Tis the season of lemons and I love it.
And since I don't think I have posted nearly enough lemon things this year I thought I should fill you in on one of my very favorite lemon recipes.
You can buy lemon curd from the store but I prefer the homemade kind and since it's super easy even better. Plus if you use Meyer lemons it tastes even more delicious.
For those of you who don't know what Meyer lemons are (and which I didn't know until several months ago), they are a lemon that is sweeter and less acidic than your regular lemon. That makes them perfect for recipes, especially this little beauty.
But don't worry if you can't find Meyer lemons where you live (which I'm totally with you on this, finally found one store that carries them "sometimes"--arghh!) regular lemons will work just fine.
Now this delectable treat is pretty yummy by itself but I love to add it to things. Things like cookies or pancakes or pound cake or one of my favorite things ever. Strawberry Shortcake. You don't need any whipping cream when you add the lemon curd and it adds the most delicious flavor.
Mmmm, so delicious.
(click here for printable version)
1 cup fresh Meyer lemon juice (regular lemon juice will work fine too)
1 1/2 cups sugar
4 large eggs
4 large egg yolks
2 tsp finely grated lemon zest
1/8 tsp salt
1 cup COLD unsalted butter, diced
*Note: This makes a lot of lemon curd but it will half wonderfully if you want less.
1. In a 3 quart stainless steel pan (you want a non reactive pan), whisk together eggs, egg yolks, sugar, lemon zest, and salt until thick and light in color, about 1-2 minutes. Slowly whisk in lemon juice, pouring in a little at a time.
2. Cook mixture over medium high heat, being careful not to let it boil, until thickened, about 5 minutes. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk in cold butter, a few pieces at a time, waiting until each piece has melted and completely incorporated before adding another piece. Whisk again to make sure everything is melted and lemon curd is smooth.
3. Use as you want. Store in an airtight container or jar. Keeps about 1 week in the refrigerator.
Source: Make and Takes
