From Tree to Table: Meyer Lemon Curd


Photo by Karen Pavone

Each year in early Spring, the Meyer lemon tree in our backyard bursts forth with fruit. Like Carmen Miranda making an entrance, the waxy-leaved branches are draped with a stunning display of ripe, fragrant lemons ready for picking.

A seasonal favorite, Meyer lemons are sweeter and less acidic than other lemon varietals. I love to put my harvest in a big basket on the counter and inhale the heady citrus perfume that fills the kitchen.

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Despite their intoxicating qualities, this annual windfall also poses a quandary. Pardon the pun, but what do you do when life hands you a plentiful harvest of lemons?

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Thankfully, there’s never a shortage of neighbors and friends who are happy to take the surplus off my hands. But even after I’ve given away several bags full, “Carmen” keeps producing more.

This recipe for Meyer Lemon Curd (modified from The Galley Gourmet) offers one delicious solution. Citrus curds are a traditional favorite in the U.K. where they are often served at afternoon tea with scones or crumpets as an alternative to jam.

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Made with fresh-squeezed lemon juice, eggs, butter, and sugar Meyer lemon curd will add a delightful zing to your breakfast toast. The intense, tangy-sweet flavor of curd also makes a great filling for tarts or a topping for yogurt and ice cream.

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This creamy, easy-to-make spread beautifully captures the essence of Meyer lemons at their peak of flavor. Keep a couple of jars for yourself; then spread the wealth by gifting a few to special friends.

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Meyer Lemon Curd (makes about 4 cups)

Printable recipe here: Meyer Lemon Curd

Ingredients:

1 cup fresh-squeezed Meyer lemon juice

2 tablespoons fresh-squeezed tart lemon juice (Eureka lemons are perfect)

Grated zest of 2 Meyer lemons

1 cup granulated sugar

1 cup (8 ounces) unsalted butter

1/2 teaspoon kosher salt

6 extra large eggs

6 extra large egg yolks

 

Directions:

  1. In a heavy-bottomed saucepan, combine the lemon juices, zest, sugar, butter, and salt. Stir gently over low heat until the butter has melted and sugar has dissolved.
  2. In a medium bowl, whisk together the eggs and egg yolks. Whisking constantly, gradually add half the warm lemon mixture into the eggs, then slowly whisk the egg mixture back into the remaining lemon mixture.
  3. Cook over low heat, stirring & scraping the bottom constantly, until the mixture thickens (about 6-7 minutes). *Do not allow the curd to boil.

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4.  Remove from heat and spoon into clean, sterilized canning jars. Cool to room temperature.

5.  Cover with lids and refrigerate. Fresh curd will keep for up to a week in the refrigerator. Enjoy!

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Categories: Condiments, Jams & Preserves, Seasonal RecipesTags: , , , ,

4 comments

  1. I adore lemon curd. I haven’t made it for a few years, only because I can’t stop eating it. But I suppose I could give some away 😉 What a great idea to try it with Meyer lemons. My boss has Meyer lemon trees and she would be so happy if I took a pile of her lemons. Thanks for the recipe!

  2. This is absolutely one of my favorites. I can get Meyer lemons for a few weeks a year at my market. I love lemon curd, so the next time I can get these lemons, I will definitely make your curd recipe.

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