Lets talk… light, sweet, tart, and refreshing. Need I say more? I thought not. There seems to be a lot of talk lately about Meyer Lemon Curd. I can only assume it’s because we seem to have skipped over spring and arrived at summer here in the northeast. This got us thinking, both Ari and I hadn’t even seen a Meyer Lemon. Although we admit this is probably due to us not looking for them. So, when we started to plan our Easter menu we thought it would be a good time to try it out and create a Meyer Lemon Fruit Tart.
The only somewhat challenging part of this recipe (other then finding the Meyer Lemons) would be mixing the curd, but as long as you take your time and watch carefully you should have no problem. Just don’t skip the step of tempering the eggs with the hot lemon sugar mixture, or you will end up with scrambled eggs! We used Ari’s staple tart pastry which is a golden rich shortbread crust, that pairs nicely with this curd or any fruit filled tart.
And let me say, this lemon curd is everything everyone talks about. If sweet and tart makes your taste buds do back-flips, you have to try this recipe!
- ½ cup freshly squeezed Meyer lemon juice
- 1 tablespoon freshly squeezed tart lemon juice (from ordinary lemons)
- 1 Meyer lemon, zested
- ½ cup granulated sugar
- ½ cup (4 ounces) unsalted butter
- ¼ teaspoon kosher salt
- 3 extra large eggs, room temperature
- 3 extra large egg yolks, room temperature
- In a heavy-bottomed saucepan, combine the lemon juices, zest, sugar, butter, and salt. Stir gently over low heat until the butter has melted and sugar has dissolved.
- In a medium bowl, whisk together the eggs and egg yolks. Whisking constantly, gradually add half the hot lemon mixture into the eggs, then slowly whisk the egg mixture back into the remaining lemon mixture.
- Cook over low heat, scraping the bottom constantly, until the mixture thickens, about 5-7 minutes. Do not allow to boil.
- Pour the curd through a fine-mesh sieve set over a medium bowl. Cool to room temperature, cover, and refrigerate.