Meyer Lemon Curd
Most of the time, Eric and I plan our meals out for the week and go to the store with the plan to get only what’s on our list. We know exactly what we’ll be making with each ingredient we buy. However, there’s one thing that can turn me into a total impulse buyer (okay, one thing besides chocolate) and that’s Meyer lemons. Recently, I saw a beautiful stack of them at Whole Foods and decided it would be a great idea to buy some even though I had no clue how I would use them. Enter Meyer lemon curd.
This curd was filled with Meyer lemon flavor and wonderful for so many reasons. It was the perfect accompaniment to cream scones for breakfast and made a great filling in Meyer Lemon Olive Oil Cupcakes. It would also be great with ladyfingers, fruit or yogurt (or just by the spoonful…not that I did that).
- YIELD: 2½ cups
6 large eggs
¾ cup sugar
1 tablespoon finely grated lemon zest (from 1 lemon)
¾ cup freshly squeezed lemon juice (from about 4 lemons)
8 tablespoons (1 stick) butter, cut into small pieces
- 1
Place a wire mesh strainer over a medium bowl and set near stovetop. In a medium saucepan, whisk together eggs, sugar, zest and juice. Add the butter. Place saucepan over medium heat. Stir constantly, using a heatproof spatula. Continue cooking about 6-8 minutes, until curd is thickened.
- 2
Immediately pour curd into strainer and press through to remove any cooked eggs or lumps. Place a piece of plastic wrap directly onto the curd and refrigerate for at least two hours. Transfer to an airtight container.
The curd will keep refrigerated for up to one week.
OH YUM! I love lemon curd and I love all of the pairing ideas. Making my mouth water!