A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Lemon Curd

My mother looooooves lemon curd. And I’m more or less obessed with anything remotely citrus, so it just seemed natural for me to make lemon curd when I was gifted a large bag of Meyer lemons.

I used a recipe from Kahakai Kitchen for limequat curd, which as she points out, can be replaced by any citrus. I don’t know if I’m just terrible at making curds, but I had to put the mixture through a strainer. Oh well, as this is my first time making a curd I’m not being too hard on myself. This recipe makes about 1 and 1/4 cups.

(adapted from Kahakai Kitchen)

3 large eggs
2/3 cup meyer lemon juice about medium 3 meyer lemons (or other citrus juice)
2 Tbsp meyer lemon zest (or other citrus zest)
1 cup sugar
4 Tbsp unsalted butter, cut into small pieces
pinch salt
In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar and juice until blended. Cook, stirring constantly to prevent curdling, until the mixture becomes thick, (about 10 minutes).
Remove from heat. Whisk butter pieces into the mixture, one at a time until the butter has melted. If needed, put through a tightly woven strainer to remove any cooked eggs. Mix in zest and a pinch of salt. Cover immediately with plastic wrap to prevent a “skin” from forming and refrigerate. (The curd will continue to thicken as it cools).
Note: If you want a tarter curd, omit the salt. I forgot to do this the second time I made it and boy was it tart until I added it.

You must be logged in to post a comment.