If I had to rank my flavor preferences, I would say that citrus-based desserts are generally near the bottom of the list. I’d rather eat chocolate or berries before, say, lemon meringue pie. Generally, I don’t like lemon-flavored sweets because they are either too tart or remind me of dish soap. But Meyer lemons are an entirely different story.
Meyer lemons are a cross between regular lemons and mandarin oranges. They have a thinner skin, are not as tart, and have a wonderful tangerine-y fragrance to them. They have a very short growing season (which is happening right now) and are usually rather expensive. So, when I saw them for sale in Whole Foods for $1.99/lb, my locavore guilt and hoarding tendencies combined head-on with the rush of impulse shopping, and I walked out of the store with four lbs of lemons.
So, what to do with all these lemons? Some Googling got me this list of 100 Things to Do with Meyer Lemons (it was like they wrote this article for me). I’ll admit, some of the suggestions are a bit of a stretch (for instance, “35. Throw a Meyer lemon for your dog to catch and play with”), but most are pretty mouth-watering. This post is all about number 14, Meyer lemon curd.
Lemon curd is surprisingly easy to make and calls for ingredients that you probably already have on hand. If you’re ambitious, you could can it, but that’s a bit out of the scope of a weeknight project. It also freezes well, thank goodness, because I made four cups of it. This stuff is fantastic over fresh fruit, skyr, yogurt, cheese, cake, bread… Honestly, Meyer lemon curd would make an old rubber tire taste good. I could drink it straight out of the tupperware. It’s that delicious.
Meyer lemon curd
Adapted from Gourmet
- 2 large or 3 medium Meyer lemons
- 1/2 cup sugar
- 2 large eggs
- 1 stick unsalted butter, cut into 4 pieces
1. Zest and juice the lemons (you should have about 1/2 a cup of juice).
2. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5-10 minutes.
3. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Curd keeps about 1 week in the fridge.