Did anyone make Meyer lemon curd? Mine is tasty, but slightly thinner than normal.

M

marilynfl

Moderator
Same exact recipe I've been using now for years (Fine Cooking: 2 whole eggs, 2 yolks). Used a thermometer to cook to 170 degrees F.

This is the first time I've made it using Meyer lemons. Slightly less tangy, but still delicious. But I noticed it didn't set up quite as firm as the regular lemon version does.

Is this a Marilyn issue again or a function of the acidity of lemons?

 
I've made lemon curd with Meyer lemons ONLY, never used any other kind of lemon. My recipe is from

Damon Lee Fowler's "New Southern Baking" and it has always been spectacular. How does this recipe match up with yours? Note that this one uses 4 yolks. Maybe that's why I had no problem with Meyer lemons. Don't know about the acidity issue.

Lemon Curd

4 ounces (1/2 cup or 1 stick) unsalted butter
1/2 cup freshly squeezed lemon juice (about 4 to 5 lemons)
4 teaspoons grated lemon zest - or more, to taste
1 cup sugar
salt
2 whole large eggs and 4 large egg yolks

1. Prepare the bottom pot of a double boiler with 1 inch of water and bring to a boil over medium heat. Reduce the heat to a slow simmer. Put the top pot over direct, medium heat and put in the butter. Barely melt it, and then stir in the lemon juice, grated zest, sugar and a small pinch of salt, stirring until the sugar and salt are dissolved, put it over - but not touching - the simmering water.
2. In a separate bowl, beat together the eggs and yolks until smooth. Slowly stir them into the butter, and cook, stirring constantly, until quite thick, about 8 minutes. The spoon should leave a distinct path in the curd. The custard continues to thicken as it cools, but won't reach the stiff consistency of a bottled lemon curd until it is cold, so don't overcook it. Remove it from the heat.
3. Keep stirring the curd until it has cooled somewhat and then pour it into another container and let it cool completely. Cover and regrigerate until thoroghly chilled before using.

Makes about 2 1/2 cups

My shortcuts are to use a large glass bowl for the top pot, and melt the butter in it in the microwave.

 
Hi Marilyn, here is the recipe I always use with Meyers, it turns out fabulously - 5 eggs

This was originally posted by mistral on the "other" place:


REC: Lemon curd for canning (one recipe, there are more out there!)

Don't overcook this. Lemon curd is done when you can dip a spoon into the cooked curd mixture and then wipe a finger across the back of the spoon and the finger will be clearly visible--the curd will not run back into the finger trace. Pull off heat AS SOON as this test happens correctly or the eggs will curdle and your lemon curd will be gritty with small egg particles. It will still be tasty, but the texture won't be there!

Lemon or Lime Curd

4 teaspoons grated lemon or lime peel
2/3 cup lemon or lime juice
5 eggs
1 cup sugar
1/2 cup (1/4 lb.) butter or margarine, melted

Prepare and sterilize three 1/2-pint canning jars.

Combine lemon peel, lemon juice, eggs, and sugar in a blender; whirl until well blended. With blender on lowest speed, gradually add butter in a thin stream. Transfer mixture to a small, heavy pan. Cook over low heat, stirring constantly, until mixture is thick enough to mound slightly when dropped from a spoon (6 to 8 minutes).

Fill prepared, hot jars with lemon curd to 1/8 inch of rims. Wipe rims clean; top with hot lids, then firmly screw on rings.

Process jars of lemon curd in BWB for 10 minutes. Store in a cool place for up to 1 year. Makes 3 cups.

Lisa's notes: I made several batches of this with Meyer lemons, and it is absolutely fabulous! I wish I would have kept more of it for myself. The only thing is I didn't get the yield it states, not quite 3 cups from each batch.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=62114

 
I have used this recipe and it works great. . .

Make sure to follow the instructions about wiping your finger across the back of the spoon (dipped into the curd).

 
Wish I would've made one of these Saturday instead of the nasty store bought...

jar of Robertsons brand curd I picked up at the grocery. Never again! Thanks for the recipes. -Tessie

 
Tessie, I was actually shocked when an inn owner made us lemon meringue pie

This was at a teeny tiny B&B in Victoria on Vancouver Island. Which means that I had to leave the continental United States of America to recognize the correlation between curd and lemon pie.

She used the yolks to make curd for the filling, then used the whites for the meringue. It was the "perfect lemon pie taste" that I have been searching for most of my life and there is was, that simple.

