Oh, Meyer lemon curd, how I love thee. However, I do wish you would change your name. Curd sounds like..., well uh..., I'll let you fill in the blank. Custard would be a more suitable description of your taste and texture. If you have never had the pleasure of enjoying a taste of lemon curd, you are in for a sensational treat.
Thick, soft, creamy and spreadable, this curd is a perfect balance of tangy and sweet. I use it to fill tarts, cakes, and eclairs. I serve it with cakes, scones, and cookies. I also fold it into whipped cream, ice cream, and yogurt. I even eat it by the spoonful when no one is looking ☺.
Other than the Meyer lemons, the ingredients are basic and you probably have them on hand; butter, sugar, and eggs. The technique, however, is the key ingredient to the recipe. Rushing a curd over too high of a heat will cause the eggs to scramble. Stick to a slow and slow game plan and you will be lusciously rewarded for your patience.
Printable RecipeMeyer Lemon Curd
makes about 2 cups
1/2 cup freshly squeezed Meyer lemon juice
1 Tablespoon freshly squeezed tart lemon juice (from ordinary lemons)
Grated zest of 1 Meyer lemon1/2 cup granulated sugar
1/2 cup (4 ounces) unsalted butter
1/4 teaspoon kosher salt
3 extra large eggs
3 extra large egg yolks
In a heavy-bottomed saucepan, combine the lemon juices, zest, sugar, butter, and salt. Stir gently over low heat until the butter has melted and sugar has dissolved.
In a medium bowl, whisk together the eggs and egg yolks. Whisking constantly, gradually add half the hot lemon mixture into the eggs, then slowly whisk the egg mixture back into the remaining lemon mixture. Cook over low heat, scraping the bottom constantly, until the mixture thickens, about 5-7 minutes. Do not allow to boil. Pour the curd through a fine-mesh sieve set over a medium bowl. Cool to room temperature, cover, and refrigerate. Curd can be kept in an airtight container in the refrigerator for up to a week. Enjoy!
Source: Adapted from Chez Panisse Cafe Cookbook, by Alice Waters
Just perfect...I must do this...wish you a nice day!!
ReplyDeleteWhat if you can't find Meyer lemons? Around here they are only in recipes and cookbooks. Can't find them in the grocery store.
ReplyDeleteAlthough I have not tried it with this curd recipe, I have had good results with using half tart lemon juice and half freshly squeezed orange juice in lieu of the Meyer lemon juice, like in my Meyer Lemon Pudding recipe. The orange juice helps balance the tartness of the lemon.
DeleteMmm, beautiful! I love lemon curd :D
ReplyDeleteNever thought of mixing it into yogurt and since I've been on a Greek yogurt "kick" lately, great idea!! :)
ReplyDeleteThis looks beautiful! I love the little glass jars too. Please tell me where I can get some!
ReplyDeleteThank you. The jars are some of my favorite canning jars, Weck jars. I purchase them online at www.weckscanning.com.
DeleteThis recipe was BEAUTIFUL when I finished it. Smooth, creamy, tart, sweet, and absolutely perfect with Angelfood Cake with Seafoam icing. Thank you so much for sharing!
ReplyDeleteSuper recipe! This will replace the Barefoot Contessa lemon curd recipe as my FAVORITE. Hers uses strips of lemon peel removed with a veggie peeler and whizzed in the food processor with sugar -- I was careful not to get any pith but the final product was super bitter and I even added more sugar. It also uses only whole eggs, not whole + yolks.
ReplyDeleteThis was thick and creamy and luxurious on the tongue... my non-foodie husband *swooned* when he licked the spoon! Since lemon curd freezes beautifully and Costco had 4lbs of Meyer lemons on sale (and in Alaska we have to grab the good stuff when we can), I quadrupled this recipe. I'll be making lemon tarts, lemon bread, and lemon cheesecakes all winter long!
Great recipe... thank you!
Hi,
ReplyDeleteCan I use this recipe for a bake pie??
Tks!!
If filling a pre-baked pie shell, yes. Just make sure to keep it refrigerated.
DeleteHey, I just created a variation of this recipe and it was DELICIOUS! My first curd experience & already it's my favorite - thank you for sharing! I ended up turning this into 'hand pies' or turnovers. Do you think I need to refrigerate these after baking? It seems silly to store baked pies in the fridge but I've been researching & can't find a straight answer! Thanks so much.
DeleteShannon, I have access to lots of fresh Myer lemons & would like to preserve this curd either by canning or freezing. How do you do that?
ReplyDeleteGreat question--I have a Meyer Lemon tree and about 30 ripe ones! I would love to can this. Can it be canned?
DeleteI can't say from experience, but from what I've read, it can be canned. However, the shelf life is not as long as canned fruits or jams. I do know that it does freeze well.
DeleteOk ok ok... let me start by saying that I am trained in the culinary arts... and I thought I had an excellent recipe for lemon curd (after having tested about 6 recipes over the last few years)... but I tried this recipe today and it literally BLOWS the previous recipe out. of. the. water. I tripled the recipe and added a split vanilla bean to the butter and juice as it heated up. That's the only change I made. YUMMMMM. And perfect consistency- thanks for this wonderful recipe.
ReplyDeleteWould this recipe work for an orange curd?
ReplyDeleteI can't say for certain, but I don't see why not.
DeleteAmazing! I didn't have Meyer lemons and did as you suggested (half lemon juice and half orange). It came out absolutely delicious! Thank you for the wonderful recipie!!
ReplyDeleteI'm so happy to hear that! You are welcome!
DeleteYou need to update the link for the canning jars, yours is broken. It is: http://weckjars.com/
ReplyDelete