Creamy Vanilla Bean Meyer Lemon Curd
It’s Meyer lemon season and that makes me really, really happy. If you’re not acquainted with these little beauties you should be. They’re amazing. Meyer lemons are one the few produce items that I look forward to all year long. And this Creamy Vanilla Bean Meyer Lemon Curd is so insanely good I’ve been eating it straight from the jar.
If you’ve never made curd before you’d probably be surprised at how easy it is. It doesn’t take much time at all and it keeps in the fridge for a while.
Meyers lemons almost have an orange hue to them and many times people mistake them for oranges but they don’t taste orange in any way.
If you’re a fan like I am then pop over and take a look at these Meyer Lemon Pudding Cakes with Blackberry Sauce. The way these little cakes bake they form a layer of pudding on the bottom that reminds me a lot of this curd. I also used Meyer lemon juice in a dressing recently. I try to make sure that anything I make during the fall months when they’re available that I use Meyer lemons. My friend Denise has a tree in her neighborhood and she says none of her neighbors like them so they’re all hers. I can’t even imagine! I’d be in Heaven. I almost planted one last fall in my yard but we found out that our winters are too harsh and it would just die. You wouldn’t think Alabama had a harsh winter, huh?
Traditional lemon curd has a couple of fewer ingredients. I make mine a little differently by adding heavy cream and a Madagascar bourbon vanilla bean. Here’s a good basic recipe if that’s what you’re after.
When making a citrus curd you take the zest or peel from the citrus and combine it with sugar. You cream that with butter, add some eggs and juice and then bring it to a simmer which allows the egg to thicken the mixture. That’s really about it. Now, there are two ways of working with the zest. You can use a microplane and get fine zest or you can do what I did and shave the peel (excluding the white pith…that part is very bitter) and then add it to the sugar in a food processor and chop it until it’s fine (but not nearly as it would be with a microplane) and then add it to a mixing bowl for the rest. I like the second method because you can feel and taste the zest so much more and to me that’s one of the best parts!
More zest recipes to come so if you like this one then check back. I also have a very special use for this Creamy Madagascar Bourbon Vanilla Bean Meyer Lemon Curd coming in a day or two. Enjoy!
What’s your favorite way to use beautiful Meyer lemons?
- 3 Meyer lemons (plain lemons can be substituted)
- 1 1/2 cups sugar
- 1 stick butter, room temperature
- 4 large eggs
- 1/2 cup lemon juice
- pinch of salt
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 teaspoon good vanilla extract
- 1/4 cup heavy cream
- With a sharp vegetable peeler shave the zest from 3 lemons being very careful not to get any of the white pith. Add zest to the bowl of a food processor along with sugar and process until the zest is fine and incorporated well.
- Move sugar and zest mixture to a mixing bowl and add butter. Cream together until light and fluffy. Add eggs one at a time and then juice followed by the salt.
- Pour mixture into a sauce pot over medium-low heat and warm, stirring constantly. Add vanilla bean paste, extract and cream and continue stirring until mixture begins to thicken just before it starts to simmer. This will take several minutes but you should know when it happens.
- Remove from heat and cool. Refrigerate.