My fab friend Helen showed up last summer with the most incredible lemon curd that she’d tossed together that morning. It must be said that this is the same friend who when we went off to college could do nothing in a kitchen but burn salad. I always thought she was a lost cause – NOT IN LIFE mind you, but in the area of cooking. Thirty years later and the woman is maestro. Not only that – but she’s experimental, game for trying anything, no matter how unusual. Whenever she comes to visit I learn how to do something new. I had to wait until this month for her lemon curd demonstration. Not that lemon curd is hard to make, it’s not. If you’ve never tried it, give this a shot.
Meyer Lemon Curd (makes just shy of two cups)
- juice and zest of 4-5 Meyer lemons (you want a total of 1 cup of juice and zest combined)*
- 1 cup sugar
- 6 egg yolks
- ½ cup unsalted butter, chopped into approximately tablespoon-sized pieces.
*It is best if you use a large zester so that the zest is in medium-sized strips rather than teeny tiny pieces of zest.
In a medium saucepan whisk together the lemon juice, lemon zest, sugar and eggs yolks NOT ON THE HEAT. Once you have this thoroughly mixed, turn heat on to medium. Whisk constantly and cook for 8-10 minutes until the custard is starting to thicken. Gradually add the butter until it is blended. Take off the heat and allow to cool. Great served on toast in lieu of jam, or on ice cream, or with a side of fresh fruit, or just plain off of the spoon.