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!
Pingback: Making Lemon Curd |You Made That?
And only tastes better with age, I’m sure. Looks wonderful!
Lemon curd is one of my most favorite things! My mother makes a wonderfully old-fashioned southern cake called a Lemon Cheese Cake. That’s not a cheesecake with cream cheese, but white cake layers with lemon curd between the layers and a white boiled fondant frosting. I’ve got to blog that one soon.
Pingback: Tweets that mention WALKING ON SUNSHINE & MEYER LEMON CURD -- Topsy.com
I have never made lemon curd, but this looks fantastic. Hope you’re doing well!
I am a little embarrassed to admit that it was only recently that I have had Meyer lemons. I saw them at Whole Foods and picked them up without hesitation. This curd would have been a perfect way to use them. It looks irresistible! Can’t wait to try it.
Gorgeous lemon curd. What a color both in the curd and the lemons themselves!
Sadly (or not), I thought of the song right away, so thank you for permitting us to hum while reading (and drooling)
Looks like heaven in a jar. Some Meyer Lemon Curd sounds like the kind of sunshine I need to cure the winter blue’s!
Sunshine, indeed! Lemon curd has got to be one of my all time favorite things. I slather it on everything I can! Lucky you to score those beautiful Meyer lemons. I have a tree in my backyard, but I’m still not getting much fruit yet. Your curd looks beautiful!
OH. MY. DEBRA.
This looks wonderful.
Lemon is one of my favorites!!!!
I need a lemon fairy!! 🙂
Delicious! I just made lemon curd, too, for blackberry tarts. And leftover lemon curd on shortbread cookies? Mmmm.
Pingback: Tweets that mention WALKING ON SUNSHINE & MEYER LEMON CURD -- Topsy.com
Brilliant choice of what to make with the meyer’s – you’ll be enjoying their bounty for a long time!! Next time though, I think you need to come in person… you know, to inspect the Meyer’s and make sure they are ok…
Looks like heaven to me 🙂
I love love love Meyer lemon curd! And now that song is stuck in my head, haha!
This certainly looks good enough to eat from the jar…with a spoon..with your fingers…whatever works! It was such a tough choice to decide what to make with these precious lemons! I’m with you (especially after this miserable weather in Atlanta), let’s move in with Kim and Barry! Yay! 🙂
Stunning photos! Each and every one of them is better then the next!
That’s a mighty stash of Meyer lemon curd. Enough to envy a girl for! Back in the day I bet you could’ve gotten yourself a team of oxen or a small thatched-roof cottage for that!
Cheers and enjoy the homemade sunshine,
Heather, I think you get the gold star for the best comment ever . . . a team of oxen or a small thatched-roof cottage – LOL!
Oh my goodness…. pure sunshine in a bowl. That looks delicious!
What a gift!
This is a stunning post, I love Meyer lemons and I love lemon curd. All of that sunshiny yellow made me smile on this cold and dreary Ohio day!
Oh yum! I’ve always wanted to make lemon curd but never have. Yours looks so pretty and tasty. Nice job. Nice post. Thanks for sharing.
Oh, lovely! Jars full of sunshine! And I’ll bet it tastes even better than it looks.
Rowdy dear, i wish you were close enough for me to share with you!
Oh how gorgeous! Could you send me a jar?
Aah that looks delicious! 🙂
So tantalizing…. I’m especially enjoying all of your bright and cheery photographs since it is gray and rainy here and the forecast for the next 7 days…more gray and rain.
Oh, man! I have a potted Meyer lemon tree, but it hasn’t done very well. It looks like it’s reviving, though, and if I get some fruit, this is the first thing I’m making! Love curds and Meyer lemon is the best!
I adore meyer lemons but, unfortunately, I haven’t had a single one this season!!! Shame, I know.
I love that you can freeze this! What a great recipe!
ooooo Brian, you’d better get on it and in fact i bet you could come up with one heckofa drink recipe!
SO delicious! My jaws are tingling from the idea of all that lemony goodness! Now all you need is some gingerbread cake to drizzle it over. Mmmmm! 🙂
My mouth is TOTALLY watering…..and Walking on sunshine is one of my favorite songs EVER!!!
Excellent song choice!
Can I edit the email I just sent you? Slather a layer of lemon curd between the two layers of lemon cake. 🙂
Lemon curd AND preserved lemons are both on the agenda for this weekend. Will turn to your recipe for the curd and Gwen’s for the preserved.
