Meyer Lemon Curd Ice Cream Recipes

MEYER LEMON CURD

Meyer Lemon Curd image

Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done.

Provided by Hogareno

Categories Desserts Fillings Fruit Fillings

Time 45m

Yield 16

Number Of Ingredients 6

Ingredients

2 cups white sugar
¾ cup butter, at room temperature
4 eggs
4 egg yolks
1 ⅓ cups Meyer lemon juice
2 teaspoons grated Meyer lemon zest

Steps:

Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 27 g, Cholesterol 120.6 mg, Fat 11 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 6.2 g, Sodium 81 mg, Sugar 25.6 g

MEYER LEMON CURD TART

Meyer Lemon Curd Tart image

Provided by Anne Burrell

Categories dessert

Time 1h30m

Yield 8 to 12 servings

Number Of Ingredients 16

Ingredients

1 stick cold butter, cut into pea size pieces
1/4 cup sugar
1 1/4 cup all-purpose flour, plus extra for rolling dough
1 egg yolk
Pinch salt
2 to 4 tablespoons cold water
3/4 cup freshly squeezed Meyer lemon juice
3 Meyer lemons, zested
1 1/3 cups sugar
5 eggs
Pinch salt
1 1/2 sticks butter, cut into pats
1 pint blueberries
2 tablespoons sugar
2 tablespoons Meyer lemon juice
Special equipment: 1 pound dried beans, 10-inch tart pan

Steps:

Preheat the oven to 425 degrees F.
For the dough:
Put the butter, sugar, flour, egg yolk and salt in a food processor and pulse for 30 to 60 seconds or until the mixture has a grainy consistency, or what I like to call the "Parmesan cheese" stage. Add half of the water and pulse the food processor 2 to 3 times. The dough should start to come together, add the remaining water if needed. Check the consistency of the dough by clenching a small handful in your fist. If the dough stays together it is the proper consistency. If not, pulse the dough with a little more water. When the dough has reached the proper consistency, dump it out on a clean work surface. Using the heel of your hand, schmear the dough straight forward and roll it back with your fingertips. Repeat this process 1 to 2 more times, dust with flour if needed. Form the dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
On a lightly floured work surface, roll the dough out to 1/8 to 1/4-inch in thickness. Lay the dough in the tart pan. Push the dough into the sides of the tart pan by rolling a small scrap of dough into a ball and pushing it into the dough. Roll over the top edge of the tart pan with the rolling pin to cut the extra dough from the pan and create a crisp edge. Cover the dough with aluminum foil and gently poke the foil into the side edges to fit the pan. This will help to keep the sides of the tart tall and straight as it cooks. Fill the tart shell with the dried beans and place in the preheated oven. Bake for 10 to 12 minutes, remove the foil and beans and bake for 2 to 3 minutes more. Remove the tart shell from the oven and cool. The dough should be golden and crisp.
Preheat the oven to 300 degrees F.
In a bowl, combine the lemon juice, zest, sugar, eggs and salt and whisk to a homogeneous consistency. Place in saucepan and bring to a medium heat. Cook, whisking, constantly until the mixture has thickened, about 12 to 15 minutes. Remove from heat and whisk in the butter, 2 pats at a time until it's incorporated and has a silky consistency.
Pour the lemon curd into the prepared tart shell and bake in the preheated oven until the lemon curd has set, about 15 minutes. Let cool completely before cutting.
To garnish: In a small bowl, mix together blueberries, sugar and lemon juice. Serve alongside tart slices.

MEYER LEMON CURD ICE CREAM

Meyer Lemon Curd Ice Cream image

Meyer lemons are believed to be a cross between the Mandarin orange and the common lemon. They are available seasonally and have a delicate floral aroma and less acidic juice than common Eureka lemons. Here we make a traditional lemon curd and then thin it to make the ice cream base. If you want to use just the curd, simply eliminate the milk. We use it to balance the richness of the curd and produce a smooth, creamy ice cream that is not overly heavy on the palate. The bright Meyer lemon flavor really makes this a standout.

Yield makes about 1 quart

Number Of Ingredients 7

Ingredients

4 large eggs
1 cup/200 grams sugar
Zest and juice of 4 Meyer lemons (approximately 1/2 cup/110 grams juice)
1 teaspoon/6 grams fine sea salt
1/4 teaspoon/0.5 gram cayenne pepper
8 tablespoons/113 grams unsalted butter, cut into small pieces
1 3/4 cups/455 grams whole milk, at room temperature

Steps:

Heat a circulating water bath or a pot of water on the stove to 167°F (75°C).
Combine the eggs, sugar, lemon zest and juice, salt, and cayenne in a blender. Puree the mixture until it is smooth and pale yellow, about 3 minutes. Pour the mixture into a vacuum bag or zip-top plastic bag and seal, removing as much air as possible. Place the bag in the water bath and cook for 30 minutes.
Pour the egg mixture into a blender. Turn the blender on low and slowly add the butter, allowing each piece to be fully absorbed before adding the next. When all the butter is incorporated, pour the milk into the blender and increase the speed to high for 10 seconds just to combine everything. Strain the base through a fine-mesh conical strainer into a metal bowl set in an ice bath and let cool. Transfer the base to an airtight container and refrigerate for at least 4 hours or overnight to let the flavors mature.
The next day, churn the base in an ice cream maker according to the manufacturer's instructions.

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In a large saucepan set over medium heat, bring the lemon juice, sugar, butter, and lemon peel just to a boil, stirring frequently until sugar is dissolved. Turn off heat.
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Return mixture to the saucepan and set over low heat, stirring constantly until the lemon curd has thickened enough to coat the back of a spoon. Do not boil. (You should be able to draw a line on the back of the spoon with your finger without the line disappearing.)
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