Meyer Lemon Curd

Until a few years ago I thought a lemon was a lemon. And then I found out about Meyer Lemons. Curiosity about food always gets the best of me and I had to know what the fuss was all about. So I purchased some and did some experimenting. Yummy! They have more of a mellow lemon flavor, sweeter and less tart. My first recipe was Lemon Curd. I usually just buy this stuff when I need it because I think I'm too busy to make it.

 

That would be Myth #1. Because it's easy! And not very time consuming at all.

 

And the end result is a lot fluffier than the more "plastic like" substance you purchase in the cute little jars. I think it's the little jars that attract me to the stuff. Weird, I know.

 

The first batch I made was a little bit too buttery for me so I made a second batch and reduced the butter. I liked it much better. I used that first batch (ha, what was left of it) in an angel cake roll that was amazing with a raspberry sauce. I'll post that one later. And the last batch is headed for a cheesecake (what else? :) for the weekend. Yumm!

 

Question for you. If I would be making that cheesecake for you, would you prefer it IN the cheesecake or would you prefer it as a topping for a plain cheesecake?

 

2/3 cup sugar

4 teaspoons Cornstarch

4 teaspoons zest

½ cup fresh squeezed juice

4¼ Tablespoons unsalted butter

 

4 eggs, beaten

 

In a small bowl beat the eggs. Set aside.

 

In a saucepan combine sugar and cornstarch with a whisk. Add the next 3 ingredients and cook over medium heat till it is thickened and bubbly.

 

Add half of this mixture to the 4 beaten eggs whisking as you pour. Return all to the saucepan and cook for another 2 minutes, whisking constantly.

 

 

 

Remove from heat and place a piece of waxed paper directly onto the entire curd surface. Let cool completely.

 

 

Approximately 2 cups.