Ingredients with Measurements:
- 1 cup Meyer lemon juice (about 6-8 lemons)
- 1 tablespoon Meyer lemon zest
- 1 cup granulated sugar
- 6 large egg yolks
- 1/2 cup unsalted butter, cut into small pieces
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Fine-mesh strainer
- Glass jars or containers with lids for storage
Step-by-step instructions:
1. In a medium-sized saucepan, whisk together the Meyer lemon juice, zest, sugar, and egg yolks until well combined.
2. Place the saucepan over medium heat and whisk constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.
3. Remove the saucepan from the heat and add the butter, whisking until it is completely melted and incorporated.
4. Strain the mixture through a fine-mesh strainer into a clean bowl or container.
5. Cover the Meyer lemon curd with plastic wrap, making sure the plastic wrap is touching the surface of the curd to prevent a skin from forming.
6. Chill the Meyer lemon curd in the refrigerator for at least 2 hours or until it is completely set.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of Meyer lemon curd
Nutritional information:
Calories: 120 per tablespoon
Fat: 6g
Carbohydrates: 16g
Protein: 1g
Substitutions for ingredients:
- Regular lemons can be used instead of Meyer lemons, but the flavor will be slightly different.
- Salted butter can be used instead of unsalted butter, but adjust the amount of salt added accordingly.
Variations:
- Add a pinch of salt for a slightly savory twist.
- Add a tablespoon of limoncello or other liqueur for a boozy kick.
- Use the Meyer lemon curd as a filling for cakes, cupcakes, or tarts.
Tips and tricks:
- Make sure to whisk the mixture constantly while cooking to prevent the eggs from curdling.
- Straining the mixture will remove any bits of cooked egg or zest, resulting in a smoother curd.
- The Meyer lemon curd will thicken as it cools, so don't worry if it seems thin at first.
Storage instructions:
- Store the Meyer lemon curd in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- To reheat the Meyer lemon curd, place it in a heatproof bowl set over a pot of simmering water and whisk until it is warmed through.
Presentation ideas:
- Spoon the Meyer lemon curd into small glass jars or ramekins for a cute presentation.
- Use the Meyer lemon curd as a topping for pancakes or waffles.
Garnishes:
- Top the Meyer lemon curd with fresh berries or whipped cream.
Pairings:
- Serve the Meyer lemon curd with scones, biscuits, or toast.
Suggested side dishes:
- Pair the Meyer lemon curd with a cup of tea or coffee.
Troubleshooting advice:
- If the Meyer lemon curd is too thin, return it to the saucepan and cook it over low heat, whisking constantly, until it thickens.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of foodborne illness.
Food history:
- Meyer lemons are a cross between a lemon and a mandarin orange, and were first introduced to the United States in the early 1900s.
Flavor profiles:
- The Meyer lemon curd is tangy, sweet, and slightly floral.
Serving suggestions:
- Serve the Meyer lemon curd as a dessert or breakfast topping.
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