19 May 2016

Meyer Lemon Curd - Made with Whole Eggs

Meyer Lemon Curd - Made with Whole Eggs / www.delightfulrepast.com

Lemon curd is a must at a proper afternoon tea. You can have clotted cream, either raspberry or strawberry jam, plain or fruited scones (even gluten-free scones); but if you don't have lemon curd, well, oh dear, I just might get a sudden headache and have to go home.

Mixing it up in the food processor is a breeze. If you don't have a food processor, use a very fine grater to grate the lemon zest and then use a mortar and pestle to grind it into oblivion with a bit of the sugar and a mixer to mix everything up before cooking.

Of course, if you want perfectly smooth curd without even the tiniest flecks of peel you'll need to strain it before it goes into the jars. And if you're going to strain it, you don't need to be quite so vigorous in your efforts with the zest. But I happen to love the tiny bits (so tiny as to be invisible, but you can feel them on your tongue).

Meyer lemons are my favorite, but if they aren't available in your area or at the time of year you're making this, just use regular lemons and perhaps as much as an extra 1/2 cup of sugar. That's what I'll be doing once I can no longer get the Meyers. Especially since you'll be using the outer peel, it is best to use organic or unsprayed and unwaxed lemons. 

I used to make my curd with 8 egg yolks, then at some point I decided to just try it with whole eggs. I love it! And there's no worry about having to find a way to use 8 egg whites within a day or two so they don't go to waste. There are times when I just don't want to make a pavlova or angel food cake; all I want is a couple of scones with a spoonful of lemon curd.

Meyer Lemon Curd - Made with Whole Eggs / www.delightfulrepast.com

Not sure you can tell from the photos, but the texture is perfect for scones and lemon tartlets and cake fillings. It's not overly thick and sticky like some storebought lemon curds. But it is thick enough to mound on the spoon and require a little shake of the spoon to dislodge it. (Making that point is precisely the reason for my rather same-y photos.)

Tell me, do you love lemon curd? What do you use it for?

Update 12/07/16: For how to throw an afternoon tea party and a roundup of afternoon tea recipes, see Afternoon Tea Party Tips.


Meyer Lemon Curd - Made with Whole Eggs / www.delightfulrepast.com

 

Meyer Lemon Curd


(Makes about 2 1/2 cups)

3 to 4 organic or unsprayed and unwaxed Meyer lemons
1 cup (7 ounces/) sugar
1 tablespoon (9 grams) non-GMO cornstarch
Pinch of salt
1 stick (4 ounces/113 grams) unsalted butter, room temperature
4 large eggs, room temperature

1 Have ready 3 half-pint jars or 5 quarter-pint jars (6, if you're using regular lemons and the added sugar). Using a vegetable peeler, remove the zest of 3 lemons. Squeeze and strain the lemons, using the fourth lemon if needed, to get 1/2 cup of juice. 

2 In work bowl of food processor, process the zest with the sugar, cornstarch and salt until the zest is extremely finely minced (it disappears), about 30 seconds. Add the softened butter to the work bowl; process until mixed well, about 15 seconds. Add the eggs to the work bowl; process for 10 seconds.

3 Scrape the mixture into a heavy-bottomed 2-quart saucepan (I use the Le Creuset stainless steel 2-quart saucier) and stir in the lemon juice. Cook over low heat, stirring constantly with a silicone spatula, until mixture is thickened and coats the spatula (and when you run a finger across it, it leaves a track). It should register 165F/74C on an instant-read thermometer. This will likely take about 10 minutes; do not boil.

4 Pour into 3 half-pint jars (one will be just partially filled) or 5 quarter-pint jars. Refrigerate for several hours before using and for up to 2 weeks. For longer storage, freeze for up to 3 months.

78 comments:

Jessica Jarrell said...

Homemade lemon curd is the BEST! I can't handle the store-bought versions, they just don't taste the same. Now I just have to find some Meyer lemons so I can try your version! :-)

Jean | DelightfulRepast.com said...

Jessica, you can still try it with regular lemons. It will just require more sugar. But if you can get your hands on some Meyers, I think you're really going to like it!

Angie Schneider said...

This reminds me that I haven't made lemon curd in a really long while. Your lemon curd has such a smooth texture..beautiful!

Jean | DelightfulRepast.com said...

Angie, thank you. I love a nice smooth curd.

kitty@ Kitty's Kozy Kitchen said...

I love lemon curd in those tiny tarts with a berry on top. I made King Arthur's microwave lemon curd recipe, but I'd love to try yours. Let's sit down together and I'll bring some scones over, and we can slather on your lemon curd, and share a cup tea. Sound good?? I think so!

Marilyn Lesniak said...

