Meyer Lemon Butter {Curd}
2 Tblsp Meyer Lemon Zest
1 Cup Meyer Lemon Juice
1 Cup Sugar
3 Large Eggs
4 Large Egg Yolks
1/4 tsp Salt
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1 Cup Butter (softened not melted) to be added AFTER cooking the mixture.
Be sure to zest the meyer lemons before juicing them. It’s nearly impossible to zest a juiced lemon let alone a soft meyer lemon!
Chill a glass bowl. Set a pot of water on the stove to boil (this will be to cook the lemon juice/sugar/egg + mixture).
Make sure it’s a pot you can use to set your bowl in (partially into the water) to create a double boiler. Have a pot holder handy just in case you need it to hold/grab your bowl.
Zest the meyer lemons; place the 2 tblsps of zest into the medium sized mixing bowl.
Add the meyer lemon juice, sugar, eggs, egg yolks, 1/2 tsp salt. Whisk to mix.
Place the bowl over the simmering water and whisk, whisk, whisk for about 10-12 minutes.
You want to cook the mixture, whisking {you don’t want scrambled lemony eggs} whisking continually, to 160°-170°… keep whisking. 🙂
When the temp has been reached and the mixture is thickened, carefully remove from heat and whisk in the softened butter until it’s all combined.
At
this point, you’ll get your chilled bowl and a fine-mesh strainer.
Now you’re ready to strain the meyer lemon butter into the chilled bowl.
With a rubber spatula, press the mixture against the sides of the strainer to get every last bit of deliciousness into the bowl. You’ll be left with bits of cooked egg and meyer lemon zest in the strainer.
Cover the meyer lemon butter with plastic wrap and refrigerate until you’re ready to use it. It will take several hours to fully set.
This is my new favourite! It’s got a ‘gentler’ lemon taste — but you may still want to make regular zesty lemon butter for cake fillings to bring out the delicious flavour of, and to complement, your cakes!
