Up till now, I had never tasted lemon curd and always wondered what made people speak so highly about it. Well, after finally getting around to making a batch of it, I now know. It is like tasting sunshine. It's so smooth on your tongue and so full of zing from the lemon. Oh lemon curd, where have you been all my life? I wanted to eat it straight out of the pot or spread it on everything. It was that good. So, when life gives you lemons, do NOT make lemonade, make lemon curd.
As a sidenote, I have nearly exhausted my supply of meyer lemon recipes having made bread, muffins, cookies, this curd, and to-be-posted scones and sherbet. If any of you have a totally tasty recipe that uses lemon zest, I would love to hear it.
Meyer Lemon Curd (from David Lebovitz)
1/2 c. freshly-squeezed Meyer lemon juice
1/3 c. sugar (1/2 c. if using regular lemons)
2 large egg yolks
2 large eggs
6 Tbsp. unsalted butter, cubed
In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
Increase the heat and cook over moderate heat, whisking constantly until the mixture thickens and just begins to become jelly-like. It's done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
Immediately press the curd through a strainer. Store the lemon curd in the refrigerator. It will keep for up to one week.
- Mine was taking forever to thicken, so I finally just covered it briefly and let the moisture boil off. Then, I whisked the mixture and repeated this process.
- You will know it is thick enough when you can see the bottom of the pot as you whisk.
- I did not find that it was necessary to strain my lemon curd.
- When cooling the lemon curd after making it, I'd suggest covering it with a layer of plastic wrap directly on the curd to prevent it from forming a skin. Then, after it has chilled, you can store it as you like.
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