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Thursday
Dec162010

MEYER LEMON CURD.



I would say the average person thinks lemons/citrus are summer fruits. They are crisp and tangy, add a lot of flavor without a lot of heaviness, which is typically a warmer weather preference. Lemonade, lemon bars, seems fourth or july-ish no? But now, when meyer lemons are in season, they are what take over my fruit basket. I may have been a bit greedy and bought 12 at the market last visit. Apparently I don't use lemon as much as I thought I did, because I still have too many. There is this fine line of having too much of a good thing, and in this case, it has caused me to experiment a bit. Alas, a simple lemon curd to use up some of that sweet citrus.

Of course, this time of year, it would make a wonderful and different gift. It keeps in the fridge about one week. You can re-use mustard jars or buy small mason jars at your local craft store. I used David's recipe, because the man knows sweet things. He mentioned that it would be good folded into fresh whipped cream. I plan on putting it on toast myself, and giving a small jar as a hostess gift.

MEYER LEMON CURD // Makes 1ish Cups
Recipe from David Lebovitz
The sweet to tang ratio is perfect, I wouldn't change it. He notes that if you can't find meyer lemons, you can use normal lemons, and use a bit more sugar.

1/2 Cup Fresh Meyer Lemon Juice
1/3 Cup Natural Cane Sugar
2 Eggs
2 Egg Yolks
6 Tbsp. Organic Butter
pinch of Salt

1. Place a mesh strainer over a bowl, and set aside.
2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
4. Increase the heat a VERY LITTLE bit and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk. For me, this took about ten minutes in a 12'' pan.
5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator.

Reader Comments (43)

i made lemon curd for the first time this summer and LOVED it...so easy too!

December 16, 2010 | Unregistered CommenterHeather (Heather's Dish)

mmmmm.... lemony goodness. I drew my boyfriend's dad for stocking secret-santas this year and have been stumped as to what to include. He loves all things citrus so this will be a perfect addition.

December 16, 2010 | Unregistered Commenterkate

Mmm, looks perfect. I like lemon in the winter. It is a nice fresh break from all the heaviness of this time of year, especially desserts.

December 16, 2010 | Unregistered CommenterMelissa

i wish i liked lemon more..... this looks beautiful! maybe this recipe will reform me?

December 16, 2010 | Unregistered Commenterjordan

You're so right--most people think citrus is in season in the summer. Not so! I've got fat oranges ripening on my tree and lemons turning from green to yellow! Oh, California :)

December 16, 2010 | Unregistered CommenterDessertForTwo

it is for this reason only that i want a lemon tree - nonstop curd :). is that weird??!!

December 16, 2010 | Unregistered Commenterheather @ chiknpastry

ps. i made-up a version of lemon florentines tonight because i was inspired by this post..... turns out i actually like lemon....a little too much!

December 17, 2010 | Unregistered Commenterjordan

I love Meyer lemon curd! One of my favorite ways to use it is spread on warm blueberry muffins.

December 17, 2010 | Unregistered CommenterNicole

mmmm... we love lemon curd on our cinnamon waffles!

December 17, 2010 | Unregistered CommenterDavid

What a great gift idea! I LOVE lemons and they are in season during winter so it's the perfect time to get them cheap!

December 17, 2010 | Unregistered CommenterDiana @ frontyardfoodie

What soothing pictures.Even though I do not like lemons in desserts , but I feel like making this curd..with oranges maybe!

December 17, 2010 | Unregistered CommenterTanvi@SinfullySpicy

we have a meyer lemon tree... next time hit me up for lemons! i've been making my own Sprite with the lemons, sparkling lime water and stevia and it's ADDICTING. now i have another way to use the lemons up! yay :)

December 17, 2010 | Unregistered Commentercourtney

Pretty. I love Meyer lemons and just might have to give this a try.

December 17, 2010 | Unregistered CommenterDenise | Chez Danisse

Glad you enjoyed the recipe-and I am jealous not just of your great photos (especially the yolks) but that you have Meyer lemons! Glad you're putting them to such good use..

December 17, 2010 | Unregistered CommenterDavid

Lemon curd is one delicacy I have yet to make. Great recipe!

Nisrine

December 18, 2010 | Unregistered CommenterDinners & Dreams

Great looking curd. Can't really go wrong with Lemon.

December 18, 2010 | Unregistered CommenterTender B.

Meyer lemons on my counter as we speak...and now, a plan!

December 18, 2010 | Unregistered CommenterThe Fromagette

We are ferocious lovers of lemon curd, around here. I've a batch to make this next week, for my mom's birthday.

Have a very merry "first" Christmas, you two fine people. That opening lemon shot is exquisite.

December 18, 2010 | Unregistered Commentermolly

I love Meyer Lemons. Their thin skin and sweet juice are great. My tree has some on their way! Can't wait to try this! :)

December 19, 2010 | Unregistered CommenterYumi @ Natsukashii

I have to say, after years of buying them and trying to like them, I am kind of on the fence about Meyer lemons. They have a bit of funky flavor to them. But I have only ever used them in savory cooking, not sweet, and I know you have fabulous taste buds, so I'm willing to give this a try. :)

December 19, 2010 | Unregistered CommenterDana

There's absolutely nothing like homemade lemon curd. I love the stuff as cake filling, or simply on toast. Yum!

