Meyer Lemon Curd - Buttered Side Up

Meyer Lemon Curd










Lemon Curd | Buttered Side Up
For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right – I made this delicious lemon curd for a bridal shower that I attended one day before I went into labor.


Meyer Lemons
Ah yes. Now I remember how delicious it was spread on fresh scones; how surprisingly easy it was to prepare; and how pretty it looked in a Weck jelly jar.


Meyer Lemons
If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.


Meyer Lemon Curd | from Williams-Sanoma | makes 2 cups | PRINTABLE PAGE
Ingredients:
  • 8 egg yolks
  • 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
  • 1/2 cup Meyer lemon juice
  • grated zest of 2 Meyer lemons
  • 12 tablespoons butter, cut into pieces
Directions:
1) Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.
2) Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.
3) Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!



Lemon Curd | Buttered Side Up


Note: some links are affiliate. All opinions are my own.

7 comments

  1. Ah, it looks like sunshine in a jar. I love lemon curd - you've got me craving it!

    ReplyDelete
    Replies
    1. Yes, now I want to make a batch to spread on scones...

      Delete
  2. What a lovely thing to do. I am thinking of doing a perfect souvenir for my husband's mother, so I think I found the answer. I am sure she will love it too. She loves lemon. I just need to study and learn the perfect directions of doing it. Wish me luck =)

    ReplyDelete
  3. Do they have to be Meyer lemons?

    ReplyDelete
    Replies
    1. No, but Meyer lemons are sweeter than regular lemons, so I would increase the sugar by a tablespoon or two unless you're going for that punchy, tart flavor. :)

      Delete
    2. Thanks so much for your quick response and this recipe! I live in a small town and I just couldn't find Meyer lemons. I used regular lemons and added just 1T of sugar. It was extremely tart by itself, but I made it to layer in your lemon cake, and it was delicious there, everything balanced so nicely. We don't have a fine mesh strainer so I googled why it was necessary, which brought up you explaining it on PW food and friends, and also this site http://www.finecooking.com/recipes/lemon_curd.aspx . I used your ingredients, and followed their directions to cream everything together and then heat, and it was really very painless, though I kept the pot on low, because when I put it up to medium, it started to bubble right away.

      Delete
    3. Thank you for letting us know what worked for you! I'll have to check out that tutorial on Fine Cooking.

      Delete

Back to Top