1/2 Cup Freshly Grated Meyer Lemon Zest
2 1/2 Cups Sugar
8 Free Range Egg Yolks
4 Free Range Eggs (In Addition to the 8 Yolks)
1 Cup Meyer Lemon Juice
1 1/2 Sticks (12 TBSP) Unsalted Butter Cut Into Small Pieces
4 Sterilized 1/2 Pint Jars
This Meyer Lemon Curd is guaranteed to be a little sunshine on a cloudy day. Citrus screams sunshine, even on the coldest days of Winter. Curd takes a little bit of patience, but it's well worth it when you open up a jar on a dark winter day.
Combine the sugar and the lemon zest in a bowl and shake or stir until thoroughly combined. At this point you'll probably consider stopping and just using up the sugar in a hot cup of tea! Although it's a wonderful lemon sugar, set it aside, yes all of it.
Set up the bottom half of a double boiler making sure the water won't touch the top half when inserted. Bring to a low boil over a medium heat. Don't rush the cooking as the eggs will scramble and nobody needs that drama! While the top half is off the heat, whisk the eggs, yolks and whole. Add the zest and sugar and whisk that in before stirring the lemon juice in well. Finally, add in the butter and set into the bottom half of the double boiler.
With a flat wooden spoon or silicon spatula, stir stir continuously. As the curd nears 185-190 on a candy thermometer, it will start to thicken. Keep the curd below 210 by removing from heat for a few minutes if it has sufficiently thickened. You're looking for the curd to stick to the spoon without running off. Continue to stir for another 5 to ten minutes before straining through a fine mesh strainer to remove any bits of egg that may have scrambled and the zest which has done its job.
Spoon the Meyer Lemon Curd into the half pint jars leaving a half inch of head space. Wipe off any curd that may drip on the rim, apply the lid and finger tighten the rim. refrigerate or process for 25 minutes in water bath. Let processed jars sit in the water for an additional 10 minutes to help prevent siphoning.