10 Minute Meyer Lemon Curd

Meyer Lemon Curd is delicious on so many things from scones to brownies. Yes, brownies. This year our Meyer Lemon Tree gave us three beautiful lemons. There would have been about a dozen, but despite all our best efforts to deter them, the pesky ants got the rest.

When I was asked what we should make with your lemony bounty, my immediate reply was lemon curd. I still  remember at an afternoon tea several years ago, the Biltmore had especially made dairy free lemon curd just for me, so I thought, why not try making it with goat butter? It’s easier on your stomach and most people with allergies to cows milk are perfectly fine with both goat and sheep cheeses. Plus goat butter has quite a few health benefits as well.

I found the basic recipe for Meyer lemon curd from the Curious Cuisiniere and then made my tweaks from there. We subbed regular sugar for castor sugar (it’s a finer sugar so it works well in everything from jams, to curds and even makes your iced tea taste so much better!) You can find castor sugar at most grocery stores, it will either be right next to the regular sugar or near the alternative sweeteners such as agave.

Another thing to note, is it’s alway a good idea to whisk together your eggs, sugar and salt before you add them to the bowl. As eggs tend to curdle if you add them to a hot bowl right away. Also, remember to zest your Meyer lemons before you juice them. It makes things ridiculously complicated if you don’t!

10 Minute Meyer Lemon Curd

Ingredients:

• 2 eggs
• 1/2 cup castor sugar
• 2 Meyer Lemons (zested and juiced) about 1/4 cup
• 2 tbsp goat butter (cubed)
• Pinch of Salt

Directions:

1. In a stainless steel bowl placed over a saucepan of simmering water, whisk together eggs, castor sugar, and pinch of salt. Add the lemon juice and zest and stir, cooking until thickened, roughly 10 minutes. (Note: Ours did not take even half this time)
2. Once the lemon curd is pale yellow and coats the back of a spoon remove from heat.
3. Stir in cubed goat butter one cube at a time, stirring until melted.
4. Pour lemon curd into jars leaving 1/2 inch of space
5. Store your lemon curd in the refrigerator. It will be good for up to 2 weeks.