Meyer Lemons are sublime. They are sweet and only slightly sour and bursting with bright floral notes. They make me wish I lived in California where their fragrant goodness is teeming during the fall and winter months.
Alas, I live in the real world aka the East Coast (mid-Atlantic), where meyers tend to arrive in select stores in late January and disappear from the produce section by mid-March. Every year I attempt to stock up on them and scratch some things off my meyer lemon bucket list, but I never do. I end up making my lavender meyer lemon olive oil cookies and a meyer lemon curd, but that’s usually it. Then they’re gone.
And it never fails, summer comes around and I’m kicking myself for not tossing some in the freezer back in February. This is how my rose water lemon curd was born. Back in 2011 I decided to make my classic white layer cake, but this time I wanted to frost it with raspberry buttercream. (Recipe coming soon.) I thought meyer lemon curd would be the perfect filling for the middle and it would have been. Only problem: it was July. Not gonna happen. So I came up with the bright idea to add rose water and a little orange zest to my lemon curd recipe.
Now this rose water lemon curd tastes only slightly similar to meyer lemon curd, but it is still quite remarkable in its own right. Enjoy.
Rose Water Lemon Curd
1/4 cup of freshly squeezed lemon juice
Zest of 3 lemons
1 tablespoon of finely grated orange zest
2 tablespoons of freshly squeezed orange juice
1 teaspoon of rose water
1/2 cup of sugar
6 egg yolks
8 tablespoons (1 stick) unsalted butter cut into small cubes
- In a small heatproof bowl, whisk together the lemon juice, lemon zest, orange juice, orange zest, rose water and sugar.
- Set the bowl over a saucepan of water and bring to a simmer over low heat. Stir occasionally.
- In a separate bowl whisk together the egg yolks and then whisk in 1/3 cup of the hot lemon-orange-rose water mixture.
- Once combined and tempered, whisk this egg yolk mixture back into the bowl with the remainder of the lemon-orange-rose water mixture. Return to a simmer and continue whisking for 6-8 minutes until the curd has thickened. DO NOT ALLOW it to boil or you will end up with a curdled mess.
- Remove the bowl from the water and allow the curd to cool for about 3-5 minutes. Stir in the butter cubes one at a time until well combined and smooth.
- Using a fine-mesh sieve, strain the curd into a heatproof glass jar or container and press plastic wrap against the surface. Cover and refrigerate at least 3 hours.