This is a sneaky trick. In my recipe binder there is a stunning magazine lemon custard recipe, which is baked in a water bath. I hadn’t made it yet, but had every intention. That is, until my friend Sandy told me her mother (native Californian, Meyer lemon tree owner) would make the lemon meringue recipe off the corn starch box, dish it into ramekins (no crust), top with meringue and brown. Sweeeet! Who doesn’t have that box in their pantry?
Funny, on my desk was a recipe card from Argo Corn Starch for “Lemon Meringue Tart” from the baking demo I attended recently by King Arthur Flour (my cinnamon roll success). I liked this recipe — the filling had fewer ingredients. But I didn’t want the meringue, or the crust, just the lemon part. “Would it work on its own?” I wondered. Well, heck, it’s LEMON and sugar and eggs. I’ve been battling a cold and practically the only thing I can taste is chicken soup and lemon things.
OMG, it really is good. And fast. And cheap. Took me more time to snip lemons off the tree than to make the stuff. I tweaked the recipe slightly by adding lemon zest and cooking for a shorter time than called for.
This actually is more of a curd than custard, just by definition — custard has milk, but this does have sour cream! Curd?? Custard?? You tell me!
Easy Meyer Lemon Curd
Adapted from the Argo Corn Starch box recipe
- 1 cup sugar
- 1 1/2 tablespoon corn starch
- 1/2 cup fresh squeezed lemon juice (I used Meyer lemons)
- 2 eggs
- 1/4 cup sour cream (I used light sour cream)
- 1 tablespoon butter
- zest of one lemon
Whisk sugar, corn starch, lemon juice and eggs in a heavy saucepan over medium heat. Cook, stirring constantly for 8 to 10 minutes or until thick (mine only took 5 minutes to thicken). Stir in sour cream, butter and lemon zest. Ladle into four espresso cups, refrigerate at least 30 minutes. Makes four servings.