Duck egg Meyer lemon curd
A deliciously sweet and tart duck egg Meyer lemon curd recipe. With a few simple ingredients and a bit of technique, you'll be blown away by the amazing flavor of this lemon curd.
Servings 8
Ingredients
- 1 cup fresh Meyer lemon juice (4 large lemons)
- 1/4 cup fresh organic lemon zest (from 4 lemons) This ingredient helps, but is optional. If you don't want small bits of zest in your final curd and you don't want to strain the zest out at the end, just leave it out entirely.
- 4 duck eggs from happy healthy ducks
- 1 cup organic cane sugar
- 2 sticks unsalted organic grass-fed butter (1 cup), cut into cubes *you can reduce total butter to 1 stick (1/2 cup) for a lighter, lower calorie curd
- 1/2 tsp sea salt
Instructions
- Prep all ingredients and place them within arms length of your stovetop. Whisk eggs and sugar together in cold saucepan, then place over medium low heat (4 on our stove) continuing to whisk until smooth, about 3 minutes.
- Slowly add the lemon juice and zest, whisking constantly.
- Add salt, then begin adding a couple of chunks of butter at a time, whisking until melted and incorporated. Then add a couple more chunks of butter, repeating until all butter is added and incorporated. Continue whisking as mixture cooks and thickens, about 10 minutes.
- Remove from heat. Strain out zest (through sieve) if desired. (We just leave our zest in.) Pour warm curd into jars and refrigerate before serving.