I’m a huge fan of fruits, any perfectly ripe one would be utterly delicious as it is and makes the perfect dessert without doing anything to it, say…a pear with juice oozing out when cutting into its flesh; a wedge of sweet and crisp watermelon; just-picked tenderly juicy rasberries with the right tartness; a sunset hued Rainer cherry…the list is endless, but when it comes to baking, I have this fever for Meyer lemon and passion fruit. it’s sad that I can’t get hold to any Meyer lemon in HK where I live now, so I brought with me–yes, hand carried, a bag full of Meyer lemons from the States this time, I remembered how regret I was when I only brought one jar of homemade Meyer lemon curd back to HK last year. Truth is I just can’t have enough of Meyer lemon! I’ve made two batches of curd out of them; I’ve made a whole jar of candied Meyer lemon and some lemon and Riesling gelee, which would probably gonna feed me quite a while (to go with toasted brioche on top of a thin shave of sweet butter); I’ve made a warm shrimp salad with it as if it’s been preserved since it’s so mildly tart, even the pith is not as bitter. Today, I managed to make three things out of them: lace tuile, semifreddo and souffle.
And now, only two little yellow gems left, sitting in my fridge, screaming…that’s me screaming…wish I could grow a Meyer lemon tree here.
This recipe for Meyer lemon curd is my favorite. It calls for much less sugar when you usually would see a recipe use equal parts of sugar and Meyer lemon juice. It’s perfect to substitute the Meyer lemon juice to regular lemon juice, orange juice or blood orange juice. I even use the same recipe for making passion fruit curd.
1/2 cup Meyer lemon juice (from about 4 juicy ones)
1/3 caster sugar (I prefer caster than granulate sugar as it’s finer and get dissolved more easily, but granulate sugar works just fine)
pinch sea salt
zest from 2 of the lemons (more zest doesn’t hurt, and a microplane is your best friend for this task)
1 Tbs. milk (whole or low fat doesn’t matter since it’s just that little)
3 egg yolk (use the best egg you can get hold on to! The deeper sunset hue the yolk is, the brighter yellow your curd will be. Plus, the eggs would not be fully cooked, it makes sense to preferably use organic ones for the sake of your health!)
6 Tbs. of unsalted sweet butter, cut into small cubes (I prefer Clover’s organic butter)
It’s a dummy proved one-pot treat. (may be you will need to use another mixing bowl to lightly beat the whole eggs and yolks together first) Just put all the ingredients in a heavy saucepan, (use a small pot– so that the runny mixture doesn’t form a shallow pool on a large surface–so that it would not cook up too fast and ended up being scrambles eggs.)
Cook the mixture on medium heat, vigorously whisking it all the way through–it is quite a workout for your arm though…good news is it doesn’t take long, the transformation from runny liquid to thick, silky curd happens pretty fast, so, keep a close eye on it. If it feels getting too hot before achieving the right consistency, just move your pot away from the stove top for a second, keep whisking though, then go back continuing to cook. The key is not to let it boil! Or it would lose its smoothness with grainy bits of cooked egg. Once you get the right consistency, off the heat, continue to whisk until the heat at bottom dissipated and transfer the curd into a container, let it cool. It stays fresh and nice for a week in the fridge.
If you have concern having tiny bits of cooked eggs, or you just want it perfectly smooth, you can press your curd through a fine strainer. But in this case, you want to mix the zest in after straining, so the fragrant zests don’t get clogged in the strainer and be wasted.
This curd is very versatile. I used it to make lemon curd tart, as filling for sponge cake; it makes perfect frosting for cakes when mixed with equal amount of whipped cream; or just eat it straight out of the jar like me.