I have never made lemon cure. Can you believe it? Pinned and shared to #ThursdayFavoriteThings!

FABBY'S LIVING said...

Pretty girl, what a great home made lemon curd recipe, so smooth looking, I love it! I will soon try it and let you know!
I love angel cake with 'clotted cream' it's just perfect for moistening it in a lovely way, instead of dunking it in milk, lol.. (My DDs did that, they hated clotted cream)
I love your idea too with the scones. Thank you for your fun visit, I appreciated it sweetie.
I'm pinning.
Enjoy the upcoming weekend.
FABBY

Jean | DelightfulRepast.com said...

Ohhh, Kitty, yes, that does sound good! Would love that!

FABBY'S LIVING said...

Oh... I just followed your blog too.

Hugs,
Fabby

Jean | DelightfulRepast.com said...

Marilyn, I think a lot of people have never made it. Hope you'll try it soon!

Pauline Wiles said...

I love lemon curd but like others, have never made it. For those of us who are not fans of too-sweet things, it seems to strike a lovely balance. My preferred use for it is simply on toast, but I might pop it on a scone too. Thank you, Jean - wonderful post!

Thomas "Sully" Sullivan said...

Have never been introduced to lemon curd (…how do you do, Lemon Curd?). At least not knowingly. Could be it was at some classy event that I dragged my classless self to. In any case, I’m flying blind but will not hesitate to award 5 cleavers to this concoction. It is much too close to lemon meringue pie to be anything but 5 cleavers! Lemon curd – yum, yum!

Jean | DelightfulRepast.com said...

Fabby, thank you (and thank you for pinning -- much appreciated!). I hope you will try it soon, and do let me know how it turned out for you. Try the clotted cream, too!

Jean | DelightfulRepast.com said...

Fabby, thank you for following! I really appreciate it and look forward to visiting your blog regularly.

Jean | DelightfulRepast.com said...

Pauline, I'm glad you liked the post! I'll have to try some of the curd on toast as I never have before.

Jean | DelightfulRepast.com said...

Sully, I had a feeling this one might earn your coveted 5 Cleavers award due to its similarity to lemon meringue pie! Yes, you could call this lemon pie without that pesky crust and meringue!

Michele @ The Nest at Finch Rest said...

I LOVE homemade lemon curd and haven't made it in a very long while.

I host (well used to much more often) tea parties and I have a couple tea society sisters who absolutely love good lemon curd.

I think it is time to make some more, and will try your recipe too. Thank you for sharing! It looks so delicious!

Daniela said...

Oh, I so love lemon curd, but I've never made it with whole eggs, I want to try it, thank you dearest Jean for another wonderful recipe of yours !

I wish you a most wonderful remainder of your week, sweet friend, sending my dearest love to you ❥

Dany

Jean | DelightfulRepast.com said...

Michele, thank you! I hope you will try it soon and let me know how it turned out for you. I made this batch for a tea party in a couple days. Can't wait!

Jean | DelightfulRepast.com said...

Thank you, dear Dany. I hope you like it as much as we do. Hope you are having a wonderful spring.

Charlene said...

Oh I love lemon curd. I have never made it myself though. This sounds easy.

Jean | DelightfulRepast.com said...

It really is, Charlene. I hope you'll try it soon.

Sandi@ Rose Chintz Cottage said...

I love lemon curd and home made is always best. Thank you for sharing your recipe. Yum! Enjoy your weekend, Jean.

Blessings,
Sandi

Jean | DelightfulRepast.com said...

Thanks, Sandi! Have a great weekend!

Pom Pom said...

Hi Jean! Oh, YUM! I love lemon curd. Your recipe looks perfect!

Jean | DelightfulRepast.com said...

Karen, thank you! I love it and hope lots of readers will make it and enjoy it as much as we do.

Mildred said...

You have made me so hungry! Wishing you a nice upcoming weekend.

Jean | DelightfulRepast.com said...

Thank you! I was just thinking about you this morning, Mildred. Glad you stopped in so I can find your blog now. All I could remember was your old blog name!

teacupsandstitches.com said...

Hi Jean, I have an English friend who also makes lemon curd from scratch. She claims it is quite easy. On occasion her jars of curd are given as gifts and are always appreciated. I think I will try your recipe. Thank you for sharing it and the lovely photos. Kindest regards, Jill

Jean | DelightfulRepast.com said...

Jill, thank you! I think you'll find that it IS quite easy. You'll be hooked! :-)

Bernideen said...

Dear Jean:
I canned this once and I think it might be time to do so again! Delicious. Thanks for sharing and linking and Happy Tea Time!

Jean | DelightfulRepast.com said...

Thanks, Bernideen! I decided I'm afraid of canning it, but I'm sure your canning skills are more advanced than mine. I have thought of freezing it though. I'll let you know how that turns out.

