As our fruit trees start sharing more of their gifts and with every season of bountiful harvests from the garden and markets, I want to steal a bit of the season and extend it through homemade goodness like curds, preserves, jams, jellies, butters, and marmalades…goodies in a jar(s)! It’s something I really never considered or was interested in, even a few years ago. What has encouraged that interest is the gradual modifications we’ve made in a more edible garden these last years.
With the weather being unseasonably warm/hot for this time of year, I fear that the rest of the Meyer Lemons on the tree need to be picked and or discarded already before they shrivel up and are beyond usefulness. I’ve extended the season well long enough. I tried a different recipe and a great method for a foolproof, light and lemony Meyer Lemon Curd…
I‘ve featured a version of Meyer Lemon Curd on TC back in 2012. It was a good recipe with no issues. Recently, I came across a version from Elinor Klivans from Fine Cooking for a “Foolproof Method” of making curd. Foolproof – definitely something worth checking out!
It’s a good and easy method that you’ll appreciate if you’ve made curds in the past and went through the process of straining the cooked curd to filter out the egg that sometimes gets cooked in the process. This method is fantastic in that, the scenario of the possibility of cooked egg bits while cooking the curd is avoided here. As Elinor Klivans explains, when making curds using whole eggs and egg yolks, the egg whites cook at a lower temperature than the yolks. This makes the whites prone to coagulation, which are unsightly in the curd and ruins the otherwise creamy texture we enjoy about curds.
This method creams the butter and sugar until light and fluffy (like when making a cake), then slowly beating in the egg and then the timing of adding the acid…the lemon juice. Result: Creamy and smooth curd!
- As your start to cook the curd, it will appear to curdle. It will start to smooth out as the butter begins to melt.
- I’ve upped the amount of zest since we’re using Meyer Lemons here. It had a fantastic lemony flavor, and would even consider adding more.
- Take care NOT to allow the mixture to boil.
- FLAVOR VARIATION – as suggested by Fine Cooking: Make a Lime curd by substituting the lemon for limes!
Makes about 16 ounces
- 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
- 1 cup sugar
- 2 large eggs
- 2 large egg yolks
- 2/3 to 1 cup fresh Meyer lemon juice
- 2 heaping teaspoons grated Meyer lemon zest
- In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for a 1 minute. Mix in the Meyer lemon juice.
- In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. It will appear curdled, but will smooth out as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about another 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
- Remove the curd from the heat; stir in the Meyer lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
- Stored in an airtight container, the fresh Meyer lemon curd will keep in the refrigerator for about a week and in the freezer for 2 months! © Images & content: Cristina A-Moore for TeenieCakes.com.