4/04/2012

Meyer Lemon Curd

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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

9 comments:

  1. Just perfect...I must do this...wish you a nice day!!

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  2. What if you can't find Meyer lemons? Around here they are only in recipes and cookbooks. Can't find them in the grocery store.

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    1. Although 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.

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  3. Mmm, beautiful! I love lemon curd :D

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  4. Never thought of mixing it into yogurt and since I've been on a Greek yogurt "kick" lately, great idea!! :)

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  5. This looks beautiful! I love the little glass jars too. Please tell me where I can get some!

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    1. Thank you. The jars are some of my favorite canning jars, Weck jars. I purchase them online at www.weckscanning.com.

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  6. AnonymousJuly 28, 2012

    This 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!

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  7. Super 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.

    This 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!

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