Meyer Lemon Curd

Organic Meyer Lemon Curd

 

My Meyer lemon trees are once again overloaded with plump and juicy lemons. I give a lot away, but I keep a lot too. One of my favorite things to make is Meyer lemon curd.

Although I find the name unfortunate (curd doesn’t roll off the tongue, it plummets) the finished product is rich, sweet, tangy and buttery. Perfect for a cake filling, or a pie filling, or spread on a scone or eaten off a spoon.

I’ve posted the recipe on my Mom.me page, so click here to get it.

Organic Meyer Lemon Curd Puff Pastry Tarts

Photo courtesy of Dorothy Reinhold

Little bites of sunshine. That’s what these tasty mini gems are. Little bites of sunshine in your mouth. Sweet/tart organic Meyer lemon curd, buttery puff pastry and a burst of berry sweetness. Bliss. These are a sweet treat for a brunch or cocktail party. Their small size makes them easy to hold in one hand while you hold a lovely glass of champagne in the other! At least, that’s the way I would do it. I used my usual Organic Meyer Lemon Curd recipe,  but I am not going to judge if you use a good quality store bought lemon curd. This recipe is all about easy. I always buy frozen puff pastry sheets, which are widely available in the dessert section of most supermarkets. I have made puff pastry by hand before while in culinary school, and lets just say that will never happen again! Ever.  If you are not familiar with working with puff pastry, Pepperidge Farms  has a great website with recipes and tutorials all about puff pastry.

Photo courtesy of Dorothy Reinhold

 

Recipe: Organic Meyer Lemon Curd Puff Pastry Tarts

 

Ingredients

  • 1 package frozen puff pastry sheets, thawed

 

  • 1 batch organic Meyer lemon curd

 

  • 1 pint raspberries or blueberries for garnish (optional)

 

 

Instructions

  1. Heat the oven to 400 degrees F.

 

 

  • Turn over and spray the BOTTOM of a 24 cup mini muffin pan with nonstick cooking spray.

 

 

  • On a lightly floured surface, roll out one sheet of puff pastry to about a 12 X 9 rectangle.

 

 

  • Cut the sheet into 12 squares.

 

 

  • Repeat with the remaining sheet of puff pastry.

 

 

  • Lay the squares over the prepared cups of the mini muffin pan, carefully molding the dough around the sides of the cups.

 

 

  • Bake the pastry cups for 10 – 12 minutes, or until golden brown.

 

 

  • Cool the pastry cups on a rack completely.

 

 

  • When ready to assemble the tarts, spoon approximately 1 tablespoon of lemon curd into the cooled tart shell.

 

 

  • Top the curd with your choice of fresh berry, if using.

 

Preparation time: 30 minute(s) Cooking time: 12 minute(s)


Lemon Curd and Honey Creme Napoleon

 

I have been in cookie heaven (or hell depending on how you look at it) for a while now, and thought I would change it up a bit with another holiday dessert.  Technically, this is not a classic Napoleon pastry, which is thin puff pastry sheets layered with pastry cream. But I consider it a Napoleon, since it is sweet whipped cream and lemon curd, layered between puff pastry.  Consider it a Black Girl style Napoleon.

I have been working with  Honey Ridge Farms products for some time, but was just introduced to more of their Honey Creme Flavors.  Recently, I made a vinaigrette using Spiced Honey Creme, which I used to top the hit of my Thanksgiving table, Organic Persimmon, Red Bartlett Pear and Pomegranate Salad. I have also used the Lemon Honey Creme in my Homemade Limoncello recipe, which was really smooth, but really deadly once you stood up and attempted to walk!

And those wonderful folks at Honey Ridge Farms have arranged for a special giveaway just for my readers! Keep reading to the end of the post for details of the GIVEAWAY!

