As you all know, I love Meyer Lemons. I can across a larger batch of them the last time that I was at Whole Foods, and decided to buy up the whole bunch that they had. I’ve already made standard Meyer Lemon Curd, so this time, I poured in some ginger syrup that I had, which game is quite a lovely twist. Sunshine in a jar!
Ingredients
9 egg yolks
1 1/2 cups Meyer lemon juice
6 tablespoons finely grated Meyer lemon zest
2 cups sugar
1 1/2 stick of butter, cut into small cubes
4 tablespoon ginger syrup*
You will also need: 4 (1/2-pint) Mason-type jars, sterilized, and parchment paper rounds cut to sit the surface of the curd in the jars
Directions
Combine the egg yolks, juice, zest and sugar in a medium saucepan and whisk together until smooth (this will help avoid chunky bits of cooked egg yolk). Cook over medium heat, stirring constantly until the mixture coats the back of a spoon (about 8-9 minutes). Remove from heat and stir in the butter, one cube at a time, making sure that the butter melts completely before adding the next piece.
Pour the lemon curd through a fine mesh strainer set over a medium work bowl. This will catch any big zest and any bit of unsightly thickened eggs. Mix in the ginger syrup. Then, pour finished lemon curd into clean containers and either continue your usual canning process, or cover with a layer of parchment that’s been placed directly on the surface of the curd. Keep refrigerated for up to 2 months.
* Sometimes you can find ginger syrup near the cocktail making ingredients in the store. If not, this is the one that I use, found on Amazon.
