Meyer Lemon Curd

Meyer Lemonpalooza, Part Two

As promised, a little how-to and what up on lemon curd.  Specifically, Meyer Lemon Curd from my Earth Fare bounty.

Curd Glorious Curd!

For starters, I would credit the origin of my recipe, except I have NO idea where it came from — it consists of a hastily scrawled page in one of my recipe notebooks.  So, if this recipe looks familiar to you, please comment and let me know where it comes from.  Anyhoodle, behold the glory:

Meyer Lemon Curd

  • 12 egg yolks
  • 2 cup sugar
  • 6 meyer lemons, zested, juiced and strained.  This should yield 1 cup of juice and about 4 T of zest.
  • 1 cup of butter, room temperature and cut into chunks

In a heavy saucepan, whisk together the egg yolks and sugar.

Place saucepan over medium heat and whisk in the lemon juice.

Once fully combined and sugar appears dissolved, switch to a wooden spoon.

Soon to be curd

Stir continually for 10-15 minutes, lowering the heat as you go so that it does not boil.

When the curd is thick enough to coat the back of the spoon, remove from heat and stir in butter.

Strain the curd through a mesh sieve into a bowl (bowl should be glass or  stainless).  This is to get rid of any nasty cooked bits of egg.

Whisk in the zest.

Mmmmmm...

This will yield about 4 cups of curd.  If you are going to can, process in water bath for 20 minutes.

Eat it all in one sitting or pace yourself and keep it in the fridge.

Advertisements

1 Comment

Filed under Custards, Food Pr0n, I Jam Econo, Recipes, Uncompensated Product Placement

One response to “Meyer Lemon Curd

  1. Dr, Monkey

    Nom, nom,nom…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s