Meyer lemons, with their vibrant yellow skin and floral aroma, have a complex flavor and a balanced blend of sweet and tart notes. This minimal ingredient Meyer lemon curd recipe can be made with Meyer lemons or in a pinch regular lemons.
My Meyer lemon curd recipe is so versatile! You can enjoy it in breakfast, dessert, or other savory recipes.
This recipe was inspired by my lemon curd meringue on this site, and pairs well with these lemon curd bars.
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Ingredients
You only need five ingredients to make this recipe. And it's versatile for a number of dietary needs so don't forget to check out the substitutions!
- Meyer lemon juice
- Meyer lemon zest
- granulated sugar
- eggs
- butter
See recipe card for quantities.
Instructions
Step 1: Combine and Whisk:
- Gather your ingredients: Fresh Meyer lemon juice, zest, sugar, eggs, and softened butter.
- Prepare your tools: Choose a double boiler or a heatproof bowl to set over simmering water. You'll also need a whisk and a fine-mesh sieve.
- In your chosen container: Combine the lemon juice, zest, sugar, and eggs. Whisk together thoroughly until everything is well incorporated.
Step 2: Cook and Thicken:
- Place the container over simmering water: This will ensure gentle and even heating.
- Whisk constantly: As the mixture heats, continue whisking to avoid scorching and achieve a smooth texture.
- Monitor the temperature: Aim for 170°F (77°C). This indicates the curd has thickened sufficiently.
- Observe the consistency: The mixture will thicken and coat the back of a spoon when ready.
Combine and whisk all ingredients in a pan.
cook and thicken Meyer lemon curd
Strain your lemon curd
Cool and refrigerate the lemon curd
Step 3: Incorporate Butter and Strain:
- Remove from heat: Once thickened, take the container off the heat source.
- Add butter gradually: Cube the softened butter and whisk it in one piece at a time, ensuring complete incorporation before adding the next cube.
- Strain for smoothness: Pour the curd through a fine-mesh sieve into a clean jar or container. This removes any unwanted lumps and creates a silky texture.
Step 4: Cool and Refrigerate:
- Prevent a film: Press a piece of plastic wrap directly onto the surface of the curd. This will prevent a film from forming during the cooling process.
- Cool completely: Allow the curd to cool down to room temperature.
- Refrigerate for optimal set: Transfer the cooled curd to the refrigerator and let it set for at least 2 hours, preferably overnight.
Substitutions
This recipe is already naturally gluten free so it's perfect for those with celiac or gluten intolerances. To make this recipe dairy free, substitute dairy free butter. You can also make an easy vegan lemon curd recipe.
Uses:
Meyer lemon curd is a versatile ingredient that can be used in a variety of sweet and savory recipes. Here are some ideas:
Breakfast:
- Spread on toast, muffins, scones, or waffles.
- Fill croissants or Danish pastries.
- Drizzle over pancakes or French toast.
- Blend into yogurt or oatmeal.
- In a smoothie for a citrusy boost.
Desserts:
- Filling for pies, tarts, and éclairs.
- Topping for cupcakes, cheesecakes, and ice cream.
- Layer in parfaits and trifles.
- Swirled into whipped cream.
- Dipped with fruit or cookies.
Other Uses:
- Added to salad dressings for a zesty flavor.
- Glazed onto grilled chicken or fish.
- Marinate tofu or tempeh.
- Mixed into cocktails for a citrusy twist.
- Used as a filling for savory tarts with cheese and vegetables.
Variations
- Substitute the butter with olive oil for a richer flavor.
- Use it as a base for a homemade lemon vinaigrette.
- Raspberry Lemon Curd: Add ¼ cup fresh raspberries to the curd while it is simmering.
- Strawberry Lemon Curd: Add ¼ cup chopped fresh strawberries to the curd while it is simmering.
- Lavender Lemon Curd: Add ½ teaspoon dried lavender buds to the curd while it is cooking.
- Chocolate Lemon Curd: Swirl in a tablespoon of melted dark chocolate into the cooled curd.
Storage
Store your Meyer lemon curd recipe in the refrigerator in an airtight container for up to 2 weeks. You can also freeze it for up to three months.
Top tip
- Use fresh, ripe Meyer lemons for the best flavor and aroma.
- Grate the lemon zest finely to avoid bitterness.
- Don't overcook the curd, as it will continue to thicken as it cools.
- Add a sprig of fresh thyme or lavender to the curd while it cooks for a hint of floral fragrance.
- For a delightful twist, add a tablespoon of raspberry puree or chopped fresh herbs like mint or basil to the cooled curd.
FAQ
Yes, regular lemons can be substituted. The lemon flavor may change a little but should be pretty similar.
While possible, substituting the sugar with a sugar-free sweetener may affect the texture and taste of the curd. Experiment with different sugar-free options to find the best results. One of my favorite sugar free blends is Miss Jones Smart Sugar.
Yes, you can freeze the curd for up to 3 months. Thaw overnight in the refrigerator before using.
Stored in an airtight container in the refrigerator, your Meyer lemon curd will last for up to 2 weeks.
Yes, this recipe is naturally gluten-free and suitable for those with gluten sensitivities.
Related
Looking for other recipes like this? Try these:
Meyer Lemon Curd Recipe
Equipment
- saucepan
- mason jar
Ingredients
- 1 cup fresh Meyer lemon juice about 4-5 lemons
- 2 tablespoons grated Meyer lemon zest
- ½ cup granulated sugar
- 4 large eggs
- ¼ cup unsalted butter cubed and softened
Instructions
- In a double boiler or heatproof bowl set over simmering water, whisk together the lemon juice, zest, sugar, and eggs until well combined.
- Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, reaching 170°F (77°C). This typically takes about 10-15 minutes.
- Remove from heat and whisk in the softened butter, one cube at a time, until fully incorporated.
- Strain the curd through a fine-mesh sieve into a clean jar or container.
- Press a piece of plastic wrap directly onto the surface of the curd to prevent a film from forming.
- Cool completely at room temperature, then refrigerate for at least 2 hours or overnight until set.
Notes
Nutrition
Pairing
These are my favorite dishes to serve with [this recipe]:
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