Meyer Lemon Curd - Made with Whole Eggs

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.

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

(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.