Our lemons seemed to be doing just fine, hanging out on the tree until we needed them. Still, when the forecast called for snow, I thought about all those times that orange juice prices went through the roof because freezes had destroyed the crop. Time to harvest.
Quite a haul! I actually left a few on the tree to see how they’d be after being snowed upon and frozen. Perhaps I’ll make lemon sorbet.
Lemon curd seemed like the perfect lemon delivery system for the times. Soon, I’ll be making pumpkin bread, possibly gingerbread, definitely ginger cookies … many things that would only be better with a big dip in lemon curd.
I doubled the recipe, and then made a second double recipe. I cannot imagine any reason to make a single batch of this stuff—it could not possibly be enough and would just leave you wanting. If you truly want only a smidgen, then half the recipe below will do.
Meyer Lemon Curd
3-4 big Meyer lemons – will become 1 c. juice and 4 tsp. zest
1 c. sugar
4 large eggs
2 sticks (1 c.) butter
Zest the lemons to get 4 tsp, then juice them to get 1 c. lemon juice, strained of all seeds and such.
Stir lemon zest and juice together with sugar and eggs in a non-reactive metal bowl. I’ve used a plain aluminum bowl, and believe me, you do not want to make that mistake!
Rest bowl atop a saucepan of simmering water and stir in butter, cut into pats of equal size. The mixture will look curdled and you’ll think it could not possibly be right. It will be fine.
Stir until the mixture reaches 160 degrees (F). No thermometer? You can tell it is done when it coats the back of a wooden spoon and the trail your finger leaves when you dredge it across the spoon remains after your finger is gone.
Strain the mixture through a sieve and jar to keep for a week in the fridge. Eat it by the spoonful. Dip cookies and cake into it. Stir it into yogurt. You will find plenty of ways to eat it.
If you don’t like straining the curd, you can use the alternate method I tried which created an equally good product. Cream the butter and sugar, then mix in the eggs. Stir in the zest and juice, then heat in a nonreactive sauce pan until 160 degrees … all done.