Gemma’s Whole Lemon Curd (Made With Meyer Lemons)
Shaziya
Gemma’s Whole Lemon Curd, made with vibrant Meyer lemons, is a burst of sunshine in every spoonful. In just 10 minutes, you can whip up a jar of this golden delight, making it ideal for busy mornings or impromptu baking projects.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
- 2 medium Meyer lemons, roughly chopped and seeds removed
- 1 cup granulated sugar (8 oz/225 g)
- 3 large eggs
- 3 tablespoons butter, diced (1½ oz/43 g)
Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed, about 2 minutes. Strain the mixture into a saucepan, pressing to extract as much liquid as possible.
Discard the solids, rinse the strainer and set it over a clean bowl near the stove.
Gently heat the lemon mixture over low heat, stirring constantly, until the mixture begins to thicken, about 4 minutes. Immediately strain the curd to stop the cooking. Add the butter and stir to combine.
Cover and refrigerate until ready to use. This curd will keep in the refrigerator for up to 1 week.
Keyword citrus dessert, homemade curd, lemon curd, Meyer lemons, tangy spread