This Meyer lemon curd is simple and so flavorful by using Meyer lemons to add a little spice. Put it in your favorite desserts or yogurt or even on toast!
In this post, I will discuss the main ingredients of Meyer lemon curd, how to make it, how to store it, and ways to use this delicious condiment!
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What You'll Need:
Making a lemon curd or other fruit curd includes the basics. Eggs and/or egg yolks, fruit pulp or juice, sugar, salt, and butter.
Ingredients:
- Lemons: I used tasty and unique Meyer lemons
- Lemon Zest
- Sugar
- Eggs and egg yolks
- Unsalted butter
- Salt
Equipment:
- Mixing bowls
- Sieve/mesh strainer
- Whisk
- Rubber Spatula
- Small pot (bonus: Use a double boiler)
How to Make It:
- Gather Ingredients: Collect fresh lemons (for the juice and zest), eggs and egg yolks, sugar, and unsalted butter.
- Prepare the Ingredients: Zest the Meyer lemons and squeeze out the juice. For a smoother texture, strain the lemon juice into a separate bowl. Separate the egg yolks from the whites and set aside the two whole eggs. If you prefer a richer curd, substitute 2 egg yolks for one whole egg.
- Combine Ingredients: In a saucepan, whisk together the eggs, zest, and sugar until well combined. Stir in the lemon juice.
- Cook Over Medium Heat: Place the saucepan over medium heat (making sure to keep it at a gentle low simmer) and add the butter. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon (about 10 minutes). Do not let it boil!
- Strain and Cool: For a smoother texture, you can strain the lemon curd through a fine mesh sieve above a bowl to remove any lumps or zest and, yes, some egg whites! Or if you prefer, skip this step and remove the saucepan from the heat to let cool slightly.
- Store: Transfer the curd to a jar or an airtight container, refrigerate until cold, and let it set.
- Serve or Use: Once chilled, the lemon curd is ready to serve as a spread on toast, scones, or pancakes or as a filling for tarts, cakes, or pastries
Steps:
In a small bowl, mix the lemon zest and sugar with your hands to blend the oils into the sugar. Makes it more fragrant!
Separate the egg yolks from the egg whites and set aside.
While straining the lemon curd over the sieve (above the bowl), whisk to get the larger amounts through the sieve.
Scrape any excess lemon curd on the bottom of the mesh strainer into the bowl of strained lemon curd.
How to Store It:
This Meyer lemon curd can be stored in an airtight container in the refrigerator for up to two weeks.
Can You Freeze Lemon Curd?
You can also freeze lemon curd for up to one year, per The Kitchn. Make sure to date it and keep it in an airtight container.
Variations:
If you prefer a vegan version, I highly recommend checking out this vegan lemon curd recipe
by Sam Turnbull, blogger for It Doesn't Taste Like Chicken.
Not a lemon fan? Try other citrus like orange or lime!
Want to make the traditional lemon curd more fun? Try it with some berries, coconut, or even lavender!
Uses for Lemon Curd
Lemon curd is more than just a pie filling! There are numerous ways to use this delicious condiment.
- Spread on toast
- Top on pancakes
- Filling pies and beautiful tarts
- Fill between cake layers
- Swirl into yogurt or cottage cheese
- Stir into oatmeal or cream of wheat cereal
- Dilute it with a little water and use it as a glaze for muffins or cupcakes
- For a savory take, mix it in a favorite sauce or marinade for your favorite protein like chicken, fish, or tofu!
For even more information, check out these uses for lemon curd by Food52.
Meyer Lemon Curd
Simple and delicious Meyer lemon curd with only a few ingredients! Add it to your favorite breads, desserts, or yogurt!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
3 teaspoons Meyer lemon zest (or one Meyer lemon)
⅓ cup granulated sugar
2 whole eggs
2 egg yolks
½ cup of lemon juice (about 4-6 Meyer lemons), strained*
Pinch of salt
4 tablespoons unsalted butter
Instructions
In a small bowl, mix the sugar and lemon zest using your hands to saturate the sugar with the oils of the zest. Set aside.
In a small pot, add the eggs, sugar and zest mixture, lemon juice, and salt. Whisk the ingredients together to combine.
Turn the heat on to low heat and add the butter. Whisk continuously until the mixture thickens, up to 10 minutes. The mixture will stick to the whisk and appear almost like an aioli consistency. You can also know it's ready if the curd coats the back of a spoon.
Turn off the heat and pour the mixture over a sieve atop a bowl. Whisk the mixture to get most of it through the sieve, then use a rubber spatula to press against any remaining solids. Scrape any leftover curd stuck to the bottom of the sieve into the bowl below. This makes about 1-½ cups depending on achieved thickness.
Let cool and store in an airtight container for up to two weeks in the refrigerator.
Notes
* for the lemon juice, depending on the size of the Meyer lemons, you may need several lemons. If you do not have Meyer lemons, traditional lemons are also delicious! You can also use store-bought lemon juice if you do not have fresh lemons.
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