Friday, March 13, 2015

Meyer Lemon Curd

Just about when most of us have had enough of winter, a bright burst of sunshine hits the markets in the form of Meyer lemons. It's believed Meyer lemons, native to China, are a cross between a true lemon and a Mandarin orange and their exquisite orange-y aroma would back that up. Meyer lemons aren't quite as tart and acidic as ordinary supermarket lemons, which makes their flavor ideal for preparations that feature their sunny flavor. Lemon curd, for example.

Lemon curd is super easy and rather fast to make, and like most things, homemade is always better than store bought. I like it on toast or scones, but it also makes a nice filling for layer cakes and turns a piece of pound cake or scoop of ice cream into something just a bit more tasty.

Meyer Lemon Curd

4 Meyer lemons
1/3 cup sugar
6 tablespoons unsalted butter, cut into pieces
2 large eggs
1 large egg yolk

Finely grate the zest of two lemons and set aside. Juice three of the lemons; if that doesn't give you 1/2 cup of lemon juice, break into the fourth one.

Put the juice, sugar, and butter into a saucepan and heat on low until the butter is melted. In a bowl, beat together the eggs and egg yolk. When the butter is melted, slowly add the juice mixture to the beaten eggs, whisking the whole time. Once combined, pour it all back into the saucepan and set over medium heat. Cook the curd, stirring constantly with a wooden spoon, until the mixture thickens. This will happen fast, so don't leave the stove or stop stirring.

Once the mixture is thick enough to coat a spoon, remove it from the heat. Pour through a strainer to catch any curdle-y bits. Stir in the reserved lemon zest.

Pour curd into a jar or other container with a cover. Refrigerate until cold.

Makes about a cup and a half of curd.

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