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Meyer Lemon Curd

Meyer Lemon Curd

Recipe created for

Emile Henry Tart Dish

Main ingredient


Cook time

40 Minutes

Serving size



  • 6 egg yolks
  • 1 egg
  • 3/4 cup sugar
  • ½ cup strained Meyer lemon juice from 3-4 lemons
  • zest of 1 Meyer lemon
  • pinch of salt
  • 8 tablespoons (4 oz.) butter, at room temperature

Recipe Preparation

  1. In the bowl of a double boiler – or a heat-proof bowl set over a pan with gently simmering water – whisk together the egg yolks, whole egg and sugar.
  2. Add the lemon juice, zest and salt. Whisk briskly until the mixture has thickened, doubled in volume and holds the lines of a whisk (5 to 10 minutes).
  3. Remove the curd from the heat and pass through a fine-mesh strainer into a bowl. Discard the zest.
  4. Place bowl in an ice bath and let cool until warm to the touch. Thoroughly whisk in the butter. At this point you can chill or bake the lemon curd.
  5. Preheat the oven to 325°F
  6. Pour the lemon curd into a tart shell.
  7. Place on a cookie sheet and bake until the custard sets (10 to 15 minutes), until the center no longer jiggles when the tart pan is tapped gently.
  8. If you have made the curd ahead of time and refrigerated it, the tart will need a few extra minutes in the oven to set.
  9. Serve at room temperature with whipped cream or crème fraiche if desired. Raspberries or candied zest make a nice garnish.
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