Years back, I use to watch Martha Stewart’s television programs and then, well you know, things happened. One particular episode, I recall her making Lemon Curd and I thought that someday I’d try that.
My darling husband goes nuts for Lemon Meringue Pie and don’t ya know, that’s what’s in the middle of it (shhh, please don’t tell him that, he claims to HATE curd, “that sounds gross”).
I found some more Meyer Lemons of all places, at Walmart, so here goes.
Auntie’s Meyer Lemon Pie Filling
12 Egg Yolks (freeze the whites in two separate containers for later use, like frosting for a cake)
2 C granulated Sugar
6 Meyer Lemons, juiced (approx. 1 C of juice, no seeds please)
2 sticks of Butter, diced
Zest from the Meyer Lemons
This recipe makes approximately 2 pints.
In a metal or glass bowl (heat-proof), whisk the egg yolks and sugar. Place the bowl over a pot of simmering water, making sure that the water does not touch the bottom of the bowl. Pour in the juice and stir continually with a rubber spatula or wooden spoon for about 10-15 minutes, until the mixture thickens. Make sure not to allow the mixture to boil. Add the butter and stir until melted and well incorporated. Whisk in the reserved zest.
Carefully pour the curd into sterilized jars, best to use half pints or smaller mason jars, leaving ½ inch of head space. With a damp paper towel, wipe the rim of the jars and seal with the lids and rings.
If you would like to ‘put up’ your bounty for later consumption, process them in boiling water for 20 minutes, allow to cool overnight and store for up to one year (if they last that long).
Should you not feel so inclined to ‘can’ your curd, simply cool and then refrigerate for up to 2 weeks.
I gotta tell ya, the smell in the house was heavenly. I got 4 half pint jars and then half of a 5th jar that I stashed in the `fridge for toast the next morning. Not shown here was a huge dollop of Meyer Lemon Curd in my yogurt the following morning.
** Edit-2/2017- I was reading about dairy based canning recently; It is now recommended that instead of using the Water Bath method, Pressure Canning or Freezing is the preferred technique. **