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Oh la la, lovely lemon curd.  Lemons have always been a favorite.  Growing up on the San Francisco Peninsula, we had a Meyer lemon tree.  I would sneak outside to pick the lemons and eat them whole, despite my mother’s warnings that I was ruining my teeth.  Now I am a bit  (not much, but a bit) more sophisticated and like my lemons seeped in vodka or cooked up with butter and eggs (much healthier, I am sure).

Deep in winter when the trees are dripping with lemons, one fabulous way capture the fresh tang of lemons is lemon curd.  This lemon curd is intense, lemony, creamy goodness.  Meyer lemons work best here because of their balance of sweet and tart.  You can use Eureka lemons (standard supermarket variety) as well, just increase the sugar.

Start with lemons, eggs, and sugar.

Zest the lemons.

Cook until the curd coats the spoon.

Strain through a sieve to remove the zest and any clumps.

Process in a water bath to preserve in jars.

Meyer Lemon Curd

adapted from California Fresh Harvest

by the Junior League of Oakland-East Bay

makes 4 cups

4 whole eggs

4 egg yolks

1 cup sugar (increase to 1 1/2 cup if using Eureka lemon juice)

1 cup fresh lemon juice (5 of my lemons produced 1 cup juice, but this will vary dependent on size and juiciness of your lemons)

Grated zest of 6 lemons

1/2 cup (1 stick) unsalted butter, cut into pieces

Zest the lemons using a microplane or fine grater.  Take care not to include the white pith which will taste bitter.  Cut each lemon in half and juice.  Compost the peels.

In a saucepan, whisk the eggs, sugar, lemon juice, and lemon zest.  Cook over medium heat, stirring with a wooden spoon, until sugar melts.  Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.

Once the curd is thickened, pour it through a sieve into a clean bowl. Discard any chunks.

To preserve in jars:

Spoon curd into sterilized jars.  Wipe rims with a clean, damp cloth.  Screw on sterilized lids and rims.  Process in a boiling water canner for 15 minutes (for 1/2 pint jars).  Label jars and store in a cool, dark place for up to one year.

To keep in refrigerator:

Place bowl of lemon curd in a larger bowl filled with ice water (to speed the cooling).  When cool, cover in plastic wrap and chill in refrigerator.

To serve:

Serve lemon curd on toast, crepes, waffles, as a cake filling (especially good with sponge cake), or on a pastry shell for a fruity tart.

Here is a printer-friendly version of the recipe: Meyer Lemon Curd

For more information on home canning check out: Home Canning Basics

More recipes using citrus:

Salt Preserved Lemons

Tequila Lime Tart

Orange Quinoa with Almonds, Olives, and Feta