-read thermometer, around five minutes (although I find sometimes it takes a bit longer).
Immediately pour the curd through a fine-mesh stainless steel strainer set over a clean, nonreactive bowl (it'll take a few minutes to work the curd through, but it gets the spent zest out so the curd's not grainy). Stir in the heavy cream.
Pairs Well With
I like to make this throughout the year, whenever I have access to Meyer Lemons. We’re spoiled in Southern California; we have access to really great fresh, local produce, lots of varieties, etc… Meyers are usually available to us in November through May, though the seasons can fluctuate wildly. However, if you’re into canning, as you should be, then you can make this any time of the year and have them handy for gifts.