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 Recipe
Meyer 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 lemon
1/2 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