10 March 2008
nectar of the gods.
Everyone who's anyone knows that it is meyer lemon season. And, I ask you, is there any better way to enjoy the lovely taste of lemon than in curd form? I think not. And enjoy it we did, my friend Megan and I, the whole entire process of the curd from zesting to custarding.
I never really knew what the deal was with curd and I never dreamed that I would be able to make it myself. But, I gotta tell you, it is so easy! It does take some tenderness to make sure that the custard doesn't curdle... no need for scrambled eggs in the curd. We actually made a triple batch and had no problems.
The whole process is a treat for the senses. The beautiful color of the lemons and the juice. Then the amazing smell that wafts through the kitchen while you whisk it... like lemon pudding but better. Rich and fresh at the same time. And then of course the taste. Good enough to eat straight off the spoon.
There may be a whole lot of butter involved, but I definitely will make curd again. Lemon, lime and more meyer lemon if I can get my hands on them.
Meyer Lemon Curd
3 to 4 Meyer lemons (about 1 lb)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Lemon curd keeps, covered and chilled, 1 week and can also be frozen.
If substituting regular lemons, increase sugar to 3/4 cup.
Enjoy your curd with a nice scone, some pancakes or just a nice spoon. A related recipe for Lemon Ricotta Pancakes that, topped with Meyer Lemon Curd, are out of this world, will grace this blog very soon.