P.S. You’re not the only one with great blogging friends… ours are pretty spectacular, too.
you’re like a shot heard round the blogging world Kim – just wait until you see what else i did with these babies!
It seems that everyone but me has beautiful Meyer lemons!! I am so jealous… And, now I am totally craving some lemon curd.
Debra, there are no words to describe how happy that lemon curd looks.
This is the perfect antidote to the Winter blues.
Ken ~ I tend to get cranky during the winter . . . ok, so maybe a bit more often than that BUT nothing cheers me up like a lemon! I don’t know, maybe it’s the color yellow or maybe it’s the citrusy smell but dang it, lemons just put me in a happy mood!
Jealous. So very very jealous. Unfortunately, the only Meyers I can get my hands on up here in Canadia are very expensive (nearly $1 each, and that’s relatively cheap!). Sniff.
I guess I’ll settle for regular lemon curd…. it’s either that or sour grapes curd, but I hear it’s not very tasty. 🙂
yes Isabelle ~ Meyer lemons here are quite expensive so you know an entire box gifted to us was like winning the lottery!! and YES regular lemon curd is wonderful so make some – lemon curd is MUCH better than sour grapes!
Heavens to Betsy! That’s beautiful.
yes Betsy, this Lemon curd is a beautiful thing!
Oh my! I’m making some of this deliciousness today, my friend! You’ve inspired me. I’m turning mine into a lemon meringue pie so I can use those egg whites, too. 🙂
I absolutely love lemon curd!! Made it once in a lemon tart was sublime! Love your pics and the jars!! Great job as always Deb!! Stumbled, tweeted and commented too, how about that?! 🙂 Love ya!!
i just love you to pieces dear Shulie – i bet a lemon tart would be about near perfect!
Great fun and great idea. I never think of making curd…. I don’t know why…. oh yes, I’m organizationally challenged. Thanks for the inspiration.
oh Lael ~ i’m sure juggling all that your family is involved in does NOT make you organizationally challenged – it’s called being busy!
Every single one of those pictures is perfection… as always! Way to go. I love that you can freeze this too!!
Man, I want Meyer Lemons! (Or a friend to send me some). Lemon meringue pie is my absolute favorite, so this just made my mouth water.
Lemon curd is always good to have on hand. Love your recipe!
I love that you made lemon curd with those lemons. Sunshine in a jar! 🙂
Happy Thursday Debra, the weekend is almost here!
Oh thank you Debra for posting this I just bought a bag of lemons to make lemon curd, love it. I don’t have meyer lemons but I’m still going to try it, wish me luck!
You are so right, Meyer lemon curd is The Best! Fold together w/some whipped cream and have instant lemon mousse. If you get tired of eating it off your spoon. Which you probably won’t. 😉
I’ve not found a good jarred lemon curd. To me, they all taste like Pledge. Which did you find that is yummy, in case I need lemon curd instant gratification? 🙂
sigh . . . you’re right Jenni, most jarred curds do taste like Pledge; i believe i’ve purchased a brand from Williams-Sonoma that was pretty good BUT it was also quite expensive AND wasn’t as good as this recipe – maybe because of the added butter?
This looks incredible. I absolutely adore lemon curd. One of my favorite ways to eat it is on top of cardamom baked oatmeal with fruit.
oh lawd Shaina ~ that just makes my heart go pitter-pat; might have to try that this next week . . .
I have this book too! It looks so good – I haven’t made anything from it yet. I’ve never tasted lemon curd before – what do you do with it?
Well for starters, you get a spoon and eat straight from the pan/jar! And then it’s lovely on scones, biscuits, sandwiched between butter or shortbread cookies and makes a wonderful tart – lemon curd just makes me happy!
Megan I use it as cake filling too, it’s absolutely wonderful.
Wow, you do have great friends! Lucky you with this Meyer lemon score. Beautiful photos & that curd must be heavenly 🙂 xo
OK, that was freaky! I came over here to leave a comment on your 52 Sundays lemon post, mentioning lemon curd… and while I am commenting you put up this post?! Fate! :o) LOVE it – would actually bribe you to bring some to P2P!
Jeanne ~ if I have room in my bag, I’ll bring you some!
Yummy! Oh, to be a next door neighbor who just so happened to run out of all their lemon curd. ; )