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Meyer Lemon Curd

September 29, 2009 by The Runaway Spoon 5 Comments

IMG_2110 Meyer Lemon Curd

For awhile there, Meyer lemons ranked as one of those items that featured in all the food magazines and cookbooks, but not on the shelves of stores outside major cities. So when the slightly orange-tinted lemons started popping up here a few years ago, I bought them like crazy, often without really knowing what to do.  I’m still guilty of that impulse buying, out of some sense that I need gourmet-foodie cred – I should be someone who swoons over Meyer lemons, right?  A Meyer lemon can be used in any way a standard lemon can really, the taste is just a little sweeter and not quite as tart or acidic.  I love to use Meyer lemons for making preserved lemons, the staple of Moroccan cooking, because the thinner skins soak up the salt and brine beautifully.  But my go to recipe when I go Meyer lemon crazy at the store is simple curd.  Its not hard to make, and homemade curd is so much better, with no chemical aftertaste or weird consistency.  And Meyer lemons make a not-to-tart curd that is perfect spread directly on toast or English muffins.  Lemon curd of any variety makes an amazing filling for cakes, is tasty swirled into Greek yogurt and served with berries.  Try crushing up some meringue cookies and stir them together with lemon curd and whipped cream for lemon meringue pie in a bowl.  Sandwich lemon curd between homemade ginger cookies or butter cookies for a special treat, or stir a dollop into your favorite bought vanilla ice cream.  And of course, a pretty jar of lemon curd makes a lovely hostess gift.

Meyer Lemon Curd

You can use the same recipe with regular lemons.

6 large eggs

¾ cup sugar

1 Tablespoon finely grated lemon zest (from 1 lemon)

¾ cup freshly squeezed lemon juice (from about 4 lemons)

8 Tablespoons (1 stick) butter, cut into small pieces

Place a wire mesh strainer over a medium bowl and set aside close to the stovetop. In a medium, heavy saucepan, whisk together the eggs, sugar and lemon zest.  Whisk in the lemon juice and add the butter pieces.  Place over medium heat and stir constantly (it’s best to switch to a heatproof spatula here to be able to scrape the sides and reach the edges of the pan).  Continue cooking until the curd is thickened, about 6- 8 minutes.  Scrape the curd immediately into the strainer set over the bowl.  Push the curd through the strainer to remove any cooked egg or lumps.  Place a piece of plastic wrap directly on top of the surface of the curd and refrigerate until cold, at least two hours.  Transfer to an airtight container.  The curd will keep refrigerated up to a week.

Makes 2 ½ cups

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Filed Under: Breakfast And Brunch, Fruit, Fruit and Vegetables Tagged With: lemon, Meyer lemon

Reader Interactions

Comments

  1. Nutmeg Nanny says

    September 29, 2009 at 8:45 pm

    I love lemon curd:) I have sadly never had a meyer lemon but I keep looking for them!

  2. chocolate shavings says

    September 30, 2009 at 4:24 pm

    I just made lemon curd icing for lemon cupcakes, wish I had bumped into this recipe then!

  3. Jana Southern says

    December 30, 2009 at 9:41 am

    I hosted one of those mid-morning meetings and served the lemon curd with fresh fruit and some sharp cheese. It made a pretty plate and the service was easy. The strawberries and blueberries were my favorite.

Trackbacks

  1. Persimmon Bread « The Runaway Spoon says:
    December 30, 2012 at 12:12 pm

    […] Fuyus are the squat persimmons, and best for baking. Cut out the green stem end, cut into chunks and puree them in the blender or food processor.  Persimmon bread is a particular treat slathered with Meyer Lemon Curd. […]

  2. Lavish Lemon Cake « The Runaway Spoon says:
    April 7, 2013 at 12:15 pm

    […] cup lemon curd, homemade or […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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