Lemon curd has got to be my favorite thing that I can make from scratch. At least right now. During Meyer Lemon Season. It's so tangy and sweet and flavorful--PERFECT on French toast, as a fruit dip, as the center to a lovely lemon tart--the possibilities are really endless.
My last purpose for lemon curd was to fill my 2 Year Bolgiversary Cupcakes:
I'm not sure how well curd actually cans, or if it's possible to can it, but it keeps for over a week in the fridge. I know Meyer Lemon season is ending soon, but this is just as good with regular lemons, just a little more tart.
Meyer Lemon Curd
- 4 Meyer lemons(regular lemons are larger, you may only need 3 if not using Meyer)
- 3 large eggs
- 1 1/2 cups sugar
- 1 stick butter, cold and cut into cubes
-Finely zest the lemons--I use the second-smallest grate on my cheese grater--and mix well into the sugar.* Juice the remaining lemons, you should have about a half cup. If you do not have a half cup, you may juice another lemon or simply add water or a bit of citrus juice until you reach 1/2 cup.
-In a double boiler, mix the sugar into the lemon juice, whisking thoroughly until combined.
-Slowly add the eggs, whisking vigorously to avoid scrambling. Whisk constantly until mixture is thick and coats the back of a wooden spoon. Remove from heat and stir in the butter until melted.
-Keep in the refrigerator for up to 10 days, preferably in a sterilized glass jar.
EDIT: I think I've been lacking in the cat pictures lately. So here's some more.
P.S. I'll be pulling a winner tomorrow...
Click Here and leave a comment on the post to enter to win a FREE download of this awesome app by T. Susan Chang!