Up until that point, I had only bought jarred lemon curd and never liked the chemical taste to it. Figured that was how curd was supposed to taste.

Conversely, I'd tried several different boxed lemon pie fillings trying to find that perfect fresh lemony taste because that's how Mom made pie. Out of a box. Powdered stuff with a little dissolvable capsule bullet filled with...lemon oil? Who knows. I never knew until I was old enough to actually hear myself say "I remember when..." that you can make your own pudding. Without a box.

 
I was trying to make the winning Food Networks Challenge cupcake...

and it didn't go well. I was out of time to change the course of things.

I'll definitely make homemade curd and try again. The storebought stuff tasted like what commercial lemon cleaning products smell like. Not fresh, not zingy, but yucky. It's bad when you don't even want to lick the extra off the spoon before sticking it in the sink.

Attached is the Lemony Sunshine Cupcake recipe. I'll be able to use more than the 1/3 cup of curd called for next time - Especially to add more after baking on top.

http://www.foodnetwork.com/recipes/lemony-sunshine-cupcakes-recipe/index.html

 
Here's one that I have been using from Sally Scheider REC: Meyer Lemon Curd...

Meyer Lemon Curd

Recipe By :Sally Schneider /A New Way to Cook

1/2 teaspoon unflavored gelatin
1/2 cup fresh Meyer lemon juice -- divided
1/3 cup sugar
1 large large egg
1 egg white
One 3-by-1-inch strip lemon zest (removed with a vegetable peeler) -- ¥

In a small bowl, sprinkle the gelatin over 2 tablespoons of the lemon juice. Set aside to soften.

In a medium stainless steel bowl, or the top of a double boiler, combine the remaining lemon juice and the sugar, egg, egg white, and zest. Set the bowl over, but not in, simmering water. (Although the curd could be cooked directly over low heat in a heavy saucepan, using a water bath ensures that it doesn't overcook.) Whisk constantly until the curd is thick and coats the back of a spoon, about 5 minutes. Stir in the gelatin mixture and cook for 1 minute longer. Strain into a medium bowl and allow to cool to room temperature, whisking occasionally. Transfer the curd to a jar, cover, and refrigerate until ready to use.




Source:
"The Splendid Table"
Yield:
"1 Cup"
Start to Finish Time:
"0:11"
T(Cooking Time):
"0:06"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 389 Calories; 5g Fat (11.1% calories from fat); 10g Protein; 80g Carbohydrate; trace Dietary Fiber; 216mg Cholesterol; 126mg Sodium. Exchanges: 1 1/2 Lean Meat; 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates.

NOTES : The curd will keep for about 1 week.

Classic lemon curd is basically a custard made of egg yolks, sugar, and lemon juice, enriched with lots of butter. It has the consistency of a thick jam and is inordinately rich. This curd is based on one I used to make many years ago at Le Petit Robert, owned by my friend James Peterson. We left out the butter intentionally and added some whipped crème fraïche to the cooled curd to make a filling for delicious lemon tarts.

To make up for using one less egg yolk than is usual, in my revised curd I add a touch of unflavored gelatin to give it more body. It is delectable just the way it is, although you can fold in some regular or reduced-fat sour cream before filling tarts.

Makes 1 cup, enough for a 10-inch tart

 
Gay posted this one from Chez Panisse-REC: Meyer Lemon Meringue Pie...

Meyer Lemon Meringue Pie

Recipe By :Chez Panisse Desserts/Lindsey Shere and Alice Waters
Serving Size : 8

Sweet Dough For Pies -- (See Recipe)
Filling:
2 lemons -- Meyer
2 eggs
3 egg yolks
6 tablespoons sugar
2 tablespoons milk
1/4 teaspoon cornstarch
3 tablespoons unsalted butter
3 tablespoons salted butter
Meringue:
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 375 degrees. Bake pie shell for about 20 minutes, or until set and dry-looking on the bottom. Turn heat down to 350 degrees and continue baking until the crust is golden brown. Cool slightly.

Filling: Grate peel from lemons into a small nonreactive bowl. Juice lemons and strain juice into the same bowl. Strain out the seeds, but force as much pulp as possible through the strainer.

In a heavy nonreactive saucepan, heat eggs and egg yolks with sugar just until mixed. In a small cup, gradually mix milk into cornstarch, then add to the egg mixture. (The cornstarch is necessary if the filling is to brown properly when baking. If you do not want to brown the tart, omit cornstarch.) Next stir in juice mixture. It will look a bit curdled when the juice is added, but will smooth out later. Cut butter into pieces and add to mixture. Cook over low to medium heat, stirring constantly, until mixture just coats the spoon. Let stand 5 minutes to thicken, then whisk slightly to smooth it.

