I’ve never done a thing with Meyer lemons before–that is, until this last weekend when I whipped up this beautiful lemon curd.
Yes, I realize that the word “curd” can be a bit of a turn-off, but trust me, it is extremely tasty!
Lemon curd is like a cold spread, thick and almost pudding-like in texture. It is great on biscuits, bread, scones, and we even had some on waffles. (Pretty much anything bread-like.)
If you are asking yourself “What in the world is a Meyer Lemon?,” then I can tell you what it actually is. A Meyer Lemon (as opposed to an ordinary one) is a lemon that has been crossed with a mandarin orange.
I have an extreme love for anything lemony, and I enjoy having good lemon curd once in a while. It makes me feel fancier than I really am
Though it sounds fancy, it really just takes some basic cooking skills to make. Oh, and you can use this with just regular old lemons too. Here’s the recipe I followed:
1 cup granulated sugar
Lemon zest from 2 lemons
3/4 cup lemon juice
4 whole eggs
2 egg yolks
1/4 tsp salt
1/4 cup butter, cut in pieces
In a heavy saucepan, combine sugar and lemon zest. With your hands, crumble these together until sugar is nice and fragrant. (It smells SO good!!) Add in juice, eggs, yolks, salt, and butter and whisk well. Cook over medium-low heat for at least 5-6 minutes. It will eventually turn nice and thick and will coat the back of a spoon. When it gets to that point, pull off the burner. Strain the curd and then chill for at least 1-2 hours before serving. This will keep in the fridge for about a week.
PS-Since I wanted to maximize the use of these lemons, later on that same day I used the halves that had been squeezed already to bake around a roasted whole chicken. It was yummy!