With spring time in full swing, grocery stores are now carrying Meyer lemons. These are real treats. Meyers are native to China and are thought to be a cross between lemons and mandarins. They’re not nearly as tart or sour as regular lemons. They came to the US in 1908 by a US DOA employee by the name of Frank Meyer. Thanks to him, we have these great lemons for spring and summer! One of the best things to make with tart fruits is curd. I’ll be doing a three part series on these lemons. First off is lemon curd. Curd is juice, zest, sugar, and butter. It’s a great spread on its own or as an ingredient in a pie or other dessert.
Get all that juice out. With the left over rind and pulp, you could make lemon confit. Just put in a jar and cover with kosher salt. Put in a cabinet for a few months and pull it out. It’ll be browned and fragrant and ready to add to dishes.
Melt the butter slowly and mix constantly to get a nice texture.
How can you tell when the consistency is right? It should be thick enough to stay on a whisk or finger without running off.
The curd turned out great. Fragrant, flavorful, and perfect on a fresh slice of warm bread.
Makes for a great breakfast!
Meyer Lemon Curd
1/2 c lemon juice
1 T zest
1/2 c sugar
1 stick butter, cut into 4 smaller pieces
Whisk together the juice, sugar, zest, and eggs. Heat in a double boiler on medium-low and add butter. Heat until 160 F, whisking occasionally. Once at 160 the consistency should be like seen above. If not, keep heating (on low!).
Remove and cool. Refrigerate once fully cooled.
*next up…Meyer Lemon and Leek Risotto…*
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