I have only ever read about these elusive Meyer lemons from baking blogs for the past few months. And surprise, surprise, when I was walking down the supermarket isle last weekend, I saw a bunch of these Meyer lemons. What are the chances? Despite costing 2 to 3 times that of the normal lemons, I just thought I needed to get some, just to see what the big deal is about.
And I have to say, it has a rather interesting taste. Sweeter than the usual lemons, less sharp, and, has this interesting fragrant. It is a pity I did not have any immediate plans for the lemon zest. It seemed such a waste to throw it all away. Anyway, I thought I’d cook up a batch of lemon curd for future use.
Makes a little over 600 g of curd
187 ml Meyer lemon juice
165 g butter, room temperature and cut into ½-inch cubes
4 egg yolks
187 g sugar
1) In a heavy saucepan, bring the lemon juice and butter to a boil.
2) Meanwhile, whisk together the eggs, yolks, and sugar until the mixture has lightened in color.
3) Once the lemon juice mixture boils slowly add a little of it into the egg mixture to temper the eggs. Once you’ve combined the two mixtures, pour it back into the saucepan and cook to 175ºF (82ºC), or until it coats the back of a spoon, stirring constantly.
4) Once the mixture has come to temperature, remove from the heat and cool completely, stirring occasionally.
5) Refrigerate until chilled.
This is one gigantic jar of lemon curd, that is going to last me a while. Just one point to note – make sure all the steam has evaporated before putting the lemon curd into the refrigerator. This will prevent the mixture from becoming watery and help it to set up well.