This easy Meyer Lemon Curd recipe takes just 20 minutes and a small handful of ingredients! Made with fresh Meyer lemons, sugar, eggs, and butter, this creamy lemon curd is the perfect sweet and tart sauce.
Jump to:
Key Ingredients
- Meyer lemons: Since Meyer lemons are naturally sweeter and less acidic than regular lemons, this lemon curd recipe contains less sugar than a regular lemon curd.
- Eggs: I always opt for pasture-raised eggs.
- Sugar: Granulated white sugar dissolves best in the curd.
- Unsalted butter: If you only have salted butter on hand, go ahead and use it! Just omit the extra added salt and keep in mind that it may be a tad salty (but I’m sure still delicious!).
HOW TO MAKE LEMON CURD WITH MEYER LEMONS
1. Add the Meyer lemon juice, Meyer lemon zest, eggs, sugar, and salt to a heat-safe glass bowl. Set in on top of a small pot of boiling water to create a bain marie.
2. Continually whisk the lemon curd until thickened. The amount of air you whisk into the curd will affect how fluffy or dense the curd is.
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
3. Once the curd has thickened, take it off the heat and whisk in the butter. Continue to stir occasionally until cooled before serving or storing.
Tips from Culinary School
In culinary school I learned how many choices there are when making curd, including:
- The type of citrus you use will affect the amount of sugar you need: since I am using Meyer lemons instead of regular lemons, this recipe contains less granulated sugar because Meyer lemons are naturally sweeter.
- You can make a fluffier curd by whisking in air: for a denser curd, whisk the curd in a figure 8 motion along the bottom of the bowl. For a fluffier curd, add air into the curd by tilting your whisk almost sideways and whisking in large circles that hit the bottom of the bowl and leave the curd. Regardless of the desired texture, it’s crucial to whisk continuously throughout the process to prevent the eggs from scrambling.
- Zest is optional, but I always add it: It is up to you if you’d like to add the lemon zest, but I think it creates a more delicious and complex flavor.
What to serve with Lemon Curd
Lemon curd is a delicious sauce that is great to pair with:
- Blackberry scones (or any sweet scones!)
- Greek yogurt, granola, and berries
- A scoop of vanilla ice cream
- Crepes
- Biscuits
- Pound cake
- Crusty toast
- Fresh berries (especially with equal parts whipped cream mixed in with the curd!)
Prep ahead and storage tips
Once the Meyer lemon curd has cooled completely, store it in an airtight container in the refrigerator. When stored properly, it can last up to 1-2 weeks.
MORE RECIPES TO USE LEMONS IN
📖 Recipe
Meyer Lemon Curd
Ingredients
- ½ cup Meyer lemon juice
- 2 teaspoon Meyer lemon zest
- 3 egg yolks
- 1 whole egg
- ⅓ cup granulated white sugar
- ⅛ teaspoon Kosher salt
- 4 tablespoon unsalted butter cubed
Instructions
- Prepare a bain marie by filling a small pot of water ⅓ full with water. Bring to a boil on the stovetop.
- To a medium glass heat-safe bowl, add the Meyer lemon juice, zest, egg yolks, whole egg, sugar, and salt.
- Once the pot of water is boiling, place the glass bowl on top of the boiling pot. Whisk the ingredients together continually until thickened, about 8-12 minutes. The more air you whisk in, the fluffier the curd will be.
- Take the bowl off the heat and stir in the butter. Continue to whisk frequently until the curd has cooled. Serve or store in an airtight container for 1-2 weeks in the refrigerator.
Video
Want to save this recipe to come back to it?
I'll email this recipe to you, so you can come back to it later!
Comments
No Comments