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Did you know that (technically) there is no such thing as a Meyer lemon? Well, at least not as we know them. Officially, they haven’t existed for about fifty years, since a virus attacked the Meyer lemon trees and they were banned in the United States.

juicer

In 1975, an Improved Meyer Lemon was introduced, whose plants were virus-free, and people began planting them in backyards in America.

squeezing lemons butter

Some think that Meyer lemons are a hybrid between oranges and lemons. But I’ve been told by my produce guru that no one is in agreement as to what they are, exactly.

Because they are relatively fragile, these delicate citrus fruits don’t ship well. You used to have to know someone with a tree, as they weren’t found commercially. But now stores like Trader Joe’s in the states carry them from time to time, and another friend said she even found some at Costco.

whisking butter & yolks stirring lemon curd

A few years ago, a friend brought me a few Meyer lemons and I thought about making a small batch of sorbet or ice cream, but then realized that since there wouldn’t be all that much juice from my bright yellow beauties, I wanted to extend it as much as possible. So I made lemon curd.

straining lemon curd straining lemon curd

If you’ve never made or tasted, lemon curd, you’re in for a treat! In spite of its slightly off-putting name, it’s made like a custard, but easier as you can cook it directly on the stovetop, without tempering the eggs.

And in just a few minutes, right before your eyes, the mixture will magically thicken into silky, rich lemon curd.
(We recently got a Meyer Lemon tree, so am going to try growing them in our backyard. Wish me luck!)

Lemon Curd

Here, I use an "express" method for making curd by heating everything together over direct heat. If you’re feeling unsure, instead of increasing the heat in step #4, keep the heat very low, or cook the curd in a double-boiler; a bowl nested over a saucepan of simmering water.
Course Dessert
  • 1/2 cup (125ml) freshly-squeezed lemon juice
  • 1/3 cup (65g) sugar, or 1/2 cup (100g) if using regular (such as Eureka) lemons
  • 2 large egg yolks
  • 2 large eggs
  • pinch of salt
  • 6 tablespoons (85g) unsalted butter, cubed
  • Place a mesh strainer over a bowl, and set aside.
  • In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
  • Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
  • Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
  • Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

Notes

Serving: Lemon curd is wonderful spread on toast or crumpets. It can also be used as a cake filling and you can make a tangy lemon cream to serve alongside gingerbread by folding in an equal amount of whipped cream.

Related Links and Recipes

Lemon Tart

Lime Meringue Tart

French Tart Dough Recipe

Citrus

Improved Meyer Lemons (University of California)

Ortho’s Citrus Guide (Amazon)

Moroccan Preserved Lemons

Lemon Verbena Ice Cream

Citrus by Lance Walheim (Amazon)

Blood Orange Sorbet

Improved Meyer Lemons (Available online, from Melissa’s)

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