Many people associate lemons as being part of the summer produce rotation but oddly enough they are a winter fruit, with their brightness punctuating the dreary, rainy season here in Northern California. It’s really quite wonderful to see our local farmers markets now showcasing an abundance of citrus fruit such as mandarins, grapefruits and Meyer lemons alongside the heavy root vegetables that define the winter season.
If you’re not familiar with the fruit, Meyer lemons are a cross between a lemon and an orange or mandarin with much of the tartness giving way to a light, floral sweetness. Therefore their bright flavor is a natural, welcome swap in a traditional lemon curd.
It’s rich, silky texture is perfect as a spread on toast, scones and muffins or swirled into yogurt. So, grab some lemons and get cooking! You really can’t go wrong!
meyer lemon curd
- 1/2 cup fresh Meyer lemon juice
- 1/3 cup natural cane sugar
- 2 eggs
- 2 egg yolks
- 6 tbs organic unsalted butter, cut in tablespoon pieces
- pinch of salt
Place a fine mesh strainer over a bowl and set aside.
In a small saucepan, whisk together the lemon juice, sugar, egg yolks, eggs and salt.
Add the butter and set saucepan over low heat, whisking constantly until butter is melted.
Turn the heat up VERY LITTLE and cook over moderate heat, continuoulsy whisking until the mixture has a jelly-like texture. It’s done when the curd retains its shape when it falls back in the saucepan from the whisk.
Immediately press the curd through the fine-mesh strainer. Once strained, it can be stored in a sealed container or jar in the refrigerator for up to a week.
(recipe from The Sprouted Kitchen)