Meyer Lemon Curd Recipe

Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.

Cook the mixture over low heat stirring gently until smooth. Increase the heat to medium and simmer gently stirring constantly until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer 15 to 30 minutes. Remove from heat and stir in lemon zest.

Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly about 10 minutes. Transfer to the refrigerator and chill until thick.