Lemon curd is one of my favorite fruit spreads. It is wonderful when served with pastries, pancakes, cakes or cookies (check HERE for pairing with Cardamom Friands). I also use it often, as a filling for tarts or cakes, or to prepare a quick mousse, by mixing it with whipped cream.
This time, as I’ve found some nice Meyer lemons at the store, I’ve decided to make the curd with them, instead of regular lemons. Meyer lemons, which are sweeter and even more aromatic than common lemons, have originated in China, and are a cross between citron and mandarin fruits. Their season is shorter and is about to end soon, so that was another good reason to experiment with them.
The curd turned out as aromatic as expected, with subtle acidity, which allowed it to pair nicely with fresh fruits, on top of all of the above mentioned uses. Try it and enjoy.
Makes: 1 cup
Prep time: 20 minutes
Cooking time: 10 minutes
2 Meyer lemons
4 L egg yolks, at room temperature
1 cup sugar
1 stick (115 grams) butter, soft
1. Zest the Meyer lemons and place in a small bowl. Juice the lemons (you should end up with 1/3 cup juice) and add to the bowl. Let sit for 10 minutes at room temperature, then strain through a fine sieve, pressing the zest with a spoon, to extract as much aromatic oil as possible.
2. Fill a large bowl with ice water and set aside. Fill a medium size pot halfway with water, bring to a boil and lower the heat to medium.
3. In a medium size heatproof bowl (that can sit comfortably on top of the pot), mix the egg yolks, sugar and strained juice. Place over the pot and whisk for 2-3 minutes, until the sugar dissolves and the mixture warms up. Add the butter, a bit at a time, and whisk until it melts and the mixture is warm and glossy.
4. Place the bowl in the one with the ice water. Whisk occasionally, until the curd cools down and thickens. The curd can keep, in a sealed jar in the fridge, for about 2 weeks.