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
Ingredients:
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.
I’ve always wondered how to make “curd”, and your instructions have spurred me to try it. I have two huge (although not Meyer) lemons in the refrigerator, and plenty of eggs and butter – so now I am totally committed – and out of excuses! ;->
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Thank you Judie, I’m glad to hear! Homemade lemon curd is so tasty, and has so many uses. I usually make it when I make meringue, and have leftover egg yolks. Win-win! 🙂
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I LOVE lemon curd ( https://lacasettadelmerlo.wordpress.com/2019/04/03/lemon-curd-a-delicious-british-icon/) and I will surely try your Cardamom Friands: thank you! Greetings from Italy, Elena
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Thank you Elena, I’m glad you liked the recipe. I saw and liked yours as well. I hope you’ll enjoy the Friands as well. Best regards from NY! 🙂
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Looks fabulous. 🍃🍋
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Thank you Gail! It’s a great seasonal treat. 🙂
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Yum!
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Thank you Angela! 🙂
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Looks so yummy and makes my mouth water! 🙂
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Thank you Megala, I’m glad to hear! 🙂
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I add it to Greek yogurt flavored with Limoncello and served with fresh fruit. I buy lemon curd – maybe next time I will make my own. I can see why it’s a favorite… 🙂
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Thank you Judi. Love the idea of mixing lemon curd with yogurt and Limoncello. Making it at home allows for adjusting texture and flavors according to one’s taste. I hope you’ll enjoy it too. 🙂
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I love lemon curd and I can just imagine how much tastier it would be made with Meyer lemons.
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Thank you Karen, I’m glad you liked the idea. The version with Meyer lemons turned out so tasty and aromatic. It’s a shame the season is almost over. Well, something to look forward to for next year. 🙂
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This sounds absolutely delicious and pretty easy, Ronit, but do you think I can use Smart Balance or Kosher for Passover margarine instead of butter?
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Thank you Dolly, I’m glad you liked the recipe. I never tried but I guess you can use these substitutes, taking in consideration that both flavor and texture will be quite different. Hope it will still work for you. Good luck! 🙂
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Thank you for responding, dear Ronit. I hope you are having a nice Pesach!
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For me it’s mostly working, but it’s part of the trade… 🙂
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Of course!
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I’ve never made curd before. But I know I won’t buy it ever again, because the one time I did it was awful! So thanks for this recipe!
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Thank you Mimi, I’m glad you liked the recipe. No doubt homemade is always better! 🙂
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Ronit, a wonderfully flavorful looking curd. We don’t see Meyers lemons over this way, but I’m thinking of using one regular lemon and a tangerine of a similar size. Do you think that will work?
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Thank you Ron, I’m glad you liked the recipe. I think using a combination of lemon and tangerine is a brilliant idea! I will definitely try it myself once the season is over. 🙂
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This looks so good! wonderful share .
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Thank you Nisha, I’m glad you liked the recipe. It was very tasty. 🙂
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I love the smell and taste of Meyer lemons and have such a weakness for lemon curd! Yours looks absolutely delicious and the color is gorgeous!
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Thank you Sandhya, I’m glad you liked the recipe. The curd turned out delicious. Meyer lemons are indeed so great. A shame the season is almost over.. 🙂
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This looks so delicious! I like the idea of extracting the oils from the zest to add deeper flavor! Yummy! Meyers lemons are so wonderful, I love them!
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Thank you Sandra, I’m glad you liked the recipe. Meyer lemons are indeed so wonderful. It’s a shame the season is almost over! 🙂
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Oh yes please!! I love love love lemon curd!! I haven’t tried it with Meyer Lemons yet but I think there might still be time. I’m now obsessed with the idea. Gee, thanks for that, lol!
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Thank you Mollie, I’m glad you liked the recipe. I hope you can still get Meyer lemons and enjoy this tasty curd. It turned out so delicious and aromatic, definitely worth the obsession! 🙂
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