Herbal Spotlight: Pink Lemons, with my Pink Lemon Curd Recipe

They're real & they're SPECTACULAR! Pink lemons are in season right now & absolutely worth tracking down! Less acidic than their yellow cousins, these beauties also have a soft rose note to their flavor-- Wonderful for cooking, drinks, & desserts.
​Join me as we make stunning Pink Lemon Curd with them & prepare to be OBSESSED!

Varigated leaves and skins of the beautiful pink lemon. Pic: Stark Bros

Pink lemons are a variegated cousin of the traditional Eureka lemons found year-round at your local market. A spontaneous mutation, they were first discovered in Burbank CA & are now widely grown all over the world! Pink lemons boast a lower acid profile, making their flavor sweeter than the classics– they also boast a delicate rose-like note that is absolutely delicious. Their skin is yellow & green striped, but turns solid yellow as the fruit matures; while their flesh is a delicate pink similar to grapefruit due to their high concentration of lycopene. If you are lucky, you can find them at your local CO-Op, Trader Joe’s or Whole Foods. January, February, & March are the height of their short season. Time to scoop up a ton & enjoy them while we can!

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Highly versatile just like regular lemons, they are lovely for cooking, baking, & drinking! Unsurprisingly, I love to substitute natural pink lemon juice in the cocktails & zero-proofs I craft at the bar–  Fresh Rose & Pink Lemonade, made with my Wild Rose syrup, is a particular favorite! I have made marmalade with them & found them to contain less pectin than traditional Eurekas, so take that into consideration when calculating your recipe. [it is delicious tho!] My other favorite way to enjoy them is to make Pink Lemon Curd & I am happy to share my recipe here. 

Pic: BlueApron

We enjoy this beautiful curd in crepes, tarts, & on scones – or even stirred into yogurt!  I infuse my lemon juice with rose petals to enhance both that natural rose-note & the delicate pink color these gems lend the curd. This is an extra step & not necessary to make curd of your own– But I recommend this if you have access to rose petals! Let’s do it!

Rose-Infused Pink Lemon Curd

3 Large Eggs 
1 cup Sugar 
⅔ cups Pink Lemon Juice  [about 5 lemons]
Small Handful Dried Wild Rose Petals 
2 TBS Pink Lemon Zest 
4 TBS Unsalted Butter, small diced & chilled 
Pinch Sea Salt

Zest your washed lemons & set aside. Juice your fruit & reserve, removing any seeds. I do not strain out the pulp from the fresh juice, as it adds such lovely flavor. Stir in a small handful of rose petals & let them infuse in your juice if desired. [infuse for 1-2 hours, then pull the petals out]  Set up your double-boiler & simmer [or a stainless steel bowl placed over a saucepan of simmering water]. Add the eggs, sugar, & juice, & begin whisking to blend. Cook & continue whisking constantly to prevent the eggs curdling. It will foam up at first.

As the foam dies down, you will see it start to thicken & get glossy. This should take between 5 & 10 minutes. Once thick, remove from heat & begin to add the small pieces of butter, one at a time, whisking to incorporate. Once all of your butter has been whisked in, add the zest & pinch of salt. Voila, beautiful Pink Lemon Curd! 

It will continue to thicken as it cools. This recipe makes about 3 cups of curd. Pop it into mason jars to store in the fridge -- These make lovely gifts if you are feeling generous! If you are making the tarts, put the curd in the fridge to set-up & cool for at least 30 minutes. Not up to making crusts?  Honestly, it is hard to beat simple plain crepes, ends dipped in sugar, topped with a heaping spoonful of this & sliced strawberries or raspberries!
I hope I have inspired you to track down & try some Pink Lemons of your own!  Please let me know what you make with them & share PICTURES! I love to see what you are all up to! If you are local, come try some at our bar – or enjoy those Pink Lemon Curd crepes at Brunch on Sunday!   Until next time--Stay safe &  #StopAndEatTheFlowers