Citrus season is in full swing, and there is no better time
than now to make lemon curd at home. Freshly made lemon curd is so different
from jarred curd, and is worth the effort to make.
Meyer lemons are, on their own, on a whole new level. Their
fragrance is floral, their taste is sweetly sour, instead of just sour. If you
can find them at your local farmer’s market or grocery store, buy them!
Use this curd as a topping for scones, make a pie or tart,
use it as cheesecake topping or a filling for cake. There are so many things
you can do with lemon curd, including...eating it by the spoonful.
Recipe: Meyer Lemon Curd
large egg yolks
cup of sugar
cup Meyer lemon juice
stick (8 tablespoons) cold butter, cut into small pieces
1. Fill a medium saucepan or
double boiler about 1/3 - 1/2 full with water.
2. Bring the water to a boil, then
lower to a simmer. Have a large bowl of ice water ready to cool the curd.
3. While the water is coming to a
boil, whisk the yolks, eggs, sugar and lemon juice in a metal bowl large enough
to sit on the saucepan without falling in.
4. Place the bowl over the
simmering water, making sure the bottom doesn't touch the water.
5. Whisking frequently, cook the mixture until thick, about 10
minutes. If the mixture seems to be cooking too quickly, remove the bowl
from the saucepan and whisk briskly, then return to the saucepan.
6. When the curd is thickened,
place the bowl in the waiting bowl of ice water. Whisk in a few small
pieces of butter at a time, waiting until they have melted until adding
more. Strain the curd through a fine mesh strainer into a clean
bowl. Press plastic wrap directly onto the surface of the curd to prevent
a skin. Refrigerate until completely cool.