The Meyer Lemon is by far my favorite. A bit sweeter and richer in flavor… They remind me of my childhood and lemonade at my gramma’s house. Since its that time of year, I’m making lemon curd with them. This curd will serve as the filling for an over the top Easter cupcake… Recipe soon!
You can buy lemon curd, and it’s good! However, it really is easy to make. Twenty minutes start to finish… Unless you realize you’re out of butter, it’s nine o’clock at night and you have whipping cream in the fridge. Yeah… Lemon curd without butter is just not the same. So, I made some butter. All kidding aside, it was a good arm workout. Maybe if I only used homemade butter, I’d have good arms! But I digress… For the curd…
You will need the following:
- 4 egg yolks (reserve the whites for another recipe, perhaps tomorrow’s AMAZING cupcake recipe!)
- The zest of two lemons
- 1/2 cup lemon juice
- 3/4 cup granulated sugar
- 4 Tbsp unsalted butter
- In a medium saucepan, whisk the egg yolks until fluffy. Add the sugar and beat until smooth and creamy. About a minute.
- Add the zest and juice and begin to warm over medium heat. Whisk constantly until slightly bubbling and thickened. About ten minutes. Do not stop whisking and do not turn the heat too high or you will scramble your eggs. Trust me when I say that lemon curd scramble is not the business!
- Once the curd coats the back of the spoon and sticks, it has reached the desired thickness. Remove from heat and stir in the butter.
You will use about half of this for the cupcakes. As for the rest of it, slather it on toast for a decadent breakfast treat, spoon it over ice cream, eat it with a spoon when nobody’s watching… I’ve heard it might be good that way.
Swearing Mom out.