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