MEYER LEMON CURD

 

My boyfriend, bless him, is the type of guy that thinks multivitamins are a substitute for actually eating vegetables and that eating fruit is just as bad as eating candy. With all this talk about Junk Free June recently, it was the perfect time to evaluate our eating habits and basically force ourselves to eat more vegetables.

That's how we ended up at the farmers market on the weekend (a place we often frequent but only ever to buy burgers and donuts) where I laid eyes on a Meyer lemon for the first time ever. I'd seen so many recipes that called for these lemons but have never been able to find them.  Excitedly, I bought a few to bake with. Safe to say, we did not complete Junk Free June. 

I wanted my first time trying Meyer lemons to be special and what better way to use a lemon than with a simple lemon curd. This recipe is super easy to follow and produces what might possibly be the best lemon curd I've ever tried, all credit due to the Meyer lemons. Unless it’s peanut butter, I'm not one to eat things by the spoonful straight from the jar but this is that good.

MEYER LEMON CURD
from

250ml freshly squeezed Meyer lemon juice (about 6 lemons)
Zest of two Meyer lemons
1/2 cup sugar
175 grams butter, cubed
4 large eggs
4 large egg yolks 

 

  1. Place the zest in a medium sized bowl and set a mesh strainer on top. Set aside.
  2. Warm the lemon juice, sugar and butter in a medium sized saucepan until the butter is melted.
  3. In another bowl, whisk together the eggs and egg yolks. 
  4. Once the butter has melted, pour the mixture slowly and in a gradual stream into the egg mixture, whisking constantly.
  5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly with a heatproof spatula until thickened and starting to coat the spatula.
  6. Remove from heat and press the curd through the strainer over the bowl containing the lemon zest. 
  7. Stir the curd for a few minutes to let the heat out and let cool before refrigerating.