Our Meyer Lemon tree is heavy laden with lemons now. It's finally time for Lemon Curd making. There is something about Meyer lemons for making curd that is special, I think. It's actually an easy process, once you've juiced and zested the lemons and separated the eggs. Home made lemon curd (or lime) needs to be eaten in a timely way. It will mold after being opened in the refrigerator a few weeks. I've learned to make small jars. I use 8 oz Mason jars and fill them to about 7 oz before putting on the lids. This recipe makes four little jars exactly. I doubled the recipe today since I'm going to freeze some of this batch and then give it away for holiday treats.
Lemon curd is sensational drizzled over cake or ice cream. Heaven with fresh scones or biscuits or even special with plain old toast. The tart and sweet and creamy texture is a lovely combination. It's rich since it gets its weight from eggs and butter.
Next week I'll make Meyer Lemon Marmalade. It is even easier and lasts long like most jams.
Lemon Curd
Yields 4 8oz cups
1 stick unsalted butter (1/2 cup)
¾ cup granulated sugar
½ cup fresh lemon juice
3 Tablespoons lemon zest
pinch salt
6 large egg yolks
Melt butter in heavy saucepan over
Medium heat. Remove pan from heat, whisk
In sugar, lemon juice, salt and zest. Mix.
Whisk in beaten egg yolks until smooth.
Return to low heat and cook, whisking
constantly until mixture thickens. (5-6 min)
Check curd by dipping a wooden spoon into
mixture. If you draw your finger across the
back of the spoon and it leaves a path it is
done. Don’t overcook. Don’t let mix boil.
Pour mix into four 8 oz. jelly jars. (If you
want a smooth curd, you can strain the mix
with a fine sieve first. (I don’t bother).
Let cool. Put lids on and refrigerate.
Fine to freeze if not using right away.
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