Sunday Randomness
Lemony Treats

Homemade Meyer Lemon Curd

Lemons1

I purchased a 7 lb. box of lemons from the Lemon Ladies Orchard in California.  Lemons are in season right now, and although I try to eat seasonally and locally, I'm not going to give up lemons.  Focusing on them one month of the year makes eating them so much more special.  

The lemon ladies grow their lemons on a tiny 3/4s of an acre plot.  It's nice to know that even lemons, all the way from California, come from family operation.  I really suggest making this recipe with organic lemons.  Conventional lemons are sprayed with pesticides, and it's really hard to remove the residue from the lemon zest.   (It's really hard to remove pesticide residue in general).  

Lemons (1 of 1)-4

Homemade Meyer Lemon Curd

Ingredients:

  • 1 tablespoon lemon zest (Suggestion, remove it from the lemon before you attempt to remove the juice.)
  • 1 cup lemon juice (With Meyer lemons, this will take about 10 lemons.  Roll the lemon around on the table before you cut it open.  This will help to loosen the juices.)
  • 1 1/2 cups sugar
  • 1 1/2 sticks of butter
  • 4 eggs
  • 1/2 teaspoon salt

Sterilize four 4 oz. jars, or two 1/2 pint jars.  Make sure to let the jars boil for 10 minutes.  This will ensure that the jars are sterilized.  

Whisk the eggs in a bowl, and then pour them into a small mesh strainer. Set the eggs aside.

Place the lemon zest, lemon juice, sugar and butter into a large heat proof bowl.  Place some water in a saucepan and warm it until it is simmering.  Place the bowl over the water, and let the butter melt.  You could also use a double boiler, but I don't have one, so I just used one of my Pyrex bowls.  

Add the eggs to the butter mixture, and whisk the mixture over the simmering water until it thickens.  If the mixture seems to have trouble thickening, it probably means that you need to increase the heat of the water.  It really doesn't thicken that much, I would say that it becomes the consistency of natural yogurt.

Process in a boiling water bath for 10 minutes.  I canned one jar, and the other went straight into the fridge.   Some curds aren't safe to process in a boiling water bath, however, this one is because there is quite a bit of lemon juice.  

Lemons (1 of 1)

This stuff is delicious.  I'll probably devour it within the week.  It's so nice to have a burst of bright freshness with our winter food.  

Comments