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.
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.
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.
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.
4 Tablespoons softened unsalted butter, cut into 1-inch cubes.