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I've made lemon curd with Meyer lemons ONLY, never used any other kind of lemon. My recipe is from
Joined: Apr 10, 2006
Posted to Thread #14521 at 12:04 pm on Apr 20, 2009
Damon Lee Fowler's "New Southern Baking" and it has always been spectacular. How does this recipe match up with yours? Note that this one uses 4 yolks. Maybe that's why I had no problem with Meyer lemons. Don't know about the acidity issue.
4 ounces (1/2 cup or 1 stick) unsalted butter
1/2 cup freshly squeezed lemon juice (about 4 to 5 lemons)
4 teaspoons grated lemon zest - or more, to taste
1 cup sugar
2 whole large eggs and 4 large egg yolks
1. Prepare the bottom pot of a double boiler with 1 inch of water and bring to a boil over medium heat. Reduce the heat to a slow simmer. Put the top pot over direct, medium heat and put in the butter. Barely melt it, and then stir in the lemon juice, grated zest, sugar and a small pinch of salt, stirring until the sugar and salt are dissolved, put it over - but not touching - the simmering water.
2. In a separate bowl, beat together the eggs and yolks until smooth. Slowly stir them into the butter, and cook, stirring constantly, until quite thick, about 8 minutes. The spoon should leave a distinct path in the curd. The custard continues to thicken as it cools, but won't reach the stiff consistency of a bottled lemon curd until it is cold, so don't overcook it. Remove it from the heat.
3. Keep stirring the curd until it has cooled somewhat and then pour it into another container and let it cool completely. Cover and regrigerate until thoroghly chilled before using.
Makes about 2 1/2 cups
My shortcuts are to use a large glass bowl for the top pot, and melt the butter in it in the microwave.
"A brandy for the Chef!"
Other messages in this thread:
- 14521. Did anyone make Meyer lemon curd? Mine is tasty, but slightly thinner than normal. - MarilynFL - 11:13am on 04/20/09 (18)
- I've made lemon curd with Meyer lemons ONLY, never used any other kind of lemon. My recipe is from - Marianne - 12:04pm on 04/20/09
- Hi Marilyn, here is the recipe I always use with Meyers, it turns out fabulously - 5 eggs [LINK] - LisainLA - 12:20pm on 04/20/09
- I have used this recipe and it works great. . . - mistral - 1:13pm on 04/20/09
- Mistral, thanks again for sharing this recipe. I've never tried the lime, always Meyer lemon. [NT] - LisainLA - 2:17pm on 04/20/09
- I can't wait to try this with limes. I love to make the curd and fill little pastry tassies with it [NT] - Marianne - 2:48pm on 04/22/09
- Wish I would've made one of these Saturday instead of the nasty store bought... - Tessie in Cincy - 1:26pm on 04/20/09
- Tessie, I was actually shocked when an inn owner made us lemon meringue pie - MarilynFL - 1:37pm on 04/20/09
- I was trying to make the winning Food Networks Challenge cupcake... [LINK] - Tessie in Cincy - 1:54pm on 04/20/09
- Here's one that I have been using from Sally Scheider REC: Meyer Lemon Curd... - charlie - 2:43pm on 04/20/09
- Gay posted this one from Chez Panisse-REC: Meyer Lemon Meringue Pie... - charlie - 2:47pm on 04/20/09
- Marilyn - Do you have a lemon pudding recipe? [NT] - Tessie in Cincy - 4:19pm on 04/20/09
- No Tessie...I just stick with curd now. Either straight, blended with whipped cream or pastry cream. [NT] - MarilynFL - 7:44am on 04/21/09
- Me too... Meyer lemons only... here's my fave >> - cheezz - 7:27pm on 04/20/09
- You guys are making me jealous! Never seen or tasted a Meyer lemon! [NT] - CynUpstateNY - 4:06am on 04/21/09
- Cyn, our grocery store has a small basket out now with the rest of the citrus. $1.99 pound. [NT] - MarilynFL - 7:45am on 04/21/09
- I have a dwarf tree - I'll bet one would grow nicely where you are! [NT] - LisainLA - 1:54pm on 04/21/09
- We grow Meyer lemons in two pots on our terrace, in South Alabama, near Fla panhandle. Had 54 - Marianne - 2:45pm on 04/22/09
- i just made meyer lemon curd...no problem with thickness, just (more) - daricem - 9:43pm on 04/21/09