lemon curd recipe
Did you know that (technically) there is no such thing as a Meyer lemon? Well, at least not as we know them. Officially, they havenโt existed for about fifty years, since a virus attacked the Meyer lemon trees and they were banned in the United States.
In 1975, an Improved Meyer Lemon was introduced, whose plants were virus-free, and people began planting them in backyards in America.
Some think that Meyer lemons are a hybrid between oranges and lemons. But Iโve been told by my produce guru that no one is in agreement as to what they are, exactly.
Because they are relatively fragile, these delicate citrus fruits donโt ship well. You used to have to know someone with a tree, as they werenโt found commercially. But now stores like Trader Joeโs in the states carry them from time to time, and another friend said she even found some at Costco.
A few years ago, a friend brought me a few Meyer lemons and I thought about making a small batch of sorbet or ice cream, but then realized that since there wouldnโt be all that much juice from my bright yellow beauties, I wanted to extend it as much as possible. So I made lemon curd.
If youโve never made or tasted, lemon curd, youโre in for a treat! In spite of its slightly off-putting name, itโs made like a custard, but easier as you can cook it directly on the stovetop, without tempering the eggs.
And in just a few minutes, right before your eyes, the mixture will magically thicken into silky, rich lemon curd.
(We recently got a Meyer Lemon tree, so am going to try growing them in our backyard. Wish me luck!)
Lemon Curd
- 1/2 cup (125ml) freshly-squeezed lemon juice
- 1/3 cup (65g) sugar, or 1/2 cup (100g) if using regular (such as Eureka) lemons
- 2 large egg yolks
- 2 large eggs
- pinch of salt
- 6 tablespoons (85g) unsalted butter, cubed
- Place a mesh strainer over a bowl, and set aside.
- In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
- Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
- Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. Itโs done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
- Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.
Notes
Related Links and Recipes
Improved Meyer Lemons (University of California)
Orthoโs Citrus Guide (Amazon)
Citrus by Lance Walheim (Amazon)
Improved Meyer Lemons (Available online, from Melissaโs)