Meyer Lemon Curd
Many of you know from Social Media that I have my own Meyer Lemon tree that I take great care with. I have had the tree for a few years now and it loves living on my front patio from May thru October. The sweet beautiful fragrance of the lemon blossoms welcomes our guests to our front door in early summer.
The tree is then moved inside to either Kevin’s office or our Master bedroom in front of a south facing window for the rest of the year. While inside the lemons keep growing and by February I have a large harvest.
Last year I used the lemons for my own Limoncello (recipe soon) but this year I have decided with the 34 Meyer Lemons I’m going to make Marmalade and lemon curd. The Marmalade idea came from my recent visit to Clif Family Winery in Napa. They sell their own marmalade and it’s very tasty, so I thought why not make my own!
The lemon curd used about 5 of these little lemons per batch so I will have plenty still for the Marmalade tomorrow.
Meyer Lemon Curd
Ingredients
Meyer Lemon Curd
- 1 cup sugar
- 3 eggs
- 1/2 cup meyer lemon juice about 5 small, maybe 3 store bought
- 1/4 cup unsalted butter diced
- zest of the lemons
Instructions
- Zest all the lemons, set zest aside.In a saucepan combine the sugar, eggs, and lemon juice. Set the heat at medium and whisk until the sugar incorporates. Add in the zest and butter. Continue to whisk until the mixture thickens, until the curd coats a spoon.Transfer to a bowl and let cool, place plastic wrap right on top of the curd so it doesn’t form a coating. Refrigerate until ready to use.
Notes
I will be coming up with an Easter dessert to use this curd so keep checking back for more recipes! Meanwhile you could also make my Meyer Lemon Yogurt Bundt Cake!
