/ November 14, 2020/ Uncategorized/ 0 comments

A lot of people’s Hollandaise is less cooked than mine but the traditional double-boiler process (or my weird Pyrex method) and ingredients are pretty much the same. It did take awhile for the curd to reach 170°, but I like making it in a double boiler—it reduces the chance of any curdling. So sorry this didn’t work for you! I’m so glad you like this method! Next time, I’ll use a higher proportion of berries to mousse to cut down on the richness of this dessert. I know her recipe calls for a 1/2-inch headroom; most jams call for a 1/4-inch headroom. This recipe also says to simmer lemon zest along with your other Meyer lemon curd ingredients, and to strain the whole thing through a fine mesh strainer after it’s thickened to get a silky-smooth sauce. I made the curd again this past weekend, and this time I processed the jars. Wipe the rims clean, seal the jars, and refrigerate until the lemon curd is thickened chilled through before using, at least 4 hours. Could someone please answer the question about processing the jars and their results. Slowly add about half of the hot butter-lemon mixture into the egg, while whisking constantly. It keeps in the refrigerator for up to 1 week. Increase the heat to medium low heat and continue whisking constantly until thickened and it coats the back of a spoon thickly. (Do note, if you strain the curd, your yield will be closer to 3, not 4, half-pint jars.). Take advantage of those Meyer lemons with this small batch Meyer Lemon Curd recipe! Have a picture you'd like to add to your comment? (The mixture will be very foamy on top.). All is not lost. Now that I see freezing lemon curd is a thing though (I’ve more often heard of people canning it, but I haven’t yet gotten into canning), I might have to give it a shot. How terrific that readers keep coming back to this divine lemon curd recipe. It tastes amazing! In the meantime, I cleaned up the jars and they appear to be sealed but I put them in the fridge. Butter did not dissolve the sugar. If so, is there an impact to taste or consistency after it defrosts? Alternatively, run the jars through the regular cycle of your dishwasher and wash the lids by hand. Transfer to a double boiler and cook the curd over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. Oh sooo delicious. Copyright 2018 - Pinch Me, I'm Eating. For The Love Of Cooking participates in the Amazon affiliate marketing program, which means we may get paid commissions on chosen products purchased through our links to retailer sites. Serve the Meyer lemon curd on crepes, pancakes & waffles, toast, muffins, or ice cream. They do have a very short season! I’m glad this worked for you with your substitutions and you can still enjoy lemon curd! The flavor was awesome and I really like this method. To be honest, mine never lasts long becasue we eat it so quickly. This recipe also says to simmer lemon zest along with your other Meyer lemon curd ingredients, and to strain the whole thing through a fine mesh strainer after it’s thickened to get a silky-smooth sauce. To make a Meyer lemon juice substitute, mix 2/3 lemon juice and 1/3 Mandarin orange juice. Here’s a link: https://www.chowhound.com/post/freeze-lemon-curd-291931. How wonderful, Lisa! I had to spoons some out of the jars before processing, as I automatically filled them to 1/4 inch. Can’t wait to see what you are going to do with it! Special Equipment: Instant-read or a candy or a deep-fry thermometer and 3 or 4 half-pint jars with lids. Upload a picture of your dish I hate having to throw away unused lemon curd, so if you’re just having a couple friends over for tea or just eating the curd yourself, or you just need enough for a batch of scones, this small batch Meyer lemon curd recipe is the way to go. After pouring the curd into a jar, I gently tapped the bottom of the jar against the counter to make any bubbles rise to the surface, which I flattened with a spoon. YUM! Pour the strained curd immediately into a glass jar or jars. I’ve made this recipe 5x this last Christmas for gifting purposes. Thanks for the update. Thank you for posting it. Any tips on increasing production of your tree? Take advantage of those Meyer lemons with this small batch Meyer Lemon Curd recipe! Here’s an interesting read and recipe. I did and used the same amount of time as my regular lemon curd recipe and many jars leaked.

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