![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUNjrmd2IfNBUymO4pIvaDSgo1NlDto7a9CoagsdPHf8gyqybacISgGfUXMQ-ydZdevJGBVj6f5h1wcQGbR-PRH4oykn40nzoUpXhkaJ1FrgbrKpZgSuC7uwrRjGup4L-p-Dc7VDL9lU6s/s320/DSC08516.JPG)
I recently came into some wealth- a box of Meyer lemons fresh off the tree courtesy of my friend, Ana. And I decided to make some lemon curd with these beautiful lemons.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw07yLhyGbMQwedhI5NgNjknKWyECMJ2X7XEzzHZmacBJ64tYR13vzAi2b9WQR3lcBs0zlwW4RM99V1SNl8vdi-fzt-PEx9JiV8KufZslQXzn4joqnB2jbObEHFq4iKIGPByOCV6G-S5le/s320/DSC08503.JPG)
Meyer lemons are lovely. They taste a bit sweeter and less acidic than traditional lemons. I have found that they seem to have a thinner peel and more juicy flesh. Their peel can also have an orange tint. They taste wonderful and they are so easy to juice- as you can see from these well-juiced lemons.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuv3Z51JYD4BpN_iFv3r2T741TVJRod3QCyfexBzEcc4A6JVFr83lvAqZScESYOASWB_hyphenhyphenJ0-mwMGx0Vb6BQQQc1NjLQTSZQZcwuEn3fmdPTAP-jcm8EqBnO6WculjAji2pkeJFC1w9oki/s320/DSC08498.JPG)
So that's what I did...I juiced and juiced using our vintage Juice-O-Mat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAJk0v7FxHWaz4FVmMzSWD267fZVgW-5VwjmGmXMiT0b-HJybuZgPqex7f7VLH7NNBtncbI0Oc6cfQDtX5u22aj6nIxlHciHCc1J0KRp6o96JkQgsotIs3Fglzm62HXqzegHkOmxov-E1/s320/DSC08507.JPG)
I followed the Perfect Lemon Curd recipe from
AllRecipes.com and added eggs, butter, and sugar to the lemon juice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFdFBUUU5kIg3JxTn73HPy5g2I5lY73bhq0qzESgc9G1K9eIp5ksHMMrpwQFL7broylQ4cLM_49WR_h-yjYbf5CkH35fzBcHp3HwoAPB6NJWXcYwq8MT-XwQRjDGxYXxPHQK7iV7UUU0Xt/s320/DSC08510.JPG)
And I cooked it and here's is where the trouble started. Last time I made some lemon curd, I followed the recipe and undercooked the curd. It didn't set up and I had to reheat it. This time, I tripled the recipe and I knew it would take more than the 6 minutes. And so I heated and heated. It seemed to thicken but not as much as I expected and I ended up overheating the mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNrHPHAPJyMZbM5G5dMJ2ajJV6HEaDuuUAN94X5JHD5eo2U9ycynmhOXtp2XHNVGxfPQ8IKjfSkKtQX_tMDh-_nQYILr4J5f9C27MkeB1RiurWo8NbFXjWA8jr2zvYkv4X3Xx_KDnLTnnn/s320/DSC08517.JPG)
So, after much more google research, I found that the curd should get to about 170-175F and my curd got to more like 185F. And I think I could have whisked the eggs first before adding them to the juice instead of afterwards. The final texture of the curd was a bit grainy and not quite as thick as I would have liked. But the flavor was fabulous and I have a ton of this curd so perhaps a lemon curd filled cake is in order.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LCAyfj-2LqjFIF82FWyopZA1WcvBmnhJ-hgu9hx73BQozeuBOuZrM3TCHyYdmilU-AdVsMW5wQ_LCarxd9zHUSXQHD5yFaMEihXdcUCVLFB-ErN2C-p6Tg1Uf6ANO8ocRZ160srr91nK/s320/DSC08519.JPG)
I also had some leftover lemon juice and at the suggestion of my neighbor, Des, I froze it for future use in a glass of water or perhaps a glass of vodka. A deconstructed lemon drop might also be in order.