Meyer Lemon Curd

While I was whipping up a batch of this lemon curd last week I got the greatest idea to give some little jars of it for gifts. And not just any gifts, Valentines Day gifts to a few of our friends. It’s a little out of the ordinary, but still equally delicious!

After I processed the jars (to make them shelf stable) I made some adorable little jar labels to go on top that say “Pucker Up Buttercup”. I hope each of them will enjoy this lemon curd as much as I do!

Meyer lemons are a little different than traditional lemons. They are a bit sweeter and is said to be a cross between a lemon and an orange – although I think they still taste mostly like lemons, with a slight hint of orange. You can still make this lemon curd if you are using regular lemons, I would just suggest adding an additional 1/2 cup of sugar to cut some of the tartness of the lemons.

Lemon curd can be spread onto toast (english muffins, scones…etc.), it can be used to fill cupcakes or tarts, mixed into whipped cream for extra flavor – and my personal favorite, eaten right from the jar with a spoon ;)

If your egg cooks unevenly and you are left with little bits of cooked egg, strain mixture to remove the egg pieces through a fine mesh strainer. You can also strain the curd at the end to remove the tiny bits of lemon zest if you are a fan of a smoother curd.

This recipe makes 1 pint (I poured mine into 1/4 pint sized jars). Lemon curd that has not been processed in a water bath can be refrigerated for 2 weeks.

Meyer Lemon Curd

Ingredients:

1 ¼ cups sugar

3 Meyer lemons, zest and juice (about ½ cup)

1 stick butter, room temperature – cut into 1-inch pieces

5 large egg yolks

Pinch salt

 

Directions:

Place sugar in a food processor, fitted with a steel blade. Add in zest from all three lemons and pulse until the zest is finely minced and well incorporated into the sugar.

 

In a heavy saucepan, combine egg yolks, sugar mixture, and salt. Whisk in lemon juice until well combined. Cook mixture over medium low heat (taking care not to boil) stirring frequently to ensure that eggs cook evenly, about 8 to 10 minutes. Stir in butter one piece at a time, until all butter is incorporated into the mixture. Remove from heat and cool.

 

To can: Pour the curd into prepared jars leaving 1/2 inch of headspace. Process them in a boiling water canner for 20 minutes.

 

Recipe by me