Meyer lemons are a cross between a lemon and either a mandarin or common orange. The taste is sweeter and less acidic in comparison to regular lemons. As a result, recipes with meyer lemons require less sugar. They are usually only available in the Winter months.
This recipe yields about 1 2/3 cups.
- 3 to 4 Meyer lemons (about 1 pound)
- 1/2 cup sugar
- 2 large eggs
- 1/3 stick unsalted butter, cut into 4 pieces
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
- Whisk together zest, juice, sugar, and eggs in a metal bowl.
- Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes.
- Force curd through a fine sieve set into another bowl.
- Serve warm or cover surface of curd with wax paper and cool completely.
- Store in the refrigerator for up to 1 week