Wednesday, April 6, 2011

Meyer Lemon Curd


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
pinch salt
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.

Notes:
  1. 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.
  2. You will know it is thick enough when you can see the bottom of the pot as you whisk.
  3. I did not find that it was necessary to strain my lemon curd.
  4. 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.
This recipe is linked to:
Make a Food-e Friend Monday
Rook 17 - A Little Birdie Told Me
What's Cooking Wednesday
Full Plate Thursday
Made it On Monday
Themed Bakers Sunday

30 comments:

  1. I grew Meyer lemons when we lived in California and I think they're sometimes under rated when people opt for the larger, more recognized lemons. This curd sounds delicious and having some on a scone, biscuit, or even toast is so satisfying. Thank you for the recipe:-)

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  2. I haven't had lemon curd since I was a child and I didn't like it, but I keep thinking I should try it again as it looks and sounds so good. Maybe it's an acquired taste and I'd love it now. Or maybe I just had bad lemon curd back then.

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  3. that is really looking like sunshine in a jar! YUM!

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  4. This looks like a great recipe, I love lemon curd! I just have to look away when adding all those yolks to the mix! You are right though, it does taste like sunshine!

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  5. Welcome to the wonderful world of lemon curd! ha ha :) There are so many great things you can do with it - I make a killer lemon tart with mine. I must confess that I use regular lemons - you have inspired me to search out Meyer lemons.

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  6. This sounds delicious. I've seen lemon curd before, even in the store, but I have never bought it, nor made it. Sounds easy though.

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  7. I LOVE lemon curd...and this look like it would be good!

    Thanks for sharing :)

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  8. Hi Lisa! Thanks so much for inviting me to link up with you! I've chosen you for the Stylish Blogger Award. Go to my site and grab it! www.patti-comfycuisine.blogspot.com. Congrats and have a great day!

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  9. Oh my gosh that is insane. I'd put that on everything. I love lemons!!

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  10. I could not agree more. Lemon Curd is the next best thing to chocolate. Lemon curd makes a wonderful filling between white cake. Awesome with some butter cream frosting!!!

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  11. That looks really good and I too, have never tried it before. Looks like I need to run out and buy me a bunch of lemons ;)

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  12. Homemade lemon curd is so, so delicious! I just wish I could find some Meyer lemons around here! I'd love to try it with those. =)

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  13. So true, Lisa! I made lemon curd for the first time a couple of weeks ago, and I would be happy to grab a spoon and eat it right out of the jar:) Great post, and your lemon curd is lookin' good!

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  14. Amo a lemon curd es delicioso,especial pra esperar a los amigos,me quedo en tu blog me gustan tus recetas,cariños.

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  15. I love home made lemon curd. I never tried meyer lemons tho but I keep reading a lot about them lately.
    Thanks for sharing

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  16. My favorite way to eat lemon curd is right out of the jar with a spoon. :) Yum!

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  17. What a gourgeous colour your curd has. I am dying to get my hands on some Meyer lemons. Everyone seems to be using them but me!

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  18. Yum! I love curd and yours looks amazing. I wish I could get some Meyer lemons where I live in NY.

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  19. Amazing. I never thought of making it myself.

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  20. You should make a blueberry lemon poppyseed pound cake with a lemon icing as a glaze!

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  21. I love, love, love lemon curd! I could eat it by the spoonful if I don't stop myself. Which reminds me that it has been quite sometime since I last made a batch! And looking forward to see your other lemony yummies!

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  22. Too funny. I just popped over to see what you had posted today. :) I am too scared to make lemon curd--tempering eggs--yikes! I think I'll give it a try though after reading your post! Thank you!
    Here is something that you can use the lemon curd and lemon zest with:
    http://brandysbaking.blogspot.com/2011/04/lemon-limoncello-cupcakes.html

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  23. How different is Meyer lemon than normal? I've never seen Meyer lemons here in Austria...

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  24. I love lemon curd and this looks so wonderful, Lisa! Brava!

    xx,
    Tammy

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  25. Swoon! Love lemon curd and haven't made any in such a long time. Would be delish in a tiny tart shell...

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  26. I love lemon curd is amazing!! your look dleicious Lisa, gloria

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  27. I love lemon curd but haven't tried Meyer lemons yet. My market said they were gone for the year, but I'll keep this in mind for next year.

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  28. "like tasting sunshine" -- so beautifully said! Thank you so much for the wonderful recipe and for linking to "A Little Birdie Told Me..." Lisa!

    Best,
    Jenn

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  29. I will have to try this, i had Barefoot Contessas lemon curd and it was ghastly... ;b

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  30. Great job on the linky party last week! It was very hard to choose from everyone. Come by again and link up to this week's theme: Chocolate! Hope to see you there.
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-3.html
    Alyssa

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