Meyer Lemon Curd
Smooth… velvety... rich... delicious... luscious...
These are just are few of the words that
describe fruit curds and especially Meyer Lemon
Curd. This British spread is simple to
make and sure to impress. Traditionally made with
lemons, oranges or raspberries, the
use of Meyer lemons brings the subtle taste of both
lemons and oranges.
Curds go great with scones and crumpets, or even on
a piece of toast. They can also
be used as a cake or tart filling. My favorite use
is to grab a spoon and when no one is
looking, enjoy a spoonful straight out of the jar.
Yield: 1 ¾ Cups
1 egg yolk
½ C sugar
½ C Meyer lemon juice (2 medium or 3-4 small)
2 t Meyer lemon zest
6 T butter-cut into several pieces
Prepare a double boiler and heat the water to a
simmer. Add the eggs, egg yolk and sugar
to the double boiler. Whisk constantly until the
sugar has dissolved. Add the lemon juice
and zest, and continue to whisk. Whisking fairly
constantly; including the sides of the
pan, will help to prevent the eggs from curdling.
As the mixture heats up, it will thicken and start
to turn opaque. Approximately five to
seven minutes. Heat to 160˚ and turn off the heat
source. Remove the top of the double
boiler and place on a heat resistant surface. Add
the butter pieces a few at a time and
whisk until melted and incorporated. At this point
the curd can be strained if desired.
Straining will remove any bits of egg that may have
curdled and the zest.
Spoon the curd into clean jars and allow to cool
before refrigerating. Cover the jars and
keep refrigerated. Use within two weeks.
Tip: Juice the lemons at room temperature. They
juice much easier than cold lemons.
Note: If Meyer lemons are not available, regular
lemons can be used but the sugar will
need to be increased by 33-50%.
Recipe by David Musial