For this dessert I used both Lemon Honey Creme and Raspberry Honey Creme. Once again, Honey Ridge Farms has produced an excellent product in the Raspberry Honey Creme. I had to cut my mother off from the Spiced Honey Creme when I was developing recipes with it, and this time I had to cut off my daughter! We enjoyed a few of the honey creme flavors on freshly baked biscuits one morning. My daughter loved the raspberry and the Blackberry Honey Creme. This was not a big surprise, as she has been known to eat a pint of fresh raspberries by herself as we walk around the local farmers market! And then ask for more!

After eating breakfast, I went to do something or other. I had the left the honey cremes on the counter, which is normal for me. I come back and my darling daughter had gotten a spoon and was helping herself to spoonfuls of the Raspberry Honey Creme! Spoonfuls! So, she got cut off, just like her grandmother.

This recipe has been revamped from my original, which only used the Lemon Honey Creme. Once I tasted the Raspberry Honey Creme, I wanted to add it to the Napoleon for an additional layer of flavor. I made my own lemon curd when I developed the original, but because of time constraints I used a good quality store bought lemon curd, which is just fine.  I also used frozen puff pastry, which can be found at any supermarket in the frozen dessert section.  I have made puff pastry by hand before, and can say with confidence I never will again! I’ll leave that to the Master Bakers out there.

Follow the thawing instruction on your package of puff pastry. On a lightly floured surface, roll out the pastry slightly, to about a 1/8 ” thickness. Cut the pastry into three equal pieces.

Heat your oven to 400 degrees. Bake the pastry for 15 minutes, or until lightly golden brown on the top. Cool the pastry completely on a rack.

Whip the cream to stiff peaks.

Place the lemon curd into a medium bowl. Add a small amount of whipped cream, folding it gently into the lemon curd. Add about 1/3 of the whipped cream to the bowl, folding gently to incorporate. Add the remaining whipped cream and fold just until no more streaks of lemon curd can be scene.

Carefully cut the puff pastry pieces in half lenghtwise.

Spread three of the pastry halves with 1 tablespoon of Raspberry Honey creme each. Spread the remaining halves with 1 tablespoon of Lemon Honey Creme each.

Divide the whipped cream-lemon curd mixture between the six halves of pastry. Spread it out all the way to the edges.  If you would like to garnish with the whipped cream, save about 1 1/2 cups to pipe designs onto the Napoleon.

Stack the layers gently on one another, alternating between a Raspberry Honey Creme layer and a Lemon Honey Creme layer. Chill in the refrigerator for an hour to firm up.

If you would like to garnish the Napoleon, place the reserved whipped cream into a piping bag with a medium star tip. Pipe rosettes onto the top of the pastry, and around the edge of the Napoleon.  I also heated about 2 tablespoons of Raspberry Honey Creme in the microwave for 10 seconds, then drizzled it over the top on the Napoleon with a spoon. Or you could garnish with fresh raspberries and lemon slices.

 

print recipe 

 

Lemon Curd and Honey Creme Napoleon
Ingredients
  • 1 sheet puff pastry, thawed
  • 2 cups whipping cream
  • 1 jar (10.5 ounce) lemon curd
  • 3 tablespoons, divided Raspberry Honey Creme
  • 3 tablespoons, divided Lemon Honey Creme
Instructions
Heat oven to 400 degrees F. Roll out the thawed puff pastry to 1/8 ” thickness. Cut the pastry into three pieces and place onto a parchment lined baking sheet.
Baked the puff pastry for 15 minutes, or until lightly golden brown. Cool the puff pastry completely on a rack.
In a mixer on high speed, whip the cream until stiff peaks form.
Place the lemon curd into a medium bowl. Add a small amount of whipped cream to the lemon curd and fold it in. Add about 1/3 of the whipped cream to the lemon cured, folding gently until it is incorporated. Add the remaining whipped cream, and fold just until there are no more streaks of lemon curd visible.
Cut the cooled puff pastry pieces in half lengthwise. Spread three of the pastry halves with 1 tablespoon of Raspberry Honey creme each. Spread the remaining halves with 1 tablespoon of Lemon Honey Creme each.
Divide the whipped cream-lemon curd mixture between the six halves of pastry. Spread it out all the way to the edges. If you would like to garnish with the whipped cream, save about 1 1/2 cups to pipe designs onto the Napoleon.
Stack the layers gently on one another, alternating between a Raspberry Honey Creme layer and a Lemon Honey Creme layer. Chill in the refrigerator for an hour to firm up.
If you would like to garnish the Napoleon, place the reserved whipped cream into a piping bag with a medium star tip. Pipe rosettes onto the top of the pastry, and around the edge of the Napoleon. Heat about 2 tablespoons of Raspberry Honey Creme in the microwave for 10 seconds, then drizzle it over the top on the Napoleon with a spoon. 

