Musical pairing – Walking on Sunshine by Katrina & The Waves
If you saw this post then you’ll know how fortunate I am to have great blogging friends – especially blogging friends who live on the west coast in Southern California and who have Meyer lemon trees growing in their own yard . . . who then gleefully shared her good fortune by shipping boxes of Meyer lemons all over the country sprinkling Meyer lemon fairy dust over those of us covered in snow . . .
I will admit to this being the first time I’ve actually made any kind of curd and in fact, on the rare occasion I bake a cookie with lemon curd (which is usually during the holidays), I’ve always used store-bought . . . gasp! But somehow finding the time (especially during the holidays) to even bake cookies, I feel I am justified . . . seriously, I am not going to break out the cookware in the middle of the holiday season to whip up a batch of lemon curd when all I need is 1/2 cup total. And I might add that there is some mighty fine ready-made lemon curd on the shelves these days, thank-you-very-much.
Meyer lemons are a precious commodity in these parts; very hard to come by in my local grocery store and on the rare occasion when I can score some? Quite expensive; so it’s usually one specific recipe for the season and I’m done with the Meyer lemons.
I really wanted to make something special with my box of lemons and decided that I could stretch my good fortune of lemony goodness well into the winter months if I made Meyer lemon curd . . . enjoy some now, a jar or two in February and then again in March when I’m ready to ditch the Indiana cold, pack my bags and move in with Kim and Barry in Southern Cal-ih-forn-eye-aye!
This lemon curd is good enough to eat straight from the jar . . . with a spoon . . . and then clean the sides of said jar with your finger . . . not that I have done that or anything . . .
- Wash the jars and lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher; was the lids by hand.
- In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice. Transfer to a double boiler. Cook over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170 degrees F on an instant-read thermometer – about 20 minutes. (The mixture will be very foamy on top.)
- Remove the pan from the heat and whisk in the lemon zest and butter.
- Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the prepared jars, leaving ½-inch headspace. Wipe the rims clean. Seal the jars and refrigerate until the lemon curd is thickened and completely cold, at least 4 hours.
SMITH BITES NOTE: I sealed mine in jars but I’ve also learned that Meyer lemon curd freezes well and will keep for up to one year!