Thursday, March 24, 2011

Meyer Lemon Curd + Cream Scones

meyer lemon

A couple of months ago, Kim from Rustic Garden Bistro offered to send me some meyer lemons, freshly picked from her backyard tree. Having never tasted the revered fruit, I quickly accepted her gracious offer.

The lemons were so lovely, smooth skinned and highly fragrant, much more of a perfume-y scent than normal lemons. They’re also a touch less acidic. I wasn’t sure what I wanted to do with them, so I squeezed all the juice into a measuring cup and froze it.

a little bit of sunshine

Then life got in the way and I starting baking other things and promptly forgot about the juice sitting the back of my freezer. Oops!

So two months later, I’m finally getting around to making something with those tasty lemons (which is why the light in these photos is drastically different, it was bright and sunny the day I got the lemons, and it’s cloudy today).

meyer lemon curd

I wanted to utilize the juice fully, to get the most flavor from the lemons themselves. The best way I could think of to do that was curd, spread on warm scones. Let me tell you, the combination of the tangy curd on the fresh from the oven scone was something akin to heaven.

cream scones with meyer lemon curd

If you’ve never made or tasted curd before, I urge you to try it out. It’s velvety smooth, and both tart & sweet. It’s also deceptively simple. I was scared of making it for a while, but when I did, I was surprised at how easy it was. It’s just a lot of whisking. The recipe below gives instructions for making the curd with meyer lemons or regular lemons!


Lemon Curd
From David Lebovitz
(I doubled this recipe)

Makes 1 cup (240 g)

1/2 cup (125 ml) freshly-squeezed lemon juice
1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons)
2 large egg yolks
2 large eggs
pinch of salt
6 tablespoons (85 g) unsalted butter, cubed


1. Place a mesh strainer over a bowl, and set aside.
2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

Cream Scones

from America’s Test Kitchen Cookbook via smitten kitchen

(this recipe has the brilliant suggestion of pressing the dough into a cake pan to form a perfect circle for cutting. I had one of those “why didn’t I think of this before” moments when I read that. It works perfectly.)

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. (it definietly took me more than 12 pulses to get the rid sized butter bits!) Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

Thank you, Kim, for the lemons!

97 comments:

  1. mmm i can practically smell the citrus goodness from these pictures. beautiful and fresh images!

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  2. I made meyer lemon curd a few months ago.. and I wish it was still in my fridge! It was way too good and disappeared fast :)

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  3. Oh this looks so delicious! I've had lemon curd on my list of recipes to try for a while, you may have just convinced me!

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  4. Sounds delicious and looks scrumptious! Thanks for the recipe.
    My Blog

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  5. That curd and those scones look amazing. And I adore your photos. Your sunny pictures just brightened up my wet and rainy day!

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  6. the photos are beautiful as always and lemon curd sounds so good right now!

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  7. You always take the most beautiful photos. And I must try this recipe!

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  8. Sounds so good! Round here we're in love with lemon curd and this sounds perfect. Is it the usual way in America to have a cake-sized scone? Here {England}, they are usually made into small doughy splodges, somewhere between a muffin and a cupcake, and broken open and spread with jam, curd or butter.

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  9. libby, sometimes we cut them into round, smaller shapes, but a lot of recipes call for the dough to be shaped into a round and cut into triangles.

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  10. Magnificent pictures! Lemon curd is one of my favorite spreads and I love scones. A perfect teatime treat.

    Cheers,

    Rosa

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  11. The combination of curd and scone is simple but undeniably delicious. Looks amazing!

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  12. So beautiful! I love how you got the color of the Meyer lemons just right. I've been photographing them for the last two days and they always come out too orange to look like lemons. Gorgeous!

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  13. Incredible as always. I would eat this by the spoonful.

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  14. The pictures, the light, the colors and of course the recipe...I like it a lot!! Congratulations! kisses

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  15. These look heavenly! Lemon curd is something that I've never made but is on my list!

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  16. My mouth is watering thinking of a warm scone with meyer lemon curd; I think that would brighten any cloudy day!

    Lovely pictures as always!

    xoxo
    bianca

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  17. Your blog, its recipes and photos always bring me a sense of calm and home. The photography is beautiful, you get amazing clarity! And of course... you can never go wrong with a cream scone and a spot of tea :-)

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  18. I often wonder why I don't eat lemon curd every. single. day. I'm glad to know it's simple - I've been dying for some ever since Christmas!

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  19. Really nice and easy to make!!! Absolutely gorgeous to look at as well!!

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  20. Absolutely stunning photos. Never have I wanted to eat lemon curd more!

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  21. very delish! so love lemon curd and i am going to try this recipe

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  22. Love it

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  23. Hi,
    I'm looking for a lemon curd recipe on foodgawker and fortunately i found yr lovely blog ! I'll try to make lemon curd just this sunday! Thnks for the recipe!

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  24. that scone recipe is my favorite! it's definitely my go-to recipe... but i haven't ever paired it with lemon curd. sounds amazing! thanks for the idea!

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  25. My Mama used to make lemon curd with warm ginger bread.

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  26. This looks amazing. I look forward to trying!

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  27. I never know what to do with leftover meyer lemons - your photos and description are inspiring, Hannah!

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  28. Looks amazing! I love lemon - really I add it to a lot of recipes! Going to try making the curd tomorrow, I just saw some meyer lemons at the store...so back I go! Thanks!

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  29. I just discovered your site and I'm in love! Wow!

    So nice to meet a fellow Christian blogger too :)

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  30. I so love this Hannah!
    Funny I only tried Meyer lemons the other week. They finally showed up at our supermarket and I couldn't resist! I loved them. I could probably eat them just as they come!
    Gorgeous photos!

