I 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.