Throughout the year I get plenty of requests for lemon curd. This luscious, buttery, lemony spread is most tasty when made with Meyer lemons. Meyer lemons are a hybrid lemon that is more sweet and less acidic than regular lemons. They can a little difficult to locate depending on where you live. If you can't find Meyer lemons where you live you could use regular lemons or you might use regular lemons with a mix of Manderin orange. Use a 3/1 ratio of lemon to Manderin to achieve a sweeter Meyer lemon like flavor.
Here is the recipe I use for making lemon curd. This is the recipe I learned from my Grandma S.
Zest of 3 Meyer lemons
1/2 cup Meyer lemon juice
2 large eggs seperated
1/2 cup butter
3/4 cup sugar
In a large heavy bottom pan, melt the butter on very low heat until almost melted. Remove from the heat and cool. Meanwhile mix the egg whites with the sugar and lemon juice. Set aside. Mix the yolks with the cooled melted butter. Now add the sugar, lemon and egg white mixture and stir to mix. Return to medium low heat and cook stiring frequently with a silicone spatula , to prevent scortching until mixture leaves a thin coat on the spatula. Remove from heat and transfer to a canning jar or other heat safe container. Cool completely before storing. The lemon curd can be stored safely in the refridgerator for up to 2 weeks. Enjoy your lemon curd with English muffins, bisquits, Ritz crackers. The possibilities are numerous.