Monday, January 24, 2011

Meyer Lemon Curd

January's saving grace: organic Meyer lemons on sale at Earthfare (Asheville's answer to Whole Foods). I've been waiting since last winter for the glorious, if brief, window of opportunity to make a few of my favorite things: lemon curd, preserved lemons, and candied lemon peel.

All of these things are good with standard (Eureka) lemons, but the Meyers are so much better. This wonderful citrus is the product of a cross somewhere way back in time of a standard lemon and some sort of orange (maybe a tangerine). The result is a lemon that is a little sweeter (great for curd), has a thinner rind (great for preserved lemons), and a less-bitter peel (easier for candying). The only downside apart from limited availability is that the thinner peel is not quite as substantial as regular lemons. The flavor, however, makes up for the thinner strips of peel.

Curd is easy to make but requires a whole lot of things you probably shouldn't think about too much: eggs, sugar, and butter. No, you don't need potatoes, garlic, turnips, or pomegranates--I just couldn't be bothered to clear the counter and this way you get a look at last year's preserved lemons in the background. I should mention that I got the recipe for this particular curd from the White on Rice Couple blog. They were making a Meyer Lemon Curd Pie with Espresso Ganache for Pi Day last year (March 14--think about it). I made the very decadent and very worthy pie with full intention to share with others but it just didn't happen. Somehow I ate the whole thing. Rather than risk that again, I have focused on making just the curd. It's easier and I find that I'm better at doling it out to myself just a spoonful at a time. And, yes, I am better about sharing it, too.

The recipe calls for 10 egg yolks, so if anyone has good suggestions for what to do with 10 egg whites, I'm listening. I have made egg white omelets, meringues, and am thinking seriously about buying a new waffle iron to replace the one that bit the dust a couple of years ago. Side note: it seems to take undue effort now to locate a normal waffle iron. I resent the supersizing of waffles. Much as I love Belgian beer and Belgian chocolate, I do not want Belgian waffles for breakfast.

Making curd this year was so much easier thanks to one of three Microplane graters that appeared in my Christmas stocking. Zesting four lemons took no time at all and I didn't grate any digits in the process. Few gadgets live up to the hype, but I think this one does. Those woodworkers make a fine grater/zester. Thanks to Kristin at the Unfussy Epicure for turning me on to this handsaver.

I thought this year's lemons were a little on the orangier side but after all the cooking and straining was done, ample taste tests lead me to believe that it was just the color of the fruit and not the taste that was more orange.

Oh, the finished product photo definitely doesn't do the creamy goodness justice. Guess I'll just have to make some more and keep working on my photography. But first, there are lemons to preserve and candied lemon peel to make.


  1. Now make one out of squid lemons! And leave in the tentacles!

  2. Laurie was wondering what to do with the 6 Meyer lemons we picked off my aunt's tree. She's going to experiment with the curd. I told her it would taste great with gingerbread

  3. Gingerbread would be the perfect vehicle for Meyer Lemon Curd. Ditto for gingersnaps. Strangely, Biscoff cookies--the ones some airlines used to offer as breakfast biscuits after an overnight flight--have become our curd delivery device of choice.

  4. I know this is really late, but if your still watching this post, I used 12 egg whites this morning for a Boccone Dolce. Layers of Meringue filled with sweetened whipped cream, berries and chocolate.

    Now I can make lemon curd with my "leftovers" - thanks

    I used this link for the Boccone Dolce recipe