…Make lemon curd!! Especially if they are meyer lemons. And to be fair, life didn’t give them to me. The tree I bought last year potted did. Coolest tree ever – I call it my “Frankenfruit Tree”. It grows three type of citrus: meyer lemons, bearss seedless limes, and navel oranges!
The fruit ripened right before Christmas, a.k.a the perfect time to have a bumper crop of citrus to make gifts for folks. Everyone loves a homemade good around the holidays, right?! And if they don’t they better smile and say the like it… ha ha! I joke. Really…I do.
I’ve never made lemon curd before, so I did a little internet research. I settled on Ina Garten’s recipe (see below). I figured, she probably hasn’t made a bad thing in her life that she would give to anyone and the woman probably knows lemon curd, so it was a go. After getting the best
butter I could find (organic pasture fed cows, high butter fat content blah blah blah) I set to work, zesting, juicing, creaming, and cooking.
All in all, it’s a pretty easy recipe! Lemon zest, sugar in a food processor, creaming that with butter, eggs, lemon juice and cooking until thickened. Things went pretty flawlessly and HOLY COW DID IT TASTE GOOD!! I ladled the curd into gift size jars and let them cool a bit before popping them in the fridge. The only thing I had to do was deliver them. I forgot to take pictures of the actual curd in jars. Trust me, it looked good. Yellow, creamy, and delicious. Oh – I almost forgot: I strained the curd even though Ina did not included that in her recipe. I guess it’s just a matter of taste but I like it velvety smooth.
I got a few questions on what it was and what should be done with it. Ok more than a few. It’s lemon curd! Eat it with a spoon!!
Put it on toast, over ice cream…some crafty coworkers even mixed it with their yogurt and blackberries. JUST EAT IT! SO GOOD! Although I thoroughly enjoyed making it, I was a bit sad to see the last of it go. Good news though…I just had a few more (the last) lemons rippen. MORE LEMON CURD!!
(And if you didn’t get any this year, I’m sorry. Be patient. Don’t be afraid to assk for some next year. Bribes won’t hurt your chances either.) 🙂
Merry Christmas everyone!
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.