Meyer Lemon Curd

For the last few years my aunt and uncle have given me lemons from their Meyer lemon tree. Not only are they huge and incredibly fragrant, but sweeter than what you find in the store. So I decided to make lemon curd.... i love lemon curd. Any recipe will do, but the best curd I've had is from Ina Gartin. Yes, I know I use most of her recipes, but it's true that I think her recipe is the best! All the steps are worth it!


Lemon Curd
4 lemons, at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1/8 teaspoon salt 

 Remove the zest of the lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. (Note: This lemon sugar is great on the rim of a lemon drop martini).

 Then in the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lemon zest. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lemon curd will thicken at about 175 degrees F, or just below a simmer. Remove from the heat.

Store and refrigerate! Use on your toast in the morning, with a scone maybe or on a dessert platter with fresh fruits, sugar cookies and vanilla Grand Marnier dip.  Or you can make a lemon curd tart. Fill a tart shell with the curd, let set and enjoy! 

 Tart Shell:

3 cups all-purpose flour
1/3 cup confectioners’ sugar
3 sticks cold unsalted butter, cut into cubes
1/3 cup ice water

In a food processor, combine the flour, confectioners’ sugar and butter and pulse until the mixture forms coarse crumbs about the size of peas. Add the water and process just until fine crumbs form. Transfer the dough to a work surface, divide into 3 equal pieces and press each into a flat disk. Set 1 disk aside and wrap the remaining 2 disks in plastic wrap for future use. (Note: with the dough already prepared this is great when you want a quick dessert during the busy holiday season).  

Preheat oven to 425°F. On a lightly floured surface, roll out the dough disk into a 10 1/2-inch round. Gently transfer the dough to a 9 1/2-inch tart pan with a removable bottom. Fold the overhang back over itself and press it into the sides of the pan to make a sturdy rim. Freeze for 5 minutes. Bake the tart shell until golden brown, 15 to 18 minutes. Transfer to a wire rack and let cool in the pan. 

Tart Shell recipe from Williams-Sonoma Baking Cookbook.