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Friends, I am so eager for the arrival of spring. Each time I head out to our driveway, to shovel yet again, I seem to long for it even more. To help myself, I’ve started brightening up the house a little in anticipation. I’ve added some fresh green plants and herb pots to the kitchen, and as the days get a little longer I leave the curtains open to try to catch some of that sunshine. I know it’s coming, I’ve just passed the February blahs and am well into March, and I can see the light at the end of the tunnel!
It seems that around this time my cooking routines need some freshening up too. I start pinning away all of the fresh salads and dishes I want to make. I look for ones that seem brighter and fresher. Even my baking recipes change and I start searching for dishes that incorporate more fruit or seem a little more, I don’t know, cheerful. If Meyer lemons don’t scream cheerful, I don’t know what does. They are thought to be a cross between a lemon and a mandarin orange, and are much sweeter than regular lemons. Meyer lemons are smaller than regular ones and their skin is much smoother and a bright orange-yellow colour. Every time I’m at the market I grab a bag if they’re available.
One of my favourite things to make with lemons is curd. A gorgeous dish of bright and tangy Meyer Lemon Curd adds a serious burst of sunshine to any table. I’ve always loved having lemon curd to serve with warm biscuits, trifles and mini sponge cakes. When friends ask me to make cakes for them, they usually request a layer of lemon curd in there somewhere too. You can also mix it with this Swiss Meringue Icing for the most incredible lemon buttercream. For me, the hardest part about making a lemon curd is waiting until it cools. I could, and have many times, eaten it by the spoonful when it’s still warm. It tastes like the most comforting sweet and tangy warm lemon pudding! And, folks making curd is really quite simple and can be prepared ahead of time. If you’ve ever bought a jar of lemon curd from a shop, and then tasted homemade, there really is no comparison!
There are differing opinions about the best way to make a curd. I am from the double boiler camp, where others swear that lemon curd turns out just fine when stirred directly in a pot. I’ve always followed the rule that when working with eggs, it’s best to work over a double boiler to lessen the probability of scrambling the eggs in the dish. It may seem to take a little longer, but trust me, it’s worth it!
Are you in the same boat as me, just dying for spring to arrive? You can definitely bring it a little faster by making a bright and beautiful citrus curd! Read on for my Back To Basics- How To Make Meyer Lemon Curd Recipe!
Back to Basics- How To Make Meyer Lemon Curd Recipe
-5 tbsp. Meyer lemon juice (approximately 2 1/2 lemons)
-1/2 cup sugar
-1 whole egg, 3 egg yolks
-6 tbsp. unsalted butter
Step 1: Place a medium-sized heat proof bowl over a pot of simmering water. Whisk in the eggs, sugar and lemon juice. Continue stirring until it thickens up and coats the back of a wooden spoon. This can take at least 10 minutes.
Step 2: Remove the curd from the heat and stir in the butter. You can strain the curd here, for a smoother curd, however I often skip this step. Pour the curd into a small bowl and cover directly on top of the curd with plastic wrap, so that no skin forms on the curd as it cools. It will thicken even more once it’s cooled down.
Step 3: Chill the curd for at least 3 hours or more. Use with trifles, scones, icing, cakes and many other desserts.
Note: Curd will remain fresh for up to 5 days in the refrigerator.
Tell me… What is your favorite spring and summer dessert? What baking recipe would you love for me to share next?
Don’t forget to pin this recipe for later!
Looking for a delicious recipe to put your lemon curd on? Give these a try!