Too many Meyer lemons on your hands? I know, California problems;) With three citrus trees at our house, we run into this problem every winter. And every year, I find myself harvesting as much fruit as I can for one of my favorite caking fillings: Meyer Lemon curd.
This sweet-tart custard is made of only four ingredients that come together very quickly for the most luscious spread, filling or spoonful of deliciousness. You decide.
Like my salted caramel sauce, this Meyer Lemon curd is one of my go-to recipes that I come back to again and again because it never fails me, and it’s quite versatile.
As a baker who strives for seasonality, but can’t always procure fresh, organic fruits at all times of year to fill my wedding cakes, I turn to curds made with organic fruit purees. And I use this very Meyer Lemon Curd recipe as the base. From rhubarb and blackberries to peaches and blood oranges, I make curds out of any/every fruit I can puree or liquify, and the results are delicious, intensely flavored, and always beautiful.
Here is my basic Meyer Lemon Curd recipe that I encourage you to explore with other fruits substituting fruit puree for lemon juice. Whatever you do, be sure to comment below and tell me what you’re making! Or tag #cakebloom on instagram so I can see:)
MEYER LEMON CURD
yields 2 cups; 16 oz
3/4 cups Meyer lemon juice, plus zest (from about 4-5 Meyer lemons)
9 egg yolks
1 C sugar
12 Tbsp. butter, cut into small pieces
In a medium saucepan with heavy bottom, whisk lemon zest, juice, egg yolks and sugar until combined.
Over medium heat, stir with a wooden spoon, making sure to scrape bottom and sides of pan, for about 5 minutes or until mixture is thick enough to coat back of spoon. ** be sure it doesn’t reach a full boil**
Once thickened, remove pan from heat and add butter, a few tablespoons at a time, whisking to combine as the butter melts.
Once all of the butter is incorporated, pour curd through a fine mesh sieve into a medium storage bowl and place a piece of plastic wrap directly on top of curd to prevent a film from forming as it cools.
Let curd cool completely about an hour and then refrigerate until firm, at least an hour before using.
** Freshly made curd can be stored up to three days in the fridge or freeze in a tightly sealed jar for up to three months. Curd can thaw in the fridge from frozen.
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