Wednesday, April 13, 2016

Meyer Lemon curd


  

Today I will show you how to make a delicious homemade lemon curd. I use my favorite kind of lemon called Meyer lemon, which is frequently used in my other recipes. Meyer lemon is a cross between a lemon and an orange. It has a fruity fragrance with less acidic compared to regular lemon. It can also be substitute for a Japanese citrus fruit called Yuzu. Meyer lemons are easy to find these days and are available all season long!

 


Lemon curd is a lemon-flavored custard that was served in England back in the days. It goes well with scone, toast, or even as a pie filling. My family is in love with lemon curd; especially my youngest son gets really excited when he sees the jar on the table!

 

 


Meyer Lemon Curd Recipe

5 Meyer lemon (around 550g)
1 cup granulated sugar (around 220g)
3 whole eggs
8 tablespoons of butter
 
1.  Zest Meyer lemons using a peeler or a grater.
 

 
2.    Squeeze out the lemon juice into a bowl together with the lemon zest.



 
3.  Add sugar, eggs, and butter into the bowl and sit it over a bain-marie to melt the butter.
 
 
4.    Stir the mixture for about 10 to 15 minutes until it starts to thicken and turns custardy. Make sure the water bath doesn't boil, and don’t let the bottom of the bowl touch the water. This will cause the eggs to harden. If you want to smoothen your custard, you can strain the custard at this point (I find it unnecessary to strain).
 
 
5.    Keep the lemon curd in a sanitized jar. Once the mixture cools down, you can cover the top with wax paper.
 
6.    Put a lid on and refrigerate once the mixture completely cools down. It can be stored for about a week.
 
 
 
★If you are interested in Japanese cuisine then check out my other articles in the Washoku.Guide

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