The Meyer Lemon season is coming to a screeching end. Traditionally, the season lasts from December through April, although I expect that will depend on a number of environmental factors. We enjoyed the abundance of our tree this season and hopefully with some TLC on our part, our happy tree will bear fruit for us again at the end of the year.
So with our last fruits from our garden fruit tree, I’m sharing some last minute Meyer Lemon recipes. I’ve been tweaking this curd. Meyers aren’t quite as tart as other commercial varieties, so I wanted to make sure that there was both that undeniable Meyer sweetness, but still some “tanginess” to this curd as well. Used a combination of two varieties of lemons, mostly Meyers and one store-bought (I think the other variety is a Eureka).
I’m really happy with the results. Tomorrow’s post will feature a dessert using this Meyer Lemon Curd. This sweet N tangy curd will be the star of the dessert’s show!
- Prepare up to a day ahead to allow time for the curd to chill and further thicken.
- You can substitute the traditional/commercial type lemon for a Meyers. The additional other variety was used in this recipe to add some tanginess to the curd.
- Be sure to pick lemons that feel juicy.
- After zesting, but before cutting the lemons to juice, place the lemon under the palm of your hand and firmly rub it on your kitchen counter to assist in breaking it down for juicing.
- When adding the melted butter, take care that the butter is NOT hot when added to the mixture. You don’t want to introduce hot butter to the mixture and have it start cooking the eggs.
- Serve alongside a pound cake, a dollop on a dessert or spread on your favorite morning or tea bread.
- Note: All the lemons I used were really juicy so my curd batches enjoyed a lot of juice. Try to pick lemons with a lot of juice if you can. Add a lemon or two if your lemons don’t yield a lot of liquid.
- Your yield may vary depending on the amount of juice you squeeze from those lemons.
Makes about 18 ounces
3 medium-to-large size Meyer Lemons, zested, juiced and strained
1 medium-sized Lemon (any tart commercial variety, like Eureka), zested, juiced and strained
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, melted (but not hot)
In a food processor, add lemon zest and sugar. Pulse until well combined. Add lemon juices and eggs and pulse process until smooth. Add the melted butter in 2-3 batches to the mixture, pulse processing.
Transfer the mixture to the top of a prepared double boiler and cook over simmering water for about 10-15 minutes, gently stirring with a wooden spoon. Continue simmering and stirring until the mixture has thickened and the sugar is completely dissolved.
Let the mixture completely cool. If using within a day, transfer mixture to a bowl and cover tightly with plastic wrap and refrigerate. If not using within the day, transfer mixture to a canning jar with lid OR container with a tight lid and refrigerate.
Meyer Lemon curd will keep in a sealed container or jar for up to 3 weeks in the refrigerator.
Enjoy! Tomorrow’s treats will be tasty with this curd.