Meyer Lemon Curd
- Comments()
The Martha Stewart Show, April Spring 2008
- Yield Makes enough for 2 dozen cupcakes
Add to Shopping List
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
- Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
- 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.
- 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.
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.
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.
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.
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.
where do you get the meyers lemon juice?
Chinoise is the item you are thinking of. Sometimes called Chinois. Fine mesh, shaped like a cone.
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.
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.
I LOVE LEMON CURD, AND AM ALWAYS LOOKING FOR A GOOD RECIPE. THANKS MARTHA
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.
I made this for a co worker who loves lemon pies. The only complaint is that I didn't fill the cupcake with enough filling! The Meyer lemons are a refreshing contrast to the cake. I think I am going to try this recipe with key limes next time.
How long does this lemon curd stay good for? Could i freeze it for future use?
I meant to say when I can't find meyer lemons
Meyer lemons are a hybrid of lemons and mandarin oranges. Meyer lemons are sweeter and less tart than regular lemons. I've used regular lemons when I can find meyer lemons and the dish is just a little less sweet.
What is the difference between Meyer lemons and regular? Are the Meyer's a bit sweeter? Can you use regualr lemon juice, do you think?