Meyer Lemon-palooza continues…As you all most likely know by now, after many months of searching, I finally came across some Meyer Lemons and bought a whole slew of them! I made Meyer Lemon Pudding Cakes and Meyer Lemon Cream Mini Tarts. Both were stunning if I say so myself. And I still had some gorgeous Meyer Lemons left. (told you it was a really big bag…) So I went ahead and made up a batch of good old Meyer Lemon Curd.
I found the recipe on Craving Chronicles and it really did live up to its name. It was very quick and easy and delicious to boot! It made about 1 1/2 cups of a delightfully sweet yet tart spread. Veritable sunshine in a jar I tell you!
Delicious smeared on scones, added to your morning oatmeal or yogurt, or simply eaten by the spoonful! I must admit, when I made up this curd, I did have another dessert in mind that uses Lemon Curd as one of its ingredients. I mention that just as a teaser, because I’ll be posting about that fabulous creation next time. Check back soon! In the meantime, get your jars of Meyer Lemon Curd ready to go!
Quick & Easy Meyer Lemon Curd
recipe from: Craving Chronicles
yield: about 1 1/2 cups
- 1/2 cup granulated sugar
- zest of 2 Meyer lemons
- 1/2 cup Meyer lemon juice (about 3-4 large lemons)
- 2 large eggs
- 4 tablespoons unsalted butter, cut into tablespoon-sized pieces
Add all ingredients except butter to a saucepan over Low heat. Whisk to combine. Add butter. Continue whisking gently but constantly, heating slowly, until curd thickens and reaches 160°F on an instant read thermometer. Remove from heat.
For the smoothest curd, pour through a fine mesh strainer. Transfer to a storage container. Cover and refrigerate overnight before use. Curd keeps up to 1 week in the fridge.