Hi! Another use for Meyer Lemons! Meyer Lemon Curd is a delicious cross between jam and a pudding, technically it’s a custard. It is sweet and tart and soooo yummy! I put a little ground cardamom in mine, you will see below that that is optional. I have also tried it with a little ginger, really good but my husband is not a fan of ginger!
It has many uses! You can put it on pancakes, biscuits, scones and waffles. You can use it as topping on ice cream, you can make thumb print cookies with it, you can use it to make tarts or lemon pie, you can use it as filling in cakes or cupcakes and if you haven’t tried the lemon curd yogurt at Starbucks, try it next time you’re there (it has ginger!).
Lemon Curd is easy-peasy to make! It is typically equal parts lemon juice and sugar to make it sweet and tangy! The butter added at the end makes it smooth as silk! Regular lemons may be substituted for the Meyer Lemons.
3/4 Cup Fresh Meyer Lemon Juice 1 Tbsp finely grated lemon zest 3/4 Cup Sugar 3 Eggs 1/2 Cup Butter, room temperature and cubed 1/2 tsp Cardamom (optional)
In a 2 quart saucepan, whisk together lemon juice, zest, sugar, eggs and cardamom if you’re using it. The cardamom gives a nice citrusy floral note to the curd. Cook over low to medium-low heat, whisking continuously. Keep whisking until it is thick enough that the whisk marks show and the first bubble shows. 6 – 8 minutes.
Remove from heat and whisk in butter.
Place in a bowl and cover with plastic wrap touching the curd so a skin doesn’t form and cool.
Lemon curd will keep for a week refrigerated and it freezes well.
Turn off heat and whisk in butter.
I use a micro planer to zest the lemons so I don’t have to strain it. Also I don’t mind the little bits of zest. If you don’t like the zest, strain the curd.