1. In the bowl of a double boiler, combine the juice from 5 to 6 Meyer lemons and 3/4 cup plus 1 tablespoon of granulated sugar. Add 1/8 teaspoon of salt, 3 whole eggs, and 1 egg yolk. 00:34
2. Whisk over simmering water for 10 to 15 minutes until the eggs are cooked and the mixture is thick and smooth. 01:01
3. Add the cubes of cold butter incrementally, whisking thoroughly between each addition. 01:53
4. Transfer the lemon custard to a buttered bowl placed over a bowl of ice. Allow the mixture to cool completely before using. 03:39
What You'll Need
- Large mixing bowl
- Small bowl
- Bowl of ice
- Meyer lemons (5 to 6, juiced)
- Granulated sugar (3/4 cup plus 1 tablespoon)
- Eggs (3 whole plus 1 yolk)
- Butter, cubed (3/4 cup, cold)
- Salt (1/8 teaspoon)
Meyer lemons are citrus fruit native to China, thought to be a hybrid blend of mandarin, lemon, and orange. They are smaller and sweeter than regular lemons. Their skin is slightly orange and their taste is tangy, but only slightly acidic compared to lemons or limes.
A double boiler consists of a bowl placed on top of a pot of shallow, boiling water. The steam from the water heats the bowl and its contents. This indirect heat helps food cook gently at an even, consistent temperature. Double boilers can be purchased from most kitchen supply stores, or made at home with any pot and either a glass or metal bowl.
Lemon custard is similar to lemon curd, which tends to be more piquant than custard. To learn about the process of making lemon curd, visit Chef Daniel Oseas' "How to Make Homemade Lemon Curd" tutorial located at the bottom of the page.