Are the gray winter days starting to get old? Think spring with the bright citrusy flavor of Meyer Lemon Curd. So many uses!
Meyer Lemons
Maybe you have seen what looks like a smaller and slightly different yellow-hued lemon in the produce section. What you may have run across is a Meyer lemon. If you are not familiar with these beauties, they are slightly different than more common lemons available in the grocery store.
One of the first things you may notice is the size. Meyer lemons tend to be rounder and smaller. The color of the peel tends to be a deeper orange/yellow tint and has a nice sheen. Probably one of the biggest differences is the taste. Meyer lemons do not have the same acidity as regular lemons and tend to have some sweetness. And this is the season when they are available. A perfect spot of color in the gray between winter and spring.
Lemon Curd
Since it doesn't require a laundry list of ingredients, making this Meyer lemon curd recipe is definitely an attainable goal. If you have citrus, eggs, and sugar you are good to go.
Using a bain-marie or a double boiler helps to create a gentle cooking environment for the curd. Primarily an egg custard, it does require constant stirring and a watchful eye to produce a silky smooth texture. However, after about 5 minutes, you will have the most lovely condiment.
Finished Product
The key to making perfect lemon curd is to be mindful of the texture as you are whisking. When finished, the whisk will leave tracks and if you lift it out of the curd, there will be soft peaks. If the curd is on the heat too long, the eggs will start to scramble. There will be little bits of cooked egg in the curd. It helps to pour the curd through a strainer when you take it off the heat. Add the zest and the butter and continue to stir. You can serve the curd warm but if it is refrigerated, it will continue to set up and thicken.
Versatility
Here is the fun part. Lemon curd can be used in a number of different ways. Scones, biscuits, or toast? Use the curd as a bright spot in your morning and slather on your favorite baked good.
Parfaits are a great vehicle for lemon curd. You can use what you have on hand - fruit, granola, whipped cream, creme fraiche, cream cheese, cookie crumbs - dig in your pantry or fridge for some inspiration.
If you need a change from your usual fruit jam at breakfast or if you are looking for an easy dessert, try using this beautifully bright Meyer Lemon Curd recipe.
Recipe
Meyer Lemon Curd
Equipment
- Medium-sized saucepan
- Glass or stainless steel bowl large enough to sit on top of a medium-sized saucepan.
- Strainer
Ingredients
- ½ cup lemon juice
- zest of one lemon
- ½ cup granulated sugar
- 2 eggs
- 2 egg yolks
- ¼ cup butter 4 tablespoons or half stick
Instructions
- Heat a medium-sized pan with 2 inches of water in the bottom to a simmer. Keep at a low simmer, using medium heat.
- It is very important what type of bowl is used to make the lemon curd. Make sure you use either glass or stainless steel. Other metals such as aluminum can react with the lemon juice leaving a metallic taste.
- The lemon curd is cooked using a double boiler or a bain-marie, which is a gentle and indirect way of cooking.
- Add the eggs to the medium-sized bowl. While whisking, add the sugar and lemon juice. Place the bowl over the simmering water in the saucepan. Again with a whisk, continually stir the egg mixture. By putting the bowl over the simmering water, steam is trapped and will help to gently cook the curd. It is very important to continually stir so that the curd will be very smooth without cooked bits of egg.
- The curd will start to thicken as the egg mixture starts to warm. Continue to stir, until the texture of the curd is thicken enough so that the whisk is leaving tracks. You will be able to scoop the curd with the whisk and soft peaks will form. Take the bowl off the heat so that the curd does not continue to cook. If cooked too long, you may have scrambled the eggs.
- Put the strainer over another bowl and pour the curd through. This will trap any bits of over-cooked eggs. Add the zest and the butter to the strained curd, stirring to incorporate.
- As the curd cools it will thicken more, especially if refrigerated.
- Makes 2 cups.
Notes
Nutrition
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