Prepare to indulge your taste buds in the delightful realm of Meyer lemon curd, a citrusy sensation that will transport you to culinary heaven. With its vibrant yellow hue and velvety smooth texture, Meyer lemon curd is a delectable treat that tantalizes the senses, offering a perfect balance of tangy sweetness. Whether you're a seasoned baker or a novice cook, this guide will equip you with the knowledge and techniques to create the ultimate Meyer lemon curd, a versatile culinary masterpiece that can be enjoyed in numerous ways. So, embark on this culinary adventure and discover the secrets to crafting the perfect Meyer lemon curd, a burst of sunshine that will brighten up your kitchen and your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
MEYER LEMON CURD TART
Provided by Anne Burrell
Categories dessert
Time 1h30m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F.
- For the dough:
- Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
- Preheat the oven to 300 degrees F.
- In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
- Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
- To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.
MEYER LEMON CURD
Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.
Provided by Hogareno
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 16
Number Of Ingredients 6
Steps:
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g
MEYER LEMON CURD MOUSSE
Use this recipe to make our Meyer Lemon Crepe Cake. Meyer lemons are ideal for this recipe because they aren't too tart. If they aren't available, you can substitute regular lemons, but you may need to add more sugar to taste.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 3/4 cups
Number Of Ingredients 7
Steps:
- Sprinkle gelatin over water; let stand until softened, about 5 minutes.
- Whisk together eggs and yolks in a heavy small saucepan. Whisk in sugar, lemon zest, and lemon juice. Cook, whisking constantly, over medium-low heat, until mixture is thick enough to coat the back of a wooden spoon, 8 to 10 minutes.
- Remove pan from heat; add gelatin, stirring constantly, until gelatin dissolves and mixture is slightly cool. Add butter, a few pieces at a time, stirring after each addition, until smooth.
- Strain through a fine sieve into a bowl, pressing with a rubber spatula to remove as much curd as possible; discard any undissolved bits of gelatin and egg. Press a piece of plastic wrap directly onto surface of curd to prevent a skin from forming, and refrigerate until set, at least 2 hours or overnight. Stir curd, and gently fold in whipped cream. Refrigerate for 1 hour. Stir before using.
MEYER LEMON CURD
Yield Makes about 1 2/3 cups
Number Of Ingredients 4
Steps:
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
MEYER LEMON CURD
Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 2 dozen cupcakes
Number Of Ingredients 6
Steps:
- Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.
- Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.
- Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.
CHEESECAKE WITH MEYER LEMON-GINGER CURD
Provided by Food Network Kitchen
Time 2h40m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers and butter cookies in a food processor until finely ground; drizzle in the melted butter and pulse to combine. Press the crumb mixture into the bottom and about 1 inch up the side of a 9-inch springform pan. Bake until golden, about 10 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.
- Make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the lemon juice and vanilla. Pour the batter into the prepared crust. Transfer to the oven and bake until the edges are set but the center still jiggles slightly, 1 hour to 1 hour, 10 minutes. Turn off the oven and keep the cheesecake in the oven with the door ajar, 20 minutes. Remove from the oven and run a knife around the edge of the cake to loosen. Transfer to a rack; let cool completely, then refrigerate until set, at least 4 hours or overnight.
- Make the lemon curd: Finely grate the ginger; put in a fine-mesh sieve set over a bowl and press with a rubber spatula to extract the juice.
- Whisk the eggs, sugar and cream in a small nonreactive saucepan until combined. Add the lemon juice and ginger juice and cook over medium heat, whisking constantly, until thick and bubbly, about 6 minutes. Remove from the heat and whisk in the butter until melted. Strain the curd through a fine-mesh sieve set over a bowl, pressing it through with a rubber spatula; let cool. Refrigerate until ready to use.
- Spread the curd over the cheesecake and refrigerate until set, about 30 minutes. Remove the springform ring and slice. Serve with strawberries.
MEYER LEMON SHORTCAKES WITH MEYER CURD AND MIXED CITRUS
Provided by Karen DeMasco
Categories Fruit Juice Mixer Citrus Fruit Brunch Dessert Bake Vegetarian Lemon Party Lemon Juice Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 22
Steps:
- For Meyer lemon curd:
- Whisk eggs, egg yolks, sugar, lemon juice, lemon peel, and coarse salt in medium metal bowl to blend well. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture thickens and instant-read thermometer inserted into mixture registers 170°F to 172°F, 5 to 6 minutes (do not allow to boil). Remove bowl from over water. Whisk butter into curd, 2 to 3 cubes at a time, allowing butter to melt before adding more and whisking until curd is smooth. Press plastic wrap directly onto surface of curd and refrigerate overnight.
- For biscuits:
- Preheat oven to 375°F. Line rimmed baking sheet with parchment paper. Whisk flour, sugar, baking powder, and coarse salt in medium bowl to blend well. Stir in lemon peel. Add butter cubes and rub in with fingertips until mixture resembles coarse meal. Add 1 cup cream and stir just until dough begins to clump together. Gather dough together. Turn dough out onto lightly floured surface and press out to 7-inch round (about 1 inch thick). Using 2 1/4-inch-diameter cookie cutter dipped into flour, cut out rounds. Reshape dough scraps and cut out additional dough rounds for total of 8.
- Transfer biscuits to prepared baking sheet, spacing 1 inch apart. Brush top of biscuits with remaining 2 tablespoons heavy whipping cream; sprinkle with raw sugar. Bake until biscuits are golden and tester inserted into center comes out clean, about 20 minutes. Transfer biscuits to rack and cool completely.
- For topping:
- Using electric mixer, beat 1 cup cream and 2 tablespoons sugar in medium bowl until peaks form.
- Cut biscuits horizontally in half. Place bottom half of each biscuit on plate. Top each with 1 heaping tablespoon lemon curd, then generous spoonful of Mixed Citrus "Marmalade" . Top with whipped cream topping. Cover each with top half of biscuit. Dust shortcakes with powdered sugar.
- *Also called turbinado or demerara sugar; available at most supermarkets and at natural food stores.
Tips:
- Use fresh Meyer lemons. This will give your curd the best flavor.
- Grate the zest of the lemons before juicing them. This will help release the essential oils in the zest and give your curd a more intense flavor.
- Use unsalted butter. This will allow you to control the amount of salt in your curd.
- Strain the curd before refrigerating it. This will remove any lumps and give your curd a smooth texture.
- Store the curd in a jar in the refrigerator for up to 2 weeks.
Conclusion:
Meyer lemon curd is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast, used as a filling for pies and tarts, or even used as a glaze for chicken or fish. No matter how you choose to use it, Meyer lemon curd is sure to add a bright and flavorful touch to your dish.
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