Saddled with another bag of Meyer lemons! What’s a poor girl to do? Actually, I was more than happy to take some Meyer lemons from one of my co-workers last week. She has a tree that is practically sagging from all of the lemons hanging from its branches.
Now what to do with these slightly sweeter and oh-so-delicious lemons? With my last bag of Meyer lemons I made lemon squares, and while I’m a huge fan of those delightful creations, I didn’t think we could fit into our jeans if I made another batch. So I decided to make something similar that would hopefully last a little longer and could be enjoyed in slightly smaller amounts…Meyer lemon curd!
Lemon curd is a creamy sweet-tart concoction that can be used in a variety of ways. It can be spread on toast or scones, made into a tart, or if you can’t get enough of that luscious lemon flavor, eaten by the spoonful (not that we would do anything like that…).
The recipe for lemon curd is pretty simple, but the key is to cook the curd over low heat. If it begins to boil, you might end up with scrambled eggs in your curd. A few small pieces of egg did show up in my curd, but we were able to skim them out and still enjoy it. Next time, I may experiment with cooking the curd in a double boiler. Let me know if you have any secrets to making perfect lemon curd!
Meyer Lemon Curd
Adapted from The Art of Simple Food by Alice Waters
- 1/2 cup Meyer lemon juice (I think I ended up using 5 small lemons)
- Zest from 1 Meyer lemon
- 2 eggs
- 3 egg yolks
- 2 tablespoons milk
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, cut into small pieces
Beat together the eggs, egg yolks, milk, sugar, and salt. Add lemon juice, lemon zest, and cut up butter. Cook the mixture over very low heat in a small heavy pan, stirring constantly. When the mixture coats the back of a spoon, remove from heat. Pour into a bowl or glass jar to cool. Store in an airtight container in the refrigerator.
Tasty Easy Healthy Green Recipe Ratings:
|Recipe Report Card||Notes About Recipe Ratings|
Four Chefs (Delicious!)
|Okay, I’ll admit, we did eat some of the curd by the spoonful. It was just too darn good to stop!|
Three Easy Chairs (Average Difficulty)
|As I mentioned above, this is a pretty easy recipe. The one trick is cooking the curd over low heat to avoid scrambling the eggs.|
One Apples (This Might Take A Year Off Your Life)
|I’m sorry to say the butter, sugar and loads of egg yolks make the health rating pretty low for this recipe.|
Four Leaves (Mother Earth Approved)
|The lemons and eggs were local and the milk, butter and sugar were organic.|