Meyer lemons have a slightly floral character that is especially lovely in an easy, made-from-scratch curd to accompany our Lemon-Blueberry Scones.
Ingredients
4 egg yolks
¾ cup castor sugar*
2 tablespoons fresh Meyer lemon zest
⅓ cup fresh Meyer lemon juice (approximately 3 lemons)
⅛ teaspoon fine sea salt
¼ cup unsalted butter, cubed
Instructions
In the top of a double boiler or in a medium heatproof bowl set over a pan of simmering water (make sure water does not touch bottom of bowl), whisk together egg yolks and sugar until smooth. Whisk in lemon zest and juice. Cook until thickened, approximately 8 minutes, whisking constantly. (Mixture should coat the back of metal spoon when proper consistency is reached.)
Remove from heat, and whisk in salt and butter, a piece at a time, until melted and incorporated. Transfer lemon curd to a small heatproof bowl and let cool to room temperature. Store cooled lemon curd in a small covered glass container in the refrigerator and use within a week.
Notes
*Castor (or extra-fine granulated) sugar dissolves more quickly than granulated sugar. However, if castor sugar is not available, granulated sugar can be used instead, but more whisking may be necessary.
Recipe by TeaTime Magazine at https://teatimemagazine.com/lemon-blueberry-scones/