Have you ever wondered how lemons got such a bad wrap? And for how long have lemons been associated with someone being the recipient of misfortune? Apparently, since 1915 when writer Elbert Hubbard published an obituary for Marshall P. Wilder. Hubbard wrote that Wilder had “picked up the lemons that Fate had sent to him and started a lemonade-stand.”
Frankly, I think the gentleman didn’t know very much about lemons. If Fate suddenly dropped a bag of Meyer lemons on my doorstep – I would leap with joy. Better yet, deliver the whole darn tree. Oh the possibilities! Baking, preserving, cooking, juicing, dehydrating, candying… But first I would proudly display them on my counter as a lovely, fragrant centerpiece. Then, as they soften, I would slice a few for grilled fish or halve them for roasting a chicken. I could zest one for apple pie. And If I’m not feeling well, I would heed my mother’s advice to drink tea with honey and lemon. Oh and with summer approaching soon… how about making lemon sorbet or adding to a Pimm’s cocktail? I’m counting down the days!
Today, let us indulge in lemon curd. Sweet, zesty lemon curd. It’s surprisingly simple to make and the list of ingredients is likely stuff you already have on hand. All you need is for Fate to deliver Meyer lemons to your doorstep. Fingers crossed!
zesty lemon curd
yields about two 8 oz jars
- 5 small Meyer lemons
– grated zest from 5 lemons
– juice from 4 lemons
- heaping 3/4 cup baking sugar
- 5 large eggs
- 1/2 stick butter cut into pieces
This recipe moves pretty quickly once you get going so I highly recommend that you have everything prepped.
Bring water to a roaring boil in a large saucepan.
In a small saucepan, crack in the eggs and add the sugar and juice from lemons. Suspend the small saucepan over the large saucepan of boiling water. Whisk rapidly until blended. Continue to stir or whisk mixture (constantly to ensure curd doesn’t scramble) for about 10-12 minutes. The mixture will thicken.
Remove the curd from heat and push into a bowl through a fine mesh sieve.
Once the curd has cooled, spoon into clean, sterilized jars. Cover and refrigerate for up to one week (if it lasts that long).
It makes for a lovely treat on brioche in the morning, a zesty afternoon nibble on madeleines or a decadent topper on vanilla gelato. Morning, noon, or night, lemon curd will delight.