How ’bout trying some of this cheery Meyer Lemon Curd to brighten your day?
Silky, buttery and full of lemony flavor, I so enjoy this stunning fruity spread!
Confession first: For a long time, I was a bit intimidated by making Lemon Curd, after all it was difficult right? Then I decided to give it a try, and I completely goofed. From one distraction here and another one there, my focus was lost and I then was the frustrated cook with scrambled lemon curd. Complete FAIL. I didn’t try to make it again for a few years and then finally it happened, I decided to scrap the failure and try again. This time it was amazing! Yah for me, pat on the back and so on.
My point is that, if you make a recipe and it doesn’t turn out, step back, take a deep breath and then try again. You may wait a while like I did, or you can get in your car and stock up on those ingredients again and get back in the kitchen. Always allow yourself some grace, and enjoy the process of learning in the kitchen.
You will find a variety of recipes for Lemon Curd from around the world, some have only egg yolks and others mix the yolks with whole eggs, I prefer the latter. Mostly because I am inclined towards the pale lemony color and the lighter yet still rich flavor you get when using both the yolks and whole eggs.
On a completely pointless side note:
Why is it that we call this lovely spread, lemon curd, when curd is usually related to cheese, and yet one of it’s main ingredients is butter. Why not call it lemon butter? Then we turn around and call another tasty spread, apple butter, an almost if not completely butterless recipe. Oh yes, these are the kinds of things I’m pondering in the back of my mind.
Regardless of my rabbit trail contemplation, I love this Meyer Lemon Curd recipe, it’s creamy, bright and full of luscious delights. You can use regular lemons, but if you can acquire some Meyer Lemons, it is distinctively worth the effort. Meyer lemons have sweeter taste than a regular lemon and are thought to be a cross between the common lemon and an orange of some sort originating in China. I found a more detailed article on The Kitchn, which is a great read, if you’re interested in reading more.
- 1/4 cup Sugar
- 1/2 cup Meyer Lemon Juice (about 3 - 4 lemons)
- 6 Tbls Unsalted Butter, diced
- Pinch of Salt
- 2 whole Eggs
- 2 Egg Yolks
- 2 tsp Lemon Zest
- In a heavy bottom saucepan over low heat, add Sugar, Meyer Lemon Juice, pinch of Salt and Butter, whisk together until completely melted and well combined. Remove from heat.
- In a bowl, whisk together the whole Eggs with the Egg Yolks.
- While still whisking the eggs, slowly add the Lemon mixture and continue to whisk mixing well.
- Put the empty saucepan back on the stove over low heat, pour in the lemon/egg mixture and keep whisking for about 5 minutes (good for the muscles) until the Lemon Curd starts to thicken. There will be small bits of white in the curd, this is a small amount of egg.
- In a clean bowl, add the Lemon Zest, then strain the lemon curd over the zest, gently pushing through the strainer. With a clean spatula or spoon, stir together to completely incorporate the zest and lemon curd.
- Cool completely, then keep refrigerated in an airtight container for up to 1 week.
To serve, simply spread the chilled Meyer Lemon Curd on toast, use as a filler for Lemon Tart, cookies or cakes.
More from my site
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.