I never have much trouble deciding what to make with my citrus fruit, curd is pretty much always on the top of the list. It’s so versatile – you can use it to fill or top cupcakes, make ice cream, spread on toast or muffins, or just eat it with a spoon. My only minor complaint about curd recipes is that they generally call for only egg yolks, which means leftover egg whites I need to try and find a use for. Given how much ice cream I make, there’s always an abundance of egg whites in my freezer, and I try to avoid adding to the problem when I can. That’s why I am such a big fan of this recipe – it uses whole eggs, and only 2 of them! As a result, the curd is a bit less vibrant in color than others I’ve made, but no less delicious. This was my first time making Meyer lemon curd, but it certainly won’t be my last; the Meyers really are special! That said, if you can’t find Meyers, you could definitely use regular lemons to make this recipe, though you will probably want to increase the amount of sugar since Meyers are sweeter than your typical lemon.
By Tracey
Meyer Lemon Curd
adapted slightly from Gourmet
(Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.)
Ingredients:
- 1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
Directions:
In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.
Makes about 1 1/2 cups.
