I love taking advantage of this time of year to talk about lemons. Thank heavens such a delicious fruit is in season in the middle of winter! When I crave something fresh and tart on a gray day, lemons never disappoint. Eating produce when in season makes it tastier and less expensive…a great combination!
Based on emails and comments, I can tell that many of you are on the lookout for a delicious way to use all those lemons overflowing at the grocery store, Costco, or if you’re lucky to live in a warm climate, on your tree. May I present you with my absolute favorite lemon-based dessert? It’s extremely versatile, can be used in all sorts of desserts, which I’ll share with you, and is scrumptious enough to be eaten alone, with a spoon 
Like every lemon dessert, if you make it with Meyers, it’ll be that much better!
Lemon Curd
1 cup fresh lemon juice (about 6-8 large lemons)
2 tablespoons fresh lemon zest
1 cup sugar
6 large eggs
1.5 sticks butter (12 tablespoons) cold, unsalted butter cut into bits
Zest lemons and set aside. Halve lemons and juice. Whisk together juice, zest, sugar and eggs in a 2-quart heavy saucepan. Cook over medium low heat for about one minute. Then slowly add bits of chilled butter, whisking frequently, until curd is thick enough to hold marks of a whisk and the first bubble appears on the surface (about 5-6 minutes).
Press curd through a large sieve into a shallow casserole dish (a 9×13 Pyrex works well). Cover the surface with plastic wrap to keep a film from forming on the surface of the curd. Chill overnight or for 8 hours before serving. Enjoy!
Fun ways to use lemon curd:
On top of Ina’s Lemon Cake (or a lower-fat version–Lemon Yogurt Cake) with berries + cream
As a layering element in this cake–Coconut Layer Cake with Lemon Curd + Cream Cheese Frosting
On a homemade scone with clotted cream (locally found at Liberty Heights Fresh)
thanks I am definately trying that, how long will it keep ?
My daughter and I would like to make this and give as Thank You’s for people who helped with the wedding. We would like to make it ahead and but don’t know how long it can be refrigerated.
Thanks for sharing this delicious recipe!
Stacey