Winter citrus is nearly gone. Its bright, spunky influence on the overall drab scene of winter produce (still shocks me how citrus belongs to the cold months) is being replaced by strawberries (see below) and other spring delights. I’ve been meaning to bake with Meyer lemons, but the season has slipped by. Luckily, though, I found some stragglers last weekend. Success! Now the only question was what to do with these (orangey) yellow gems.
I couldn’t resist revisiting this Meyer lemon curd. If you’re one of those people that loves a generous dose of tart along with your sweet, lemon curd is for you. (And even if you don’t, I’m fairly convinced you’ll still love it.) Mellow Meyer lemons soften the edges of the lemon flavor, lending a sweet floral note to the curd, a twist I’ve become addicted to.
So hurry! Scoop up some Meyers before they are gone and make this. You just might be able to score this duo:
Meyer Lemon Curd
adapted from Gourmet, December 1999
This curd is a multitasker. It plays nicely as dipping for fresh fruit; filling for cake or tarts; spread on scones/biscuits/muffins/etc.; folded into whipped cream for a mousse-like treat; layered with cake, fruit, and whipped cream for a trifle; or, you know, on a spoon.
If you want to sub regular lemons, increase the sugar to 3/4 cup.
Note that I halved the recipe, so my pictures depict slightly different quantities.
3 to 4 medium Meyer lemons
1/2 cup sugar
pinch of salt
2 large eggs
1 stick (1/2 cup/8 tablespoons/4 ounces) unsalted butter, cut into 4 chunks
Zest lemons to yield 1 tablespoon of zest and squeeze 1/2 cup juice.
In a medium metal bowl, whisk together the zest, juice, sugar, salt, and eggs. Add the butter chunks.
Rig up a double-boiler: set the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook over medium heat, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Strain curd through a fine-mesh sieve into a clean bowl to get rid of any pesky egg bits and most of the zest.
Serve warm or cover surface of curd with wax paper or plastic wrap (to prevent a skin from forming) and cool completely in the fridge.
The curd will keep in the fridge, covered, for about 1 week.