It's quite possible that Meyer Lemon Curd is one of my favorite things on the planet.
First of all, it's something made with Meyer Lemons - so thats a win all in itself. Second, it's creamy and tart and delicious when paired with many things. My favorite way to eat it, other than just by with a spoon, is to dip ginger cookies into it.
Since we're just getting to that magic time of year where you'll find Meyer Lemons in stores, I thought it was high time I shared my recipe for Meyer Lemon Curd with you. I'll make oodles of this throughout winter and then stock the back of my fridge with Weck Jars filled with it to get me through the rest of they year.
There are so many delicious things you can make with Meyer Lemon Curd and so many ways to eat it. You could make Meyer Lemon Curd Scones or Meyer Lemon Bars with Gingersnap Crust. You could eat it in Crepes or on Pancakes. So many options!
Meyer Lemon Curd
Whisk the egg yolks and and sugar together in a small saucepan.
Add the juice and salt and whisk to combine.
Heat on medium low, stirring constantly with a silicone whisk until the mixture begins to thicken - about 5-7 minutes.
Carefully pour the mixture into your prefered storage jar - I like Weck. Allow to cool and chill completly before enjoying.
Makes enough to fill a 19.6 oz Weck Jar.
Tip: One of the best things about lemon curd? You end up with a whole bunch of left over egg whites that could be used to make a delicious angel food cake!