Ingredients
Units
Scale
- 4 eggs (we prefer pasture raised for deep orange yolks)
- 3/4 cup meyer lemon juice (3-4 lemons worth, depending on the size of your lemons)
- zest from the juiced lemons
- 1/2 cup honey
- 6 tbsp butter, cut into small pieces
Instructions
- Add the eggs & honey to a medium saucepan and whisk until well combined
- Add the meyer lemon juice & zest and whisk to combine
- Heat mixture over medium heat, whisking constantly for about 8-10 minutes, ensuring the mixture does not boil (adjusting heat if necessary)
- The curd is done when it has thickened enough that it will coat the back of a spoon – once it has reached this point add the butter and stir until melted.
- Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, using a spoon or spatula to coax it all through the mesh
- Transfer the strained curd into glass jars and allow to cool completely before storing in the refrigerator
- *for long term storage, store in the freezer
- Prep Time: 0 hours
- Cook Time: 0 hours
