Rich and Creamy Meyer Lemon Curd
Lemon curd is a tartly sweet dessert you'll love and a little goes a long way!
Ingredients
- ¾ milk, half and half, or heavy cream depending on your macro preference
- 8 tbsp unsalted butter one stick of organic butter is 8 tbsp or one cup
- 4 egg yolks
- ⅓ cup Meyer lemon juice
- 1 cup sweetener of your choice *see note I use 1 cup powdered erythritol
- pinch Himalayan sea salt two finger pinch, optional
- zest from one Meyer lemon optional
Instructions
- Whisk all ingredients together in a medium saucepan or double boiler
- Continue to whisk and cook for about 10-15 minutes until the curd thickens and coats the back of a spoon. (About 180 degrees Fahrenheit)
- Strain through mesh strainer and place in containers to refrigerate until ready to use.
- Top with a pinch of zest just before serving if you like
Video
Notes
Using the erythritol produces a slightly different finished texture on the top- basically the way it dries. If you want to avoid the cracked top try covering the lemon curd with cling wrap or something similar.
Tried this recipe?Let us know how it was!