At this point, you can pour the filling into a container and keep it in the refrigerator for up to 2 weeks.

To bake, preheat oven to 375 degrees. Spread the lemon filling in the shell and bake 10 to 15 minutes or until the filling is just set.

Meringue: Warm egg whites slightly. Beat until frothy, then add cream of tartar. Beat until they hold rounded peaks, and gradually beat in the sugar, then vanilla. Carefully spread meringue over lemon filling, and press it against the edges of the pie shell to seal. Make a pretty design in it with your knife or spatula. Bake at 375 degrees for about 10 minutes, or until the meringue is lightly browned.

Cool thoroughly, 1 to 2 hours, but do not refrigerate.

Variation: If you prefer a cream topping, omit meringue. Whip 1 cup whipping cream with sugar and vanilla to taste to soft peaks. Spread it on top of baked and cooled lemon filling, or pipe it on with a decorative tip.

Source:
"Gail's"
S(Forum Member):
"Gay R."
Start to Finish Time:
"3:00"
T(Baking Time):
"1:10"
Sweet Dough For Pies

Recipe By :Nick Malgieri
Serving Size : 8

1 1/4 cups all-purpose flour -- bleached
1/4 cup sugar
1/4 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons unsalted butter -- cold
1 large egg


To mix the dough by hand, combine flour, sugar, salt and baking powder in a medium mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Occasionally reach down to the bottom of the bowl and mix all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse ground corn meal and no large pieces of butter remain visible. Beat the egg(s) in a small bowl and pour over the flour and butter mixture. Stir in with a fork until the dough begins to hold together, but still appears somewhat dry. Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.

To mix the dough in the food processor, combine flour, sugar, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1 second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarse ground cornmeal and no large pieces of butter remain visible, about 15 pulses in all. Add the egg(s) to the work bowl and pulse ten times or so, until the dough forms a ball.
Scatter a teaspoon of flour on the work surface and scrape the dough out onto it. Press and knead the dough quickly 3 or 4 times, until it is smooth and uniform.
Press the dough into a disk (two equal disks for the larger amount of dough).
Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6 inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour

Storage: Keep the dough in the refrigerator up to two days, or freeze it double wrapped in plastic. Because the dough is thin, it will defrost quickly at room temperature when you intend to use it.

Variations:
SPICE CRUST:
Add 1/2 teaspoon ground cinnamon and 1/4 teaspoon each freshly grated nutmeg and ground cloves to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe.

COCOA DOUGH:
Add 2 tablespoons sifted non-alkalized cocoa powder to the dry ingredients before mixing in the butter. Double the quantities for the 2 crust recipe. If the dough seems dry after adding egg(s), add a teaspoon or two of water, no more.

Yield:
"1 9-inch pie (about 10 oz)"

Per Serving (excluding unknown items): 155
NOTES : Dough should rest in the refrigerator for at least 1 hour

 
Me too... Meyer lemons only... here's my fave >>

Meyer Lemon Curd

Makes 1-3/4 to 2 cups

5 tbl. butter
2/3 cup lemon juice
2/3 cup sugar
2 large eggs
4 egg yolks
1-1/2 tbl. grated lemon peel, yellow part only

In a 10-12” skillet, melt butter over medium heat. Remove from heat and add lemon juice, sugar, whole eggs, egg yolks, and peel. Stir with a whisk to blend well, then return to low heat and stir until mixture thickly coats a metal spoon (8-10 minutes). Pour into small jars; let cool; then cover tightly and refrigerate. This can be kept in the fridge about 2 weeks.

Note: This is wonderful on biscuits, in tart shells, or with scones.

 
i just made meyer lemon curd...no problem with thickness, just (more)

a problem with eating it ALL out of the jar....
made great candied lemon peel with the peels...the pith and iother stuff separated from the rind SO easily and just added it to a simple syrup...and heated...the syrup tastes great and the peel is thin but flavorful....

 
We grow Meyer lemons in two pots on our terrace, in South Alabama, near Fla panhandle. Had 54

lemons last year. If you want more info on growing them let me know and I'll send it to you. Meyer lemons are big, sweet, and juicy. My trees are blooming now (the perfume on the terrace is heavenly), they will be ready to pick in December. Besides wonderful curd, I've made really fine Lemon Marmalade and a fantastic lemon tart with them.

 
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