meyer lemon curd
Posted on 16 January 2015
I love living in Seattle. Really, I do. But a few days in a row of clouds and drizzle and I need a little pick-me-up. Thank goodness for Meyer lemon season...what would January be without citrus?! Marisa McClellan from Food in Jars has a couple of amazing recipes for a Meyer lemon curd that tastes like a little bit of sunshine in every bite. Perfect for a winter day in the Pacific Northwest.
There are two different recipes from Food in Jars, one from the book and the other on the website. This recipe is an adaptation of the two. I've found it to be the easiest and creamiest version. My very favorite way to enjoy lemon curd is in a bowl with some plain Greek yogurt and cinnamon almonds (Trader Joe's has some good ones!). It is hands down the best breakfast or snack out there.
Meyer Lemon Curd adapted from Food in Jars
makes 2 half pint jars...plus a little extra to eat straight from the pot
-zest from the juiced lemons (1/4 cup)
-1 1/4 cups granulated sugar
-4 large egg yolks
-2 large eggs
-6 tablespoons cold unsalted butter, cut into cubes
2. In a small, heavy bottomed pot, whisk together the eggs, egg yolks, and lemon sugar. Using a wooden spoon, stir in the lemon juice.
3. Stir continually for about 10-15 minutes until the curd has thickened. The curd will be done when the consistency is similar to that of sour cream and it coats the back of your spoon. You may need to reduce the heat to keep it from boiling or cooking the eggs.
4. Once your curd has thickened to the desired texture, add the butter and stir until melted.
5. Place a fine mesh sieve over a medium-sized bowl and pour the curd through. If needed, gently press it through with a spatula, being careful not to push through any cooked pieces of egg.
6. Optional: you can stir the zest back into your curd at this point. I prefer to leave it out for a smoother consistency, but it's up to you.
7. Pour the curd into your jars and allow to cool before refrigerating or freezing. While it is possible to process the jars in a water bath, the canning world is moving away from canning anything with dairy since it doesn't have a long shelf life. Plus, rumor has it that the consistency of the curd stays better when it's frozen. I don't know though...mine hasn't lasted long enough to find out.