Lea Ann (Cooking On The Ranch) said...

Homemade curd is divine. I've only made it once and made lime. Thanks for this recipe.

Jean | DelightfulRepast.com said...

You are welcome, Lea Ann. Lime is wonderful, too; but the Meyer lemon is my fave!

Cheryl said...

I am all about trying this recipe!! I, too, find that having a bunch of egg whites demanding to be used is intimidating, so I love your solution. I also love lemon curd...mmmmm

Thank you, Jean!! :)

Jean | DelightfulRepast.com said...

Thank you, Cheryl! I hope you'll love this lemon curd!

Stephanie said...

Mmmm.. I was just thinking that your lemond curd would be delicious on scones :) Thanks for sharing your tasty recipe. dear Jean.

Have a beautiful weekend. Hugs!

Jean | DelightfulRepast.com said...

Thank you, sweet Stephanie!

Jeanie said...

Hi Jean -- a couple of things here! First, since I can't reply to your blogger comments by email, thanks for coming by the Marmelade Gypsy. I wish I'd had your lemon curd recipe when making that lemon meringue cake. In fact, I'd be whipping it up today for a tea tomorrow but I have six yolks I need to do something with and not sure if it would work without the full egg. If I had time to experiment I'd give it a shot but I'm not that sure about egg chemistry!

But this looks delish and usually I don't have spare egg yolks hanging around (the mousse was the culprit!) So sooner or later here, I'll be giving it a try. I find life without lemon curd is dull indeed! And I have some awesome scones to put it on!

Your sweatshirts -- Go Blue is U of M (the maise-and-blue school down the road, but I have OK feelings as The Kid went there); MSU (my alma mater) is green and whiite! So if you were wearing MSU shirts, that Go Blue was an insult! And if you are wearing navy/gold shirts, a reference of camaraderie!

Jean | DelightfulRepast.com said...

Thanks! Sorry, Jeanie, yes, it was U of M. I always get that confused! I do hope you'll get a chance to try this curd soon (thus ending having another thing that leaves you wondering what to do with all those rest-of-the-eggs!).

Tony Grant said...

Jean, back in the 1950's and onwards through the 60s and 70s when I eventually left the nest, in Southampton where I was born and brought up, my mum made me and my brothers lemon curd. She put it into recycled jam jars and we ate it, spread on top of bread and butter and often on toast. You have brought back memories!!!!!

Jean | DelightfulRepast.com said...

Tony, thank you so much for sharing that memory with me! How fun! I love it so much I have a hard time not just eating it straight out of the jar!

Anne's Attic - Design said...

Thank you Jean or sharing this yummy recipe at SYC! :)Jo

Jean | DelightfulRepast.com said...

My pleasure, Jo! I gave a jar to a friend this morning, and she was thrilled! I think she thinks it's hard to make. ;-)

Gerlinde in Washington said...

I love that your recipe uses whole eggs. I never seem to be able to get around to using my leftover egg whites.

Jean | DelightfulRepast.com said...

Thanks, Gerlinde. I know what you mean!

Margie said...

I've never actually had lemon curd. Maybe it's not common north of the border? I don't know how I ever mistook the teapot for purple. Hee!

Jean | DelightfulRepast.com said...

Margie, up until recent years it wasn't common south of the border either! It's a British thing, so it's very common in Canadian places like Victoria BC.

The Devotea said...

How could you?
Like anyone with any sense , I love this stuff (it's been traditionally called 'lemon butter' in most of Australia, but that's changing) .
BUT I AM ALLERGIC TO LEMONS.
It's been torture to read this and look at the photos.

Jean | DelightfulRepast.com said...

Ohhhh, Devotea, I'm so sorry! Can you eat limes or oranges? If so, I'll work on a recipe for you. Just let me know. :-)

Cathleen said...

I actually JUST made lemon curd!! I put it on vanilla cake, and it was so good!! Yours looks amazing!

Jean | DelightfulRepast.com said...

Cathleen, thank you. It IS wonderful on vanilla cake, isn't it! I just served it, and my homemade clotted cream, with scones at a tea at my friend's house this afternoon. Everyone loved both.

Anonymous said...

Hi Jean,

We love lemon curd and will definitely be trying your "whole egg" recipe the next time I make it.

We don't seem to have Meyer Lemons here - ever. But I will have to check around and see if they might be here seasonally. Thanks for all the tips!

Our favorite way to enjoy it is on fresh, hot scones. We had this for Easter this year for dessert! The curd tasted like "Spring on a Spoon"!

Love,
Lily

Art and Sand said...

You had me at Meyer lemon.

Thanks for sharing with SYC.

Jean | DelightfulRepast.com said...

