Every day is feeling closer and closer to summer. I’m beyond ready for fresh strawberries and sunshine. I also love anything lemon, if it can involve lemon curd, even better. It’s tart, a little bit sweet, and creamy. If you end up with a Costco sized bag of lemons this is a great use for them. Meyer lemons are a little less tart and more floral tasting, they are becoming easier to find at grocery stores, I got mine from Full Circle Farms, if you happen to be in the Pacific Northwest area. Once you have the curd made, you have lemon bars, lemon tarts, and lemon mousse all possibilities in your future. So go make some.
This recipe is adapted from Martha Stewart, there are also many other great ideas for using up your lemon curd, like Meyer Lemon Crepe Cake. Please make sure you don’t skip the straining part, otherwise there can be some cooked egg bits in your otherwise smooth and dreamy curd.
- 6 tablespoons sugar
- zest of 3 lemons
- 1 large egg
- 2 large egg yolks
- 1/2 cup Meyer lemon juice (about 3 lemons)
- 2 ounces unsalted butter, cut into chunks
- Stir together zest and sugar in a medium saucepan.
- Whisk in egg and egg yolk, and place pan over medium low heat, whisking constantly until starting to thicken.
- Whisk in lemon juice and remove from heat.
- Add butter, one or two chunks at a time until fully incorporated. Strain curd through fine mesh sieve into bowl.
- Cover and refrigerate until cool.
-You can use regular lemons if Meyer lemons are not available, you may want to increase the sugar as it will be more tart. -Should keep for a week or two in the fridge.