in my last food blog post, the angel food cake cupcakes with strawberries and cream one, i mentioned that i still had these egg yolks i need to put to use or throw away. well, i'm glad to say i did not throw them away. i actually got around to making some lemon curd with them. meyer lemon curd actually. okay, i guess it doesn't make a whole lot of a difference whether you use the regular lemons or meyer lemons. it'll still turn out pretty tart-y delicious. either that or my tastebuds aren't that great and can't taste the difference.
i think lemon curd is actually one of the easiest things to make and there's just no way one can mess up while making it. i mean, you just throw everything together in a saucepan on medium heat and stir until it comes together. then strain it through a sieve. easy peasy, right?! i think so. not only is it easy to make, it's super versatile. i mean, you can use your curd and spread it on a nice piece of toast in the morning for breakfast (like i did in the pics), use it as a cupcake or macaron filling, as mini tarts or add in some butter and make it a cream tart or even as a twist to your good old classic s'mores. i've actually seen pinterest pins of lemon curd s'mores. they look really tasty and i cannot wait to try it when i get around to having a s'mores craving. actually, come to think of it, i should definitely try it out since i do have a bag of open marshmallows hanging around my pantry. might as well use that up before it goes bad.
below's the recipe for this yummy meyer lemon curd. i grabbed it from one of my MIL's cookbooks. it's an ancient looking one with just all text, but i have to say, some of the recipes in there are delicious. maybe one of these days i'll go through it and pick certain ones out and make them and take (gorgeous) photos of the outcome. i bet they would look scrumptious. hehe ;) yeah, we'll see about that. one of these days, maybe.
okay, so i love my lemon curd pretty sour. the more tart it is, the better. the original recipe actually calls for 6 oz of sugar but i only put in half of it. of course, if you like yours sweet, then maybe add more sugar than i did or go all the way up to the 6 oz. personally, i would just hang out at 2-3 oz. up to you anyway. let me know what you think if you do make this. enjoy! :)
who doesn't love lemon curd? these meyer lemons make the perfect curd for morning toasts, afternoon tea sandwich cookies or yummy cupcake fillings.
meyer lemon curd
- 2 tablespoons butter
- 3-6 oz granulated sugar (about 1/4 cup to 3/4 cup, use the higher amount if you like your lemon curd sweet, less if you're like me and prefer it more on the tart side)
- 1/3 cup meyer lemon juice (it took me 2-1/2 good size meyer lemons, you may need more or less depending on yours)
- 4 egg yolks
- 1 egg white
combine all ingredients in a saucepan and put it over medium heat. stir the mixture until it reaches a honey-like consistency. turn off the heat and strain the lemon curd using a sieve. store in an airtight container. keep refrigerated.
makes about a cup. enjoy and happy eating! :)