Lily, thank you! Did you not know you are the winner for the Wusthof knife giveaway? You did not include your email address in your comment, so I have no way to contact you; but the announcement is in the comment section of that post. I hope to hear from you before midnight Eastern time Sunday (just 15 hours from now), at which time I'll have to select another winner.

Jean | DelightfulRepast.com said...

Art and Sand, thank you for hosting SYC. There's nothing quite like a Meyer lemon.

Bernideen said...

Dear Jean:
Your post is featured today on my Special Featured Blogs from Monday's party! Congratulations.

Jean | DelightfulRepast.com said...

Thanks, Bernideen! I'm heading over there now!

Cocoa and Lavender said...

Agreed! One cannot have tea without lemon curd (or lime, or orange, or...). I love that you use the whole eggs - I will need to try this once the season returns here in Tucson! "Bookmarked for future pleasure!" ~ David

Jean | DelightfulRepast.com said...

Thank you, David. I hope you will let me know how it turns out for you. I made a batch for a tea party yesterday, and everyone loved it.

Anonymous said...

Hi Jean! No, I didn't know I had won. I had thought the drawing for the knife was a little later for some reason and was going to check soon!

My email address is juneagain @ hotmail . com (with no spaces in between, of course.)

This is the one giveaway I have entered that I really, really wanted to win. And it is the only one I have! I am actually at tears because this has been an incredibly difficult week and now something so nice has happened. Thank you.

Thank you so much,
Lily

Jean | DelightfulRepast.com said...

Lily, I'm so glad you responded -- at midnight (Eastern) tonight I was going to have to do another random drawing. So glad, too, that this is something you can really use and was a bright spot in your week. I've emailed you as well. All the best, Jean

Judith @ Lavender Cottage said...

I love lemon curd and usually buy jars of it which are expensive but you make the recipe appear so easy Jean, I'm going to give it a go.
Perfect on a scone or next best - crumpets. Some lemon tarts would be nice as well!

Jean | DelightfulRepast.com said...

Judith, I hope you will give it a go soon. It is so much less expensive than storebought *and* so much fresher tasting. I am sooo in the mood for some tiny lemon tarts now that you mention them!

Jann Olson said...

Oh yum Jean! I have never made my own lemon curd. It looks absolutely delicious! Thanks for sharing the recipe with SYC.
hugs
Jann

Jean | DelightfulRepast.com said...

Jann, I think you'll be surprised at how easy it is and how much better it is! Back atcha with the hugs!

Katrin said...

Yum, I could eat spoonfuls of this! I love lemon curd ever since my second pregnancy, where I had lots of lemon pie cravings and made lemon curd. It's so delicious, but I haven't made any in a long time actually! Pinned!

Jean | DelightfulRepast.com said...

Katrin, isn't it wonderful to have something so much easier and faster than pie to satisfy your lemon pie cravings?! Thanks for Pinning, too; much appreciated!

Gina said...

Jean, thank you for visiting my little blog. So very nice to meet you. I have never made lemon curd but I am thinking that will change soon! Thank you for sharing your recipe with us!

Jean | DelightfulRepast.com said...

Thanks, Gina! Do let me know how it turns out for you. Or if you have any questions about it.

Billie Jo said...

Hello!
Thank you for visiting my little space!
Your comment led me back here, and I am so glad!
I am honored to be your newest follower. : )
Have a cozy day!

Jean | DelightfulRepast.com said...

Billie Jo, thank you so much! You just made my morning!

Marilyn Lesniak said...

Congratulations! Your post was my feature pick from my Commenters at #ThursdayFavoriteThings this week. Visit me on Wednesday evening and to see your feature and grab you badge! I invite you to leave more links to be shared and commented upon.

Big Rigs 'n Lil' Cookies said...

This sounds delicious! I've always wanted to try making a lemon curd, and have never gone through with it. With the surplus of eggs that I have right now, I think I need to make this!

Jean | DelightfulRepast.com said...

Marilyn, thank you so much!

Jean | DelightfulRepast.com said...

BRnLC, thanks! And, yes, I think it's a perfect way to use your surplus of eggs! We had it on cake tonight, and our guests loved it.

April J Harris said...

I love lemon curd, Jean, but I've never made my own, partly because of the egg yolk thing. I love this recipe using whole eggs - and I'm definitely going to give it a try when I get home. I can't get Meyer lemons sadly but I know it will be delicious anyway. Lovely photographs! Pinned, and will be featuring your post at next week's hop. Thank you so much for sharing with us at the Hearth and Soul Hop!

Jean | DelightfulRepast.com said...

Thanks so much, April. Your Pins and shares are much appreciated. I am honored to be featured. Just remember that when you using regular lemons you'll likely need to use more sugar.

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