creamy meyer lemon curd
which, would you look at that... it's meyer lemon season right now.... hmmm maybe it's time to whip up some curd
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This meyer lemon curd is ultra creamy. Mostly because the sheer amount of butter in it (about 33% butter OKAY!!!) But also, it’s all about how you in corporate the butter. You’ll want to take things nice and slow. I promise, like all good things in life it’s worth the time and effort.
This is not a recipe I make lightly or often because butter ain’t cheap these days. This is like special occasion curd- impress your mother in law type shit. You know? Like you break this one out only when absolutely needed.
It pairs extremely well with my olive oil chiffon cake, stone fruit black pepper jam and torched swiss buttercream. It also makes a great filling for a lemon meringue pie- just add it to the crust of your choice and bake for 10-15 minutes in a 325F oven after initially making the curd until a jello like jiggle of setness is achieved.
This recipe makes 1000 grams of curd.
MEYER LEMON CURD
*a printer friendly, easy to view PDF version of the recipe is available to paid subscribers at the end of the post*
TOOLS:
Medium pot
Mixing bowls, large enough to fit over the pot
Whisk
Fine mesh sieve
INGREDIENTS:
190 grams meyer lemon juice (fresh!!!)
220 grams granulated sugar
5 grams meyer lemon zest (about 1 whole lemons worth)
200 grams eggs (about 4 whole large eggs)
60 grams egg yolks (about 3 large egg yolks)
1 teaspoon grams diamond crystal kosher salt
330 grams butter, cold & cubed
*optional* 1/4 teaspoon citric acid
DIRECTIONS:
Fill a pot with about an inch of water and bring it to a very gentle simmer over medium heat.
Meanwhile in a bowl large enough to fit over the pot of water, immersion blend together the 190 grams lemon juice, 220 grams granulated sugar sugar, 5 grams lemon zest, 200 grams eggs, 60 grams yolks and 1 teaspoon salt until homogenous. You could also use a whisk to combine but if you have an immersion blender it really gets everything nice and combined.
Place the bowl over the pot of water and drop the heat to medium-low. This is going to gently heat the curd to avoid scrambling the eggs.
Whisk constantly. You’ll cook until the curd thickens and the tines of the whisk leave behind a trail. The texture should resemble that of a zabaglione. Be sure to whisk during the entire cooking process to avoid curdling the eggs. Over cooking the eggs to the point where they scramble leave the curd with an eggy and undesirable taste.
Once thickened, strain the curd into another bowl. This step is just to catch any bits in the off-chance you slightly scrambled the eggs.
Immersion blend it for about a minute to cool it down slightly. (This can also be done in a blender- just strain into the blender instead of a bowl in step 5!)
At this point you’ll begin to add your 330 grams of very cold butter a cube at a time. With each addition of butter you’ll immersion blend it until incorporated. Using the cold butter will cool the curd down and is also helping to achieve a better emulsification of the butter to get an ultra creamy texture. At this point if you find your curd isn’t punchy/tart enough you can choose to add 1/4 teaspoon of citric acid to brighten the flavor up :)
Once all the butter has been added you should be left with a super creamy curd.
Transfer to whatever container you wish to store it in. Cover directly with plastic wrap to avoid a skin from forming.
Store in the fridge overnight until you’re ready to use it! It’ll keep in the fridge for up to a week.
