Tag Archives | meyer lemon curd

Honey Sweetened Meyer Lemon Curd

honey sweetened lemon curd

After I posted the recipe for blood orange curd last week, my mom’s best friend Maria sent me a note asking whether if curds could be made with honey instead of sugar. She and her husband are on a limited diet right now, but honey, eggs, citrus, and dairy are allowed. If a batch of curd could be sweetened with honey, she though it would make a very nice treat in the face of a whole bunch of food restrictions.

I’d not tried making a citrus curd with honey before, but dove into the challenge. I used the same recipe framework that had worked so nicely for the blood oranges, but cut back on the egg yolks by one (to account for the extra liquid the honey would be adding) and swapped in honey for sugar by weight (3/4 cup of sugar weighs 6 ounces, so I used that much honey. Because honey weighs more than sugar, the volume measure is 1/2 cup).

It took a few minutes longer to set up, but it came together beautifully. I used Meyer lemons for this batch because they’re the citrus that most needed to be used in my kitchen. The flavor is gloriously tangy and the sweetness is nicely balanced. I may start sweetening all my curds with honey from now on.

Continue Reading →

Comments { 17 }

Meyer Lemon Curd

meyer lemons

The first time I tasted lemon curd, I fell powerfully and intensely in love with its tart creaminess. I was 11 years old and my family had received a jar of homemade lemon curd from my cousins in Walnut Creek, CA. They kept chickens in their backyard, had lemon trees out front and so made jars of curd using these homegrown ingredients to send to friends and family for the holidays.

egg yolk star

For a few days, I kept up the charade of sharing this sunshiny jar with my parents and sister, dutifully dolloping scant spoonfuls onto toast. However, on the third day, I couldn’t continue to resist. I removed the half-full jar from the fridge, snuck to my room and ate the rest of that amazing curd with a spoon. I am not to be trusted when it comes to lemon curd.

zesting

Speaking of meyer lemons. One of the magical things about Southern California is that they just grow on trees there. I was born in Los Angeles and for my first nine years lived amidst that magical bounty. Our Hawaiian mailman taught me to eat the tender bossoms from the the guava tree along our front walkway and my grandma Bunny had a tree that produced heaps of sweet/tart meyer lemons each year (my mom used to squeeze them and freeze the juice into ice cubes). Having lived in colder climates for the last 21 years, I am startled when I am reminded that there are places where people can just walk outside and pick citrus (and that I was once one of them).

lemon halves

For those of you who have yet to taste a meyer lemon, they’re thinner skinned and sweeter than your typical lemon. They are also intensely fragrant, and give this curd a lovely, delicate taste/aroma.

butter (unsalted is best)

Making curd is time consuming, but once your ingredients are all assembled, it goes quickly. This basic recipe makes just a single pint, but happily you can easily double or triple it without any ill effects. Separate six eggs, tucking the whites into a jar for later use (I’m thinking of making a batch of meringue cookies tomorrow). Zest three juicy meyer lemons (make sure to pick ones that seem heavy for their size). Juice the lemons (always buy one extra, in case you don’t get quite enough juice).

adding butter

Measure out 1 cup of sugar and set a heavy bottomed pot over low heat. Whisk the egg yolks together with the sugar. Pour in the lemon juice and switch to a wooden spoon for stirring (using a whisk past the initial step will aerate your curd and your final product won’t be silken). Don’t worry if you get a few bits of cooked eggs spread throughout your curd, a quick trip through a fine mesh sieve at the end will take care of them.

two half-pints of lemon curd

When the sugar, egg yolk and lemon juice have thickened (it takes 10-15 minutes of cooking over very low heat and near-constant stirring to get to this point), stir in the butter until it’s melted. Remove the pot from the heat and pour the curd through a mesh sieve that you’ve perched over a glass or stainless steel bowl. Gently work the curd through the sieve with a wooden spoon, taking care not to pulverize any of those cooked egg bits to the point where they’re small enough to get through the mesh. Whisk in the lemon zest and pour the lemon curd into your prepared jars.

curd from above

You can process lemon curd to make it shelf stable, but it doesn’t have the shelf life of other jams and preserves. You won’t want to keep it more than two months (but with something this good, I truly doubt you’ll have it hanging around that long). Process half and quarter pints in a boiling water canner for 20 minutes (starting the timer when the water returns to a boil so that they get the full effect of 20 minutes of boiling water processing).

For those of you who like recipes in a traditional format, sans narrative, it is after the jump.

Continue Reading →

Comments { 146 }