Why I haven't discovered Meyer Lemons until a couple of days ago is beyond me. I've already made an unbelievable
Lemon Loaf Cake. Left with 5 remaining lemons, I wasn't about to let those luscious pieces of fruit grow mold on my countertop. I set out to make a personal favorite that I've always purchased... lemon curd. But this wasn't going to be just any lemon curd... this was
Meyer Lemon Curd. And I knew it was going to be something special.
I pulled a clipping from an old
Gourmet magazine that had been filed away. Ingredients included zest, juice, sugar, eggs and butter. The recipe seemed so simple that I began to doubt my ability in putting together such an epicurean joy.
The whole lot was mixed together in a metal bowl and set over simmering water until an instant-read thermometer registered 160 degrees F. (about 5 minutes.) Then the mixture was forced through a fine sieve to rid the curd of chunky zest. That was it! Done!
Couldn't have been easier.
Straight from the pan, the curd was warm and pourable. Refrigerated overnight, it thickened and became a spreadable product.