- Serves: 1-2 cups
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- 3-4 large DMS Ranch Meyer Lemons, juiced & zested
- 1 c. Sugar
- 3 Large Eggs
- 3 Egg Yolks
- 1/2 c.+2 tbsp. Butter, melted
In a medium heat-safe bowl, combine lemon zest, lemon juice, sugar, and butter until mixed. In a separate mixing bowl, whisk together eggs and egg yolks until combined. Heat a large saucepan of water until boiling, then reduce heat to a simmer.
Place bowl with lemon juice mixture onto saucepan and begin whisking. Very slowly stream eggs into lemon mixture, whisking constantly - if you do this part too fast or stop stirring, the eggs will scramble and the curd will separate. Continue until eggs are entirely incorporated, then continue cooking until curd has thickened slightly, about 2 to 4 minutes. Remove from heat.
Immediately pour hot lemon curd through a fine mesh sieve to remove any lumps that may have formed. Allow curd to cool completely, then refrigerate. Use lemon curd as a toppping or spread, or use as a base for baked goods like lemon bars.