As I told you guys before, I love lemon and I will take any opportunity to inject a little citrus flavor into my cooking. This recipe is no exception.
It all got started because of a bag of Meyer lemons I found on the discount rack at my local grocery store. Joe and I often peruse the discounted produce for inspiration and time time we hit the jackpot: 5 Meyer lemons for a dollar. And there was absolutely nothing wrong with them. I’m still baffled they were discounted in the first place.
They sat languishing in my fridge for a week until the mood struck to make something with them, and I knew I had to make something that would bottle up their flavor for a while, so lemon curd was the obvious answer. I use Ina Garten’s method here for making lemon curd, which is nearly foolproof. So if you’ve attempted to make it before and ended up with sweet scrambled eggs, something I’ve done in the past, I really think you should give it another try.
And after you’ve made a batch of this lemon curd, be on the lookout tomorrow for a creamy way you can use some of it up!
Meyer Lemon Curd (Makes approx. 3 cups)
Zest from 4 Meyer lemons
1 1/2 cups sugar
1 stick (4 ounces) unsalted butter, at room temperature
5 large eggs, at room temperature
1/2 cup Meyer lemon juice (from 4 Meyer lemons)
1/8 teaspoon kosher salt
- Mix the lemon zest with the sugar in a bowl and mix with a fork until thoroughly combined.
- In the bowl of a stand mixer, or in a large bowl with a hand mixer, cream the butter and lemon sugar. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly. Once thickened, remove from the heat and cool, then refrigerate.
Kelly’s Note: The curd will continue to thicken in the fridge. The curd should be stored in the fridge, in a covered container, or canning jar, for up to 3 weeks.