So a couple of weeks ago we took a baking class called Baking for English Tea, and one of the recipes we learned to make was lemon curd. Then Chris went away for the weekend, off to a theoretical physics conference in Santa Barbara, California. Yeah, I don't really know what that is, either.
Anyway... I was feeling a little bored, and I knew that if I made something yummy, I could bring it to the last winter farmers' market and enter it into the swap for something else. I had a bunch of Meyer lemons at home, so I decided to make a batch of Meyer lemon curd. The recipe made enough for 2 decent-sized jars, so I kept one for myself (well, I may share it with Mr. Science) and brought one to the swap where I swapped it for a pretty little dragonfly made from recycled silverware (Thanks, Ed)! Love it!
So, as hinted at in an earlier post, here's the recipe for Meyer lemon curd. The recipe is from Chef Chris French, who makes his with "normal" lemons, but there is something I just love about the hint of sweetness the Meyer lemon offers. If you like things a little more tart, use regular lemons but add another 2 tablespoons of sugar.
Meyer Lemon Curd
recipe courtesy of Chef Chris French
5 Meyer lemons, zested and juiced
8 egg yolks
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pats
Whisk the lemon zest, lemon juice, egg yolks and sugar together in a stainless steel bowl. Create a double-boiler by placing the bowl over a sauce pan with simmering water. Gently heat the contents of the bowl on low to medium heat, stirring frequently. Continue to heat until the mixture is very thick and reaches 180-185 degrees. Immediately remove the bowl from the pan and pour the contents through a fine mesh sieve to remove the zest and any egg solids (discard those). Immediately put 2 pats of butter into the lemon curd and whisk in until incorporated. Continue by adding 1 pat at a time, whisking until incorporated before adding the next. Cover with plastic wrap in contact with the lemon curd and refrigerate until set, 4 hours or longer. Serve with scones as a spread or to fill mini tarts, or as a topping on shortbread.