Ingredients

The following ingredients have 6 Servings
  • 2 eggs
  • 2 egg yolks
  • 1/2 tsp corn starch
  • zest from 1 large Meyer lemon
  • juice from one large Meyer lemon
  • 2/3 cup granulated sugar
  • 4 tbsp butter at room temperature

Instruction

  • In a large metal bowl whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.
  • Bring a pot of water to a slow simmer and place metal bowl inside it. Reduce heat to low. Stir comtimuously, until mixture thickens. It takes around 10 minutes.
  • Once mixture thickens, remove from heat. Add in butter and stir.
  • Strain mixture and let it cool to room temperature.
  • Store in air tight container in the fridge.Put cling wrap, before closing the container, you are going to refrigerate the mixture in. You can keep curd up to a week in the fridge.
  • This recipe calls for Meyer lemons, but regular lemons could be substituted.