I've been reading all about meyer lemons on some of the foodie blogs I read and of course, they've always been highlighted by Martha Stewart. They are not readily available here so when I saw bags of them at my local Safeway a couple of weeks ago, I bought two bags. Meyer lemons are a cross between lemons and mandarin oranges and our family loves tart citrus so I knew these would be a hit over here.
On Sunday I made some Meyer Lemon Curd. I have imagined having this on scones or inbetween layers of lemon cake with some raspberries. Dreamy.
I searched online for some recipes and pinned a few that looked good. I ended up using the last one I found, from a favourite blog called A Pastry Affair. I made a couple of process changes based on what I learned about reading up on curd making and used berry sugar instead of regular white sugar. I'm assuming I'll be able to use the same recipe for a simple lemon or orange curd as well.
Meyer Lemon Curd
based on recipe found here
makes about 1.5 cups
1/2 cup white berry sugar
zest of two meyer lemons
Place sugar and zest in the top of a double boiler. Bring water to a simmer. Mix zest and sugar together with fingers to release oils.
Add:
1/2 cup meyer lemon juice (about 4 lemons)
2 large eggs
Whisk together over simmering water until thickened. Using an instant read thermometer, heat and thicken until mixture reaches 160 F.
Strain mixture through a fine sieve using whisk to push mixture through if necessary. Let cool in a bowl for a few minutes.
Add:
4 Tablespoons softened unsalted butter, cut into 1-inch cubes.
Whisk together until fully incorporated and creamy. Chill in refrigerator for about an hour before serving. Will keep for up to 2 weeks in fridge in a airtight container.
Colin thought it was delish and ate it by the spoonful. Very tart and sweet at the same time. I'm wondering how long it will last in the fridge before I need to make another batch?!
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