Meyer Lemon Curd

Adapted from A New Way to Cook by Sally Schneider (Artisan, 2001). Copyright 2001 by Sally Schneider.

Makes 1 cup, enough for a 10-inch tart

Classic lemon curd is basically a custard made of egg yolks, sugar, and lemon juice, enriched with lots of butter. It has the consistency of a thick jam and is inordinately rich. This curd is based on one I used to make many years ago at Le Petit Robert, owned by my friend James Peterson. We left out the butter intentionally and added some whipped crème fraïche to the cooled curd to make a filling for delicious lemon tarts.

To make up for using one less egg yolk than is usual, in my revised curd I add a touch of unflavored gelatin to give it more body. It is delectable just the way it is, although you can fold in some regular or reduced-fat sour cream before filling tarts.

Fragrant Meyer lemons, which grow in abundance in California but are only sporadically available nationally, make a spectacular curd. They are sweeter than regular lemons.

• 1/2 teaspoon unflavored gelatin
  
• 1/2 cup fresh Meyer lemon juice
  
• 1/3 cup sugar
  
• 1 large egg
  
• 1 egg white
  
• One 3-by-1-inch strip lemon zest (removed with a vegetable peeler)

In a small bowl, sprinkle the gelatin over 2 tablespoons of the lemon juice. Set aside to soften.

In a medium stainless steel bowl, or the top of a double boiler, combine the remaining lemon juice and the sugar, egg, egg white, and zest. Set the bowl over, but not in, simmering water. (Although the curd could be cooked directly over low heat in a heavy saucepan, using a water bath ensures that it doesn't overcook.) Whisk constantly until the curd is thick and coats the back of a spoon, about 5 minutes. Stir in the gelatin mixture and cook for 1 minute longer. Strain into a medium bowl and allow to cool to room temperature, whisking occasionally. Transfer the curd to a jar, cover, and refrigerate until ready to use.

The curd will keep for about 1 week.

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