Homemade lemon curd is nothing like the product you find in the store. It is unbelievably delicious, and like most recipes featuring lemons, I like to use seasonably available Meyer lemons for this when I can find them.
Lemon curd can be canned, but it doesn’t last all that long when it is; I prefer to refrigerate and enjoy it within a week or two. If you spoon it into small 1/2 pint glass jars, you can also give a jar or two away — if you can bear to part with it.
Lemon curd is wonderful mixed with ricotta cheese or Greek yogurt for a quick breakfast or dessert, and it makes a nice filling for a tart. I also like to spread it between vanilla cake layers.
Recipe for Meyer Lemon Curd
adapted from Leite’s Culinaria
Makes 3-4 cups of lemon curd
- 6 large egg yolks, at room temperature plus 6 large whole eggs, at room temperature
- 1 1/2 cups organic powdered (confectioner’s) sugar
- 1 cup freshly squeezed Meyer lemon juice (from 5-6 lemons)
- 1 tbsp. grated Meyer lemon zest
- 1 stick (1/2 cup) organic unsalted butter, cut into pieces
- In the bowl of electric mixer, cream the butter with the powdered sugar. Beat for 1-2 minutes.
- On low speed, beat in the egg yolks and the whole eggs. Beat on low for 1 minute. Add the lemon juice and beat until mostly combined. Don’t worry if it’s not smooth (or if it looks curdled).
- Pour the butter/sugar/eggs/lemon juice into a heavy saucepan and heat over low-medium heat. As you stir with a wooden spoon, you will notice the curd starting to smooth out and thicken. Keep the heat at medium-low and stir frequently (do not let it come to a boil). Cook for another 5 minutes or so. A thermometer inserted at this point should read 165-170 degrees F.
- Remove pan from the heat and allow to cool. Stir in the lemon zest. Spoon curd into clean jar(s) and store in the refrigerator for 1-2 weeks.
— Winnie Abramson writes the organic gardening and food blog Healthy Green Kitchen.
Photo Credits: Winnie Abramson