 

 

 

 

Details

Prep time: 20 mins Cook time: 15 mins Total time: 2 hour Yield: 1 Napoleon

Now for the GIVEAWAY! If would like a chance to win a Honey Ridge Farms Honey Creme Gift Set, please leave a comment describing how you would use the honey creme.  I will choose a winner using Random.org.
Cheryl D Lee on Foodista

Organic Meyer Lemon Curd Recipe

Organic Meyer Lemon Curd

 

I love winter in Southern California.  The weather changes (it’s 78 degrees right now instead of 101 degrees) and the citrus trees are loaded with fruit.  I am lucky to have two Meyer lemon trees in my front yard, and those little trees produce an abundance of fruit. Twice a year actually.  I love those trees. They are only about 6 feet tall, but give me pounds and pound of lemons each year.

Meyer Lemon Tree
Meyer Lemon Tree

A Meyer lemon is a cross between a lemon and an orange, and originated in China.  When you smell them they are redolent of flowers and honey.  Their color when fully ripe is almost golden, like a sunset.  The skin is very thin, and while the flesh is tart, it is more sweet than a regular lemon.  As a child I used to pick them right off the tree and eat them while sitting on my front porch.  Now my toddler does the same.

There is a multitude of things you can do with the Meyer lemon.  The Los Angeles Times published a great article a couple of years ago called “100 things to do with a Meyer lemon.” I haven’t done them all, but I’m working on it!  One of my favorite things to do with my lemons is make lemon curd.  The flavor of Meyer lemon curd is so sublime, so intoxicating, so delectable. The best thing is that it’s easy to make, and is a wonderful gift to give to friends.

Organic Meyer Lemons
Organic Meyer Lemons

Organic Meyer Lemon Curd

Ingredients:

8 large egg yolks

4 large eggs

1 cup of sugar

1 cup organic Meyer lemon juice

1 stick (8 TB) cold butter, cut into small pieces

Directions:

Fill a medium saucepan or double boiler about 1/3 – 1/2 full with water.  Bring the water to a boil, then lower to a simmer.  Have a large bowl of ice water ready to cool the curd.

While the water is coming to a boil, whisk the yolks, eggs, sugar and lemon juice in a metal bowl large enough to sit on the saucepan without falling in. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water.  Whisking frequently, cook the mixture until thick, about 10 minutes.  If the mixture seems to be cooking too quickly, remove the bowl from the saucepan and whisk briskly, then return to the saucepan.  Remember, you are working with eggs, so if it gets too hot you will make lemon scrambled eggs!

When the curd is thickened, place the bowl in the waiting bowl of ice water.  Whisk in a few small pieces of butter at a time, waiting until they have melted until adding more.  Strain the curd through a fine mesh strainer into a clean bowl.  Press plastic wrap directly onto the surface of the curd to prevent a skin.  Refrigerate until completely cool.

I have been known to eat it my the spoonful, but drizzling it over pound cake, berries, or using it as a cake filing are all great ideas.  But I do recommend eating it by the spoonful…

Cheryl D Lee on Foodista