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Meyer Lemon Curd

35

Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.

  • Yield: Makes enough for 2 dozen cupcakes

Source: The Martha Stewart Show, April Spring 2008

Ingredients

  • 1 cup sugar
  • Zest of 3 lemons
  • 3 large eggs
  • 4 large egg yolks
  • 1 cup Meyer lemon juice
  • 5 ounces unsalted butter, chilled and cut into small pieces

Directions

  1. Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

  2. Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

  3. Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.

Reviews Add a comment

  • MS11932647
    2 APR, 2010
    Step 1: This bowl with ice and water is used in step 3. Place another bowl into the ice-water bath and strain the curd into it to cool in down quickly.
    Reply
  • Sansgrace
    23 MAR, 2010
    Step 1 in this recipe - what does this mean and how is it used for this recipe, after stating to "set it aside", there is no mention of it again.
    Reply
  • trishcortani
    20 FEB, 2009
    lustefnat, you can get Meyer lemons at most grocery stores. I know that my Harris Teeter and Fresh Maket both carry them. So check gourmet and organic carrying grocers. I don't think you can find strictly Meyer lemon juice though. You might be able to at say a health food store in the juice isle. You can identify Meyer lemons apart from regular lemons because of their soft skins. They are very fragrant and turn bad fast. When you buy them place them in separate bags in the refrigerator.
    Reply
  • trishcortani
    20 FEB, 2009
    lustefnat, you can get Meyer lemons at most grocery stores. I know that my Harris Teeter and Fresh Maket both carry them. So check gourmet and organic carrying grocers. I don't think you can find strictly Meyer lemon juice though. You might be able to at say a health food store in the juice isle. You can identify Meyer lemons apart from regular lemons because of their soft skins. They are very fragrant and turn bad fast. When you buy them place them in separate bags in the refrigerator.
    Reply
  • lustefnat
    31 OCT, 2008
    where do you get the meyers lemon juice?
    Reply
  • cradke
    27 AUG, 2008
    Chinoise is the item you are thinking of. Sometimes called Chinois. Fine mesh, shaped like a cone.
    Reply
  • sandianthony99
    23 AUG, 2008
    For Seeley4: There is a very fine sieve you can get (cannot recall the name of it) and the prepared bowl is the bowl you chilled at the beginning of the lemon curd recipe (step #1). Good luck.
    Reply
  • seeley4
    21 AUG, 2008
    Can anyone tell me what "Strain lemon mixture through a fine mesh sieve set over prepared bowl" means? I can't wait to try this recipe but am totally stumped about this and this step was not shown on the show.
    Reply
  • SOMERSIZING
    20 AUG, 2008
    I LOVE LEMON CURD, AND AM ALWAYS LOOKING FOR A GOOD RECIPE. THANKS MARTHA
    Reply
  • MS10702140
    22 MAY, 2008
    Freshly made lemon curd should last 2 weeks in the fridge. The best way to freeze it would be to make lemon curd ice cream.
    Reply