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  31. These look so delicious! Curd and scones are simply meant to be eaten together.

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  32. lemon curds was made for scones...gorgeous!

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  33. Aren't Meyer lemons the most beautiful fruits in the world?

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  34. so lovely! there are few things better than homemade meyer lemon curd!

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  35. How perfect is that? And it would be wonderful to serve to company!

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  36. yum! i adore lemon curd, particularly in a meringue tart. :D

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  37. Looks so great!!!! beautiful pictures as always!!!! I love lemon, but I've never tasted lemon curd, I'll try to make it!!!!!!!

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  38. I made this today, both recipes. :) I've never made a curd before either, but it wasn't hard at all, and the scones are delish. I did use regular lemons, and added the extra sugar - that was a good call, because while it's deliciously tart, I think less sugar would have made it mouth-puckering.

    Thank you for posting recipes that make me want to cook them. Many food blogs are just enjoyable to look at and read, but yours makes me want to get into the kitchen and get busy. :)

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  39. mmmm. love me some lemon curd! just bought my first meyer lemons and feel a bit perplexed on how to use them. these photos are so exquisite hannah!

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  40. Simply beautiful...

    The recipe, the photographs, lovely lovely...

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  41. Your photos are always so lovely - with such perfect light. An absolute inspiration. Thank you.

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  42. Your posts are always beautiful - this post is stunning. Your photos are amazing and make me long for warm weather and everything citrus!

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  43. I've just started reading your blog, and I love it! Beautiful photography. What are your favourite props to use and how do you get such wonderful lighting?

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  44. Lemon curd is so fabulous and with your photos I can almost taste it now.

    -Brenda

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  45. Hi Hannah! I love this post- mostly because the photos make me feel like I'm in a dream world. Lemon curd is just lovely, isn't it? I just might need to have some...asap. Hope you are well!

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  46. I'm so glad you got to try meyer lemons... they really are so wonderful. Now, mind you, I'm a lemon fan to begin with... but meyer lemons are the creme de la creme

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  47. Soon as i see a recipe for Lemon Curd i am ON IT! Its freakin delicious. I tried a recipe from... Falling Cloudberries i think by Tessa Kiros.. it was so bitter it hurt your back teeth and made everyone pull funny faces.

    This is my fave recipe so far!

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  48. I have to admit I'm one of those persons who never tasted curd before.. Where I come from it's not a common thing, but I did hear about it before. I have no idea what to expect, but will try it soon! Lemons are used often in my kitchen, so I don't see a reason not to like.. Only one way to find out!

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  49. I'd love a big bag of lemon meyer sunshine! The lemon curd looks amazing and now all I want is a scone smeared with all that goodness. I've always made a low-fat lemon curd and it's lovely over yogurt, but it's nice to guild the lily like this!

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  50. Oh, my..tastebuds are a tingling, Hannah. Will have to try this. Beautiful images too.

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  51. Your curd looks absolutely lovely! And so it that twig-like spoon! It's a pity I can't get meyer lemons where I'm at - I'll just have to make do with normal ones!

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  52. I've never made curd...but if its really that simple I may have to give it a try! Just found your blog by the way, I love your pictures!

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  53. Hannah, finally caught up with you over here. It's a British thing, I suppose. Looks very good! I've heard a lot about Meyer lemons and yet, I can't find any in Malaysia.

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  54. Hi there,

    I have an award for you, http://stvmiapreciousmoments.blogspot.com/2011/04/my-very-first-award.html

    TQ

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  55. That looks absolutely delicious. I started following you the other day after briefly reading your piece in Artful Blogging. I picked up a copy since my friend Maureen (one of my co-muses at Mortal Muses) was also featured. I must say that I'm quite impressed with your maturity and wisdom at such a young age to step away from a path not suited for you and pursue your true passion.

    I actually went to college and had a blast, but only now at 28 years old am I truly pursuing something I love. My husband supports me now and encourages me to continue this path rather than moving forward in the corporate life. I am so excited to continue following your work. Maybe I'll even learn a thing or two from you! Have a great weekend.

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  56. What a lovely post & lovely comments! Thanks for continuing to share great recipes, beautiful snapshots and pieces of your life with us!

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  57. I am hosting a brunch in a few weeks and believe it or not - I picked the exact scone recipe as well as lemon curd recipe to serve. uncanny!! Can't wait to see how it turns out :)

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  58. I love your blog. It's fantastic. I like so much your recipes but your photos are incredible. Your style is so, so nice. I follow you from Terrasa in Barcelona. I've got, too, a blog with recipes and the blogs like your help-me to improve and to take wonderful ideas. Thanks, a lot.

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  59. As usual, I am way behind on the Blogosphere but we've been busy with the new chicks, which you can see on my blog LOL Anyhow, this recipe comes at a great time as we have little lemons developing on our Meyer Lemon tree right now. They won't be ripe for a while but when they do, I am making some lemon curd. Thanks Hannah!

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  60. Looks yummy! Gonna do some shopping and make it for tommorows lunch. Thanks!

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  61. I can't wait to make this! Havnt had scones in ages!

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  62. Oh I love your pictures, would it be alright if I used one of them for a background on my blog? I'm new around here :) Just looking to brighten mine up a bit.

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  63. This certainly looks great. I'm definitely gonna give this a try!! Hope it will look as good as the picture.

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  64. Getting hungry just by looking at the photos. It really looks amazing.

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  65. Such nice photo's ... can''t wait to make them also... i hope i will do it the right way...

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  66. Very nice! This is a very nice example of what can be done with this technique.

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  68. I was having a crappy Monday morning, so I took time out to make these little scones. Delicious!

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  70. Thanks for sharing this recipe. When I've done it myself I will definitely tell you how I've done ;)

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