Meyer lemon curd

by Patricia on March 1, 2009 · 8 comments

Meyer lemon curdI have never made lemon curd before, I always just buy it. But with 3 Meyer lemons awaiting their destiny, I thought WWBCD(What would Barefoot Contessa do)? I want to be the Barefoot Contessa when I grow up.

I followed this lemon curd recipe from the Barefoot Contessa, Ina Garten. It is an easy recipe if you have a food processor at your disposal. I don’t think it would be too much harder if you don’t have a food processor, but I might zest the lemon with a grater or zester rather than a vegetable peeler. Actually, I might do it that way next time anyway. The peeler method left me with pith to scrape off before I could use the zest.

The flavor of this lemon curd is fantastic. Fresh, very lemony. Not too tart and not too sweet. It is not as thick as the store-bought lemon curds I have tried, but the flavor makes up for that by leaps and bounds. I wonder if I should have cooked it a few minutes longer to thicken it more? Or is store-bought lemon curd just thicker because they use thickeners and preservatives? (It did thicken up a bit after being refrigerated overnight, but still not as crazy thick as some of the store bought stuff).

Either way, if you have not tried homemade lemon curd and like me have been intimidated by the process, I say just go for it. The flavor experience is worth all ten minutes you have to stand there stirring. I read while I stirred so 10 minutes went by very quickly: book in 1 hand, spoon in the other (I’m reading The Martha Rules by Martha Stewart. It’s interesting to read her perspective on starting a small business and following your passion).

I’m very much a chocolate girl, but I have really enjoyed the detour from chocolate with these Meyer lemons. In fact, I see more lemons in my future.

{ 3 comments }

1 Hungry Gal March 1, 2009 at 9:54 pm

Hilarious – i just made lemon curd the other day. Don’t you love it?

You can thicken your lemon curd by adding another egg yolk. (Alot of commercial brands use cornstarch among other things to thicken curds.)

Also read the Martha Rules – I could hear her wise voice in my head. Great little book.

2 Patricia March 12, 2009 at 8:24 pm

I absolutely love lemon curd! I keep eating it with a spoon (who needs bread or anything else really?). Thanks for the tips. I will definitely try another egg yolk next time. It did thicken up once it was completely chilled in the refrigerator but I think if I were going to use it in a tart I’d want it thicker.

3 Jennifer March 27, 2009 at 6:05 pm

I am having a meyer lemon roundup next week on my blog so please submit your recipes/hptos as I would love to feature them.
http:savorthethyme.blogspot.com

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