December 20, 2010 | Unregistered CommenterLimeCake

Perhaps because I grew up in California, I've always associated citrus with winter. We had the loveliest orange tree that reliably produced right on time for Christmas.

Tucking this recipe away for a cold January morning. Seems like a perfect Sunday treat.

December 20, 2010 | Unregistered CommenterKimberley

oh yum! what a lovely gift idea. mmmm.

December 21, 2010 | Unregistered Commenteramanda@seegirlcook

Update - I made this yesterday, a triple batch, to fill jars to go along with Christmas gifts. Thankfully, there was enough left over for us to enjoy a bit too :) We had a bit for desert over vanilla frozen yogurt with fresh blueberries, a combination I would highly recommend! I couldn't locate meyer lemons so I used regular ones and added about 25% more sugar which was just right, not to tart, not too sweet. Not having a mesh strainer, I filtered the lemon juice using a basic colander before adding the other ingredients to make sure it was smooth - this helped a ton to make sure it was clump-free and uniform. Also, I found that once it became the consistency of hollandaise sauce, it was good to go. The curd turned out fantastic, thank you for such a wonderful recipe. Without a doubt, I will be making this again.

December 21, 2010 | Unregistered Commenterkate

I love seeing something besides pumpkin recipes these days. I know several lemon curd lovers (they eat it on scones) that will appreciate this recipe.

December 21, 2010 | Unregistered CommenterKristi Rimkus

Sounds divine, I don't think I have enough citrus in my life... and Beautiful photographs as always ;)

December 21, 2010 | Unregistered CommenterAlexa @ Sohdalex

I am trying to make home cooked gifts for my family this year for the Holidays and I think this sounds delighful. I will be trying this out for sure.

December 22, 2010 | Unregistered CommenterCarlee

Made this on Christmas Adam (the day before Christmas Eve!) and we ate it for breakfast on macadamia nut waffles Christmas Day. Thank you for posting! (Would post a photo for you, but don't seem to be able to here. Couldn't compare to Hugh's anyway!)

December 27, 2010 | Unregistered CommenterJulia

such a delicacy!!! would make great tartelettes...maybe with candied Mayer lemon peel to top?

January 3, 2011 | Unregistered CommenterAmelia from Z Tasty Life

Delicious. I would love to try it.

January 4, 2011 | Unregistered CommenterGozde

I Prepared it as per the recipe, it turned out very tasty, my guest too liked it, i used Regular lemons. Good Change.

January 5, 2011 | Unregistered CommenterFaiz Sange

I can't get enough of meyer lemons recently...I've been making this Shaker Lemon pie that's essentially just lemon slices, sugar, and eggs. Lemon curd: next project. Happy, happy New Year!

January 6, 2011 | Unregistered CommenterMegan Gordon

I just tried the recipe for lemon curd. May I just say WOW. How good is this?

January 10, 2011 | Unregistered CommenterLisa

I made this recipe last night and it tasted just like the metal whisk I used the entire time. I wish I would have known better than to use metal objects to make it but unfortunately I'm not the most scientific in the kitchen as I should be. I'm retrying in a bowl as a double boiler and using a wooden spoon this time. Hopefully that helps because I'm craving some lemon curd ASAP! Thanks for sharing the recipe.

January 22, 2011 | Unregistered CommenterMeagan

I have been making lemon curd for years and years, but never quite like this... the recipe I use involves a double boiler, and I always assumed that without it the egg would "scramble" if it got too hot... is that why you strain it afterwards? i'm intrigued, and will definitely try it since I dont currently own a double boiler and havent made lemon curd in ages. Thanks! and awesome photography!

January 25, 2011 | Unregistered CommenterKerry

[...] See our Lemon Curd recipe here [...]

[...] me to a warm, sunny summer’s day, Sprouted Kitchen has a glorious post and recipe for Meyer Lemon Curd. Spread on Terra Breads’ pecan and fruit toast? Don’t mind if I do! Yet another reason [...]

February 8, 2011 | Unregistered CommenterTart & Tangy… Not Me

[...] recipe I used is by David Lebovitz (found through Sprouted Kitchen) with a little advice from Alice Waters thrown in (she recommends using the zest and so do I).  I [...]

March 19, 2011 | Unregistered CommenterMeyer Lemon Curd |

[...] you must know I secretly wish this entry was a recipe for some timely and springy lemon curd, joined by serene pictures of  freshly sliced meyer lemons, just picked up from The market. And [...]

April 26, 2011 | Unregistered CommenterI’m still here. —

[...] Mayer lemon curd from Sprouted Kitchen [...]

these looks wonderful! i just love lemon curd it's such a magical dessert.

November 19, 2011 | Unregistered Commentercelia

beautiful site. beautiful food. beautiful photos.

May 2, 2012 | Unregistered Commentertina stamatakis

This is my first time visiting your site; I had heard such wonderful things and now I see why. Gorgeous photos! I appreciate that this makes a manageable amount of curd, rather than cups of it. I'm happy to have found a new recipe for one of my favorite breakfast toppings.

February 2, 2013 | Unregistered Commenterkelly @ kellybakes

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