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Meyer Lemon Curd

Posted By Nicole On February 23, 2012 @ 3:32 pm In Dessert Sauces,Recipes | 7 Comments

Meyer Lemon Curd
Meyer lemons are a hybrid citrus fruit that are a cross between mandarin oranges and lemons. Meyer lemons have a bright lemon flavor, but are much less acidic than a regular lemon. This makes them seem a little sweeter, and their slightly milder flavor allows honey and floral notes to really come through in the juice. Meyer lemons can be used in recipes that call for regular lemons, and I put some to work in a batch of homemade Meyer Lemon Curd recently.

This curd is made just like your average lemon curd recipe – with eggs, lemon juice, sugar and butter – so it has a smooth, silky texture and a lot of flavor. Thanks to the Meyer lemons, it has a slightly sweeter and more complex flavor than some other lemon curds, although it still has plenty of zesty lemon flavor. It is delicious on its own, and makes a great accompaniment for vanilla scones or ice cream.

The butter stirred into this lemon curd and other fruit curds to finish them after cooking serves to make them even smoother and creamier than before. The butter also helps to thicken the curd up a little bit more. That said, I often make a Low Fat Lemon Curd that uses no butter at all, and you can actually omit the butter in this recipe if you are looking for a slightly lighter lemon indulgence.

Meyer Lemon Curd
2/3 cup strained, fresh Meyer lemon juice
10 tbsp sugar
2 large eggs, room temperature
4 tbsp butter, cold and cut into 4 pieces

In a small sauce pan, over medium heat, dissolve the sugar the Meyer lemon juice. Bring to a simmer.
Lightly beat eggs in a medium bowl. Whisking constantly, stream the lemon syrup very slowly into the the eggs until all of the syrup has been added.
Return mixture to pan and cook over medium-low heat, stirring constantly, until curd just starts to bubble at the edges. Remove from heat and stir in the butter 1 tbsp at a time until all the butter has been incorporated and melted into the curd.
Transfer curd to a small bowl and cover with plastic wrap, pressing it down onto the surface of the curd.
Refrigerate until ready to use.

Makes about 1 1/3 cups.

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