Wordless Weekend: Meyer Lemon Curd

crop

juicing

yolks

sugaring

buttering

straining

creaming

jarring

curd and crumpets

Meyer Lemon Curd
6 egg yolks + 2 whole eggs
2/3 c. sugar (use a full cup if you’re using regular lemons, which are tarter)
pinch salt
2/3 c. meyer lemon juice
4 tbsp. unsalted butter
1/4 c. heavy cream

In a heavy, non-reactive saucepan, whisk the eggs and yolks together. Whisk in the sugar, salt and lemon juice.

Put the pot over medium-low heat and add the butter. Heat, stirring constantly, until the butter is gone and the mixture coats the back of a spoon.

Take the pot off the heat the pour the curd through a mesh strainer to get out any cooked eggy bits that may be lurking. Whisk in the heavy cream.

Pour into storage containers and cool (it will firm up as it cools; in the pic above, it’s still warm). Especially delicious over a piece of toasted pound cake.

16 thoughts on “Wordless Weekend: Meyer Lemon Curd

  1. Heya – you know me as Hedonia, but I’m also the founder/moderator for Punk Domestics (www.punkdomestics.com), a community site for those of use obsessed with, er, interested in DIY food. It’s sort of like Tastespotting, but specific to the niche. I’d love for you to submit this to the site. Good stuff!

  2. kay, hey, it just fruit. fruit is good for you. keeps scurvy away.

    dee, seriously mmmm. i’ve been eating it like pudding.

    sean, done! thanks for the heads up.

    melissa and cathie, it never lasts that long in my house. i’d guess 1 to 2 weeks. once the structure starts to break down, chuck it.

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  4. The lemon curd looks awesome! But toasted pound cake? I’ve never heard of that! I’m so making raspberry pound cake, toasting it. Raspberry and Lemons yummy.

  5. Pingback: Day 1: Meyer Lemon curd « Thing-a-Day 2012

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