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Meyer Lemon Curd

 Welcome back! 

Today, we have a delicious spread: lemon curd! This lemon curd is made out of a unique variety of lemons known as the Meyer Lemon, which actually comes from China as a sort of hybrid citrus - it's not a pure lemon! This makes the fruit quite distinct from the typical lemons you see: they're larger and less sour while still retaining the taste of a lemon. It makes for a really great lemon curd, and the lemons themselves are great for many other things!

Meyer Lemon Curd

Makes about 12 ounces

Ingredients:

  • 2 eggs
  • 2 egg yolks
  • 1/2 cup Meyer lemon juice
  • 1 teaspoon Meyer lemon zest
  • 1/3 cup sugar
  • Pinch of salt
  • 6 tablespoons butter, cut into small cubes

Directions:

  1. In a bowl, crack the eggs and egg yolks in and whisk.
  2. Rub the zest and sugar together to let the flavor come out.
  3. Mix in the lemon juice, zest, sugar, and salt. Make sure that the mixture is very smooth and even.
  4. Put a pot of water on the stove to boil. Once boiling, turn the heat down to low and put the bowl over the water, but not touching.
  5. Whisk the contents of the bowl until thick for about 8-10 minutes.
  6. Take the bowl off of the stove and add the cubes of butter one at a time, incorporating it into the mixture as you go.
  7. If you want, you can run the lemon through a sieve to get rid of any zest or solids. If you mixed the curd really well in step 3, there shouldn't be any egg solids, so you can keep the zest and its flavor in.
There's so many things you can make with this. We decided to use some to make a cheesecake topped with lemon curd - the combination of the creamy cheesecake and the tart citrus flavor was absolutely delicious!  But you could go simple and just spread some on a piece of toast or in some yogurt; it's another great way to enjoy this recipe!

-Chefpo
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