Easy Meyer Lemon Curd

Fresh-Meyer-Lemon-CustardThis 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.

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{ 9 comments… read them below or add one }

1 Worth The Whisk May 17, 2010 at 8:58 am

Kate – creme fraiche should have about the same result, I would believe it is the corn starch that does the majority of the work in this recipe.

2 Kate May 7, 2010 at 11:53 pm

I have just made this and used creme fraiche as I had no sour cream – I think that should be ok and I don’t know about the 4 espresso cups bit, I think one soup bowl for me alone will be the way I go !!

3 Farmgirl Susan May 2, 2010 at 11:35 am

Yep, sometimes we just need the lemon part – or at least I do! This looks delicious, and I just happen to have a bag of lemons in the fridge and some darling new ramekins begging to be used for something. Uh oh. : )

4 Worth The Whisk April 30, 2010 at 11:10 am

Robin, you would never know it by tasting this stuff. Curd-like? Curd-ish? Curdy-curd enuf for moi. 😉

5 Robin April 30, 2010 at 11:05 am

Well, Patti, this is delicious, I know….. but “real” (I know, I know—what’s authentic! It’s all relative…..) Lemon Curd, a la American Egg Board, doesn’t contain cornstarch!

6 Worth The Whisk April 24, 2010 at 4:29 pm

Northa, so glad it was a hit. Who doesnt’ luv lemon?

7 Northa at ISLAND-BAR-B-Q April 23, 2010 at 7:47 pm

I made this for some of my customers and my family they just love it and me, I will definately make this often.

8 Mary at Deep South Dish April 19, 2010 at 4:20 pm

Yeah! Send me some lemons LOL!!!

9 bunkycooks April 19, 2010 at 1:29 pm

Any custard or curd has to be yummy if it’s made with Meyer Lemons! Doesn’t matter what it is!

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