Meyer Lemon Curd

I woke up this morning to lots of Meyer lemons from the tree in the backyard. I didn't want to make marmalade due to time consuming. End up making curd from all the juice I squeezed for an hour.  My neighbors will be happy to see this in front of their front door tomorrow. 

This recipe is not too sweet and slightly thicker in texture. If you prefer runny texture, omit the gelatin.

makes 6 (8 oz. jar)

- 21 yolks
- 1 3/4 cups sugar
- 1 3/4 cups Meyer lemon juice
- 1 tbsp. Meyer lemon zest
- 1 3/4 cups unsalted butter, softened and cut into small cubes
- 1/2 tbsp powdered gelatin
- 2 tbsp. water, room temperature
- 1 tsp. vanilla extract


1. Whisk yolks and sugar together over a bain-marie until sugar has dissolved.
2. Whisk in juice and zest. Stir occasionally until the curd reaches 195 degrees.
3. Remove from a bain-marie, stir in butter.
4. Bloom gelatin with water for 5 minutes, add to the warm curd and stir until dissolved.
5. Strain the curd into a bowl that sits over an ice-bath. Stir in extract.

Note : Fresh curd should be eaten within 2 weeks, and you need to refrigerate it. It you make too many, freeze them.

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