Meyer Lemon Curd

If you know me you know I love citrus. We’re talking everything from the traditional oranges and grapefruit to the less common types like finger limes and Buddha’s Hand Citrons. But the citrus that tops them all? Meyer lemon. I buy these pounds at a time while they’re in season (Now! In winter) and I will use them often and in a number of ways- there is even a preservation method in my book, Cooking Mindfully, that I’ve perfected over years of kitchen testing. But my favorite quick recipe? Meyer Lemon Curd. 

Meyer Lemon Versus Traditional Lemons

Meyer lemons are slightly different than regular lemons in a few different ways. In some recipes you can swap them one for one, but not always! 

  • Skins: Regular lemons have thick, bumpy skins that can get tough and bitter if you don’t remove enough pith. Meyer lemons on the other hand have thin, malleable skins which is why using them whole in recipes works really well! (I make marmalade with them!) Their skins and can vary from light yellow to a deeper orange. 
  • Taste: Meyer lemons have floral notes and are sweeter than a traditional lemon. So especially in recipes that are more geared towards dessert, like this Meyer lemon curd, they work particularly well! 
  • Acidity: so why can’t we always swap Meyer lemons and traditional lemons one for one? Meyer lemons are less acidic than their traditional lemon counterparts! On the pH scale, Meyer lemons measure in at 2.6 and commercial lemons are more acidic at a 2.3. So in recipes that require a specific acidity to create a chemical reaction Meyer lemons don’t work!

So let’s make some Meyer lemon curd! This sweet curd is silky and smooth perfect both for desserts (especially over vanilla ice cream with some blueberries!) and breakfast- try stuffing pancakes with it or slathering on a biscuit!

Meyer Lemon Curd Ingredients

4 Meyer Lemons, Zest and Juice,

(This should be about 1/2c Juice)

3 Whole Eggs

1/4 Cup Sugar

1/4 Cup Butter

Meyer Lemon Curd Method

Zest and then juice all of the lemons.

In a small saucepan, combine sugar and zest by rolling pinch-fulls in your fingers. You want to infuse the zest into the sugar as much as you can. I do this for a few minutes until the sugar turns mostly orange/yellow! 

Add in the 1/2 cup of fresh Meyer lemon juice.

In a separate small bowl, whisk the eggs until the whites and yolks are completely incorporated. Pour the whisked eggs into the sugar mixture.

Place the saucepan on the stove set to medium-low. Whisk constantly for about five minutes until the curd starts to thicken. Continue to whisk (1-3 minutes more) until the curd covers your whisk and doesn’t slip off. If you’re looking for specifics, the temperature of the Meyer lemon should be between 165°-170° when it’s ready to come off the stove.

Remove the Meyer lemon curd from the heat and place a sieve over a heat-safe bowl. Pour the curd into the sieve and use a spatula to press it through, the solids (any bits of egg that cooked too quickly and large bits of zest) will stay behind.

Cut the butter into small pats and stir into the still-warm lemon mixture. As the butter incorporates it will turn the mixture glossy and extra smooth. Transfer to an airtight glass container and let cool completely before storing in the fridge for up to two weeks or two months in the freezer!

Meyer Lemon Curd

Meyer Lemon Curd is a sweeter, more floral version of a traditional lemon curd. It brings depth and zing to any breakfast or dessert recipe!
Prep Time 15 minutes
Cook Time 10 minutes
Course Breakfast, Dessert
Cuisine French

Ingredients
  

  • 4 Meyer Lemons, Zest and 1/2 cup juice
  • 3 Eggs
  • 1/4 Cup Sugar
  • 1/4 Cup Butter

Instructions
 

  • Zest and then juice all of the lemons.
  • In a small saucepan, combine sugar and zest by rolling pinch-fulls in your fingers. You want to infuse the zest into the sugar as much as you can.
  • Add in the 1/2 cup of fresh Meyer lemon juice.
  • In a separate small bowl, whisk the eggs until the whites and yolks are completely incorporated. Pour the whisked eggs into the sugar mixture.
  • Place the saucepan on the stove set to medium-low. Whisk constantly for about five minutes until the curd starts to thicken. Continue to whisk (1-3 minutes more) until the curd covers your whisk and doesn’t slip off.
  • Remove the Meyer lemon curd from the heat and place a sieve over a heat-safe bowl. Pour the curd into the sieve and use a spatula to press it through.
  • Cut the butter into small pats and stir into the still-warm lemon mixture.
  • Transfer to an airtight glass container and let cool completely before storing in the fridge for up to two weeks or two months in the freezer!
Keyword citrus, dessert, lemon curd, meyer lemon, vegetarian

Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill

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