Meyer Lemon Curd

It’s Meyer Lemon season, so I thought it would be a great change for Valentine’s Day to have Meyer Lemon Curd instead of chocolate.  If you really need to have to have chocolate, fill a mason jar with red M&M’s or try one of my many chocolate recipes.

Meyer Lemon Curd | Bakewell Junction

I’d seen lots of recipes for lemon curd but I didn’t want just any old curd for my first time making it.  So I found this recipe and liked the fact that it was made with honey instead of sugar.  I’m not familiar with paleo diet principles and wasn’t looking for paleo recipes in particular but I liked this recipe and adapted it to fit my tastes.  Hope you like it too.

That tiny Meyer Lemon you see in the photos is from my Meyer Lemon tree.  The tree doesn’t give enough fruits that are large enough to make curd, so I had to buy them but doesn’t it look cute?

Enjoy!

Meyer Lemon Curd

Yield:  1.5 cups                 Cook Time:  15 minutes

Ingredients:

• 1 tablespoon Meyer lemon zest (zest from at least two Meyer lemons)
• 3 eggs
• 1/3 to 2/3 cup honey (I used 2/3 cup to have a sweeter curd; I used local honey); alternatively you could use sugar at about 1/2 cup but that would not be paleo
• 1/2 cup Meyer lemon juice, freshly squeezed (it took every last bit of 4 Meyer lemons to get this much)
• 6 tablespoons coconut oil or butter (to keep this as a paleo recipe, use grass fed butter)

Step 1:  Remove the zest from the lemons.  If you have a zester, use that to remove the zest.  I don’t have one because it’s just one more gadget that I don’t have room for.  I used my box grater to remove the zest and it worked just fine.  Be sure not to go below the pigmented part of the rind as the white pith is bitter.

Step 2:  Squeeze the juice out of the lemons.  Since I don’t have a juicer, (the gadget thing again) I rolled each lemon on the counter with the palm of my hand to soften it, cut each lemon in half, removed the pits and used a fork poke and twist the lemon center while squeezing every last bit of juice into a measuring cup until I got to 1/2 cup.

Step 3:  Start heating water in a double boiler to simmering.  Since I don’t have a double boiler (yes, the gadget thing again), I heated the water in a medium sauce pan and when I was ready, I placed a medium bowl over the simmering water.  Whisk the eggs in a medium bowl or the top of the double boiler.  Add the honey and lemon zest and whisk to combine.

Step 4:  Place the bowl or top of the double boiler atop the simmering water.  Whisk continually until the mixture becomes lighter and thickens slightly.  Add the lemon juice and coconut oil/butter in tablespoon increments while whisking constantly.  Continue cooking and whisking 5 to 6 minutes until thickened and smooth.  A candy thermometer or instant read thermometer should read 160 degrees.

Step 5:  Remove curd from heat.  Pass curd through a find strainer into another bowl.  There will be quite a bit of solids remaining in the strainer and this is okay.  Store refrigerated 0in glass jars or bowls.

Tips:  Keeps refrigerated for a week.

Enjoy!!!

Recipe adapted from Flavour and Savour, How to Make Paleo Lemon Curd.

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