While you can't have Lemon Meringue Pie every day you could probably get away with some lemon curd on toast without too many disapproving stares. Lemon Curd is delicious, but Meyer Lemon curd is next level amazing. Creamy, tangy, and more sweet than tart, this is the must have decadence to bring your warm oven fresh scones into eye rolling sublimation.
For my friends who dislike Lemon pie Filling, this seems to be a real eye opener because of it's softer, sweeter flavour.
We begin with the ingredients... Great lemon curd requires the fresh eggs with the orange-st yolks you can find! This recipe is from Food in Jars by Marisa McClellan.
Meyer Lemon Curd Recipe
1/4 cups of finely grated Meyer Lemon Zest (about 4 medium lemons)
1 1/4 cups of white sugar
4 large egg yolks.
2 large eggs
1/2 cup Meyer Lemon Juice
6 tablespoons - 85 g of cold unsalted butter
Combine the lemon zest and the sugar in small bowl. It will smell heavenly. Do not be distracted. We have a job to do. Rub the zest and sugar together between your finger tips until it is fragrant and combined.
Set up a double boiler with 2 inches of water in the bottom and bring to medium heat or set a heatproof mixing bowl over a saucepan with 2 inches of water. Make sure the surface of the water in the pot does not touch the bottom of the bowl.
Combine the yolks, whole eggs and whisk together in the bowl without heat.
Add zesty sugar and whisk.
Add lemon juice and stir until blended.
Add Butter and put onto the double boiler over simmering water.
Stir constantly with a silcone spatula as it approaches 200 F and thickens. Approximately 6-9 minutes.
When it thickens to the consistency of sour cream and coats the back of the spatula it is done. Turn off the heat and continue to stir occasionally to prevent scorching as the pot cools.
Strain the curd through a fine mesh sieve to remove zest and cooked egg (it happens.)
Pour the curd into containers and refrigerate to use within 3 weeks. You can also freeze it. Enjoy!