tangy meyer lemon curd…

22 Dec

meyer lemon curd theurbanpocketknife

The colour alone is so sunny!  After stopping at a friend’s house recently, I saw her box of meyer lemons on her counter and asked where she got them from.  Turns out Costco sells 4lb boxes for under $8.  I rarely buy produce at Costco but the next time I went, I made sure to make a beeline for those lemons!

Lemon curd is possibly the most luscious, tangy and sweet spread out there.  And with meyer lemons it adds an extra layer of uniqueness over other citrus.  Made with eggs, butter and sugar, this treat is perfect for tarts, dipping in fruit or really just eating with a spoon!

meyer lemon curd theurbanpocketknife

Use free-range organic eggs for an extra colour boost without having to add food colouring, the orange yolks lend to a deeper yellow in your curd.

Here’s the recipe!

What you need!
1/2 cup meyer lemon juice
1 tbsp meyer lemon zest
3/4 cup sugar
3 large organic free-range eggs (or 3 medium with one more yolk)
1/2 cup of butter

What to do!

1.  Zest those lemons!  I zested more than enough so that I could use it in other recipes.

meyer lemon curd theurbanpocketknife


2.  Juice those lemons!  It took about 3 1/2 lbs to get 2 1/2 cups.  I needed 2 cups for another recipe and I saved the left over squeezed lemons for another application.

meyer lemon curd theurbanpocketknife


3.  Set up a double boiler and set it on medium heat.  Add all the ingredients together except for the butter and zest and whisk to combine.  Add the butter in small chunks.  It will take a while for the butter to melt but don’t turn up the heat! You want to gradually cook the mixture not scramble the eggs that are in it.

meyer lemon curd theurbanpocketknife

4.  As your heating the curd, make sure to stir often.  It will take about 15-30 minutes for the curd to thicken, it will coat the back of a spoon and will resemble the thickness of yogurt.  Take it off the heat once it’s thickened.

meyer lemon curd theurbanpocketknife

4.  Stir in the zest and spoon into small jars.  Let cool to room temperature and then refrigerate (it will last for up to a month) or freeze for longer shelf life!



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