This recipe, entitled “Meyer Lemond Curd” was originally published on April 15, 2013 on Cooking for Seven. It’s one of the most delicious things I’ve ever made, so of course I needed to share it here on Buttered Side Up!
For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right – I made this delicious meyer lemon curd for a bridal shower that I attended one day before I went into labor. 😱
If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.
- Egg yolks: These are the basis for all curd recipes. They thicken it and make it rich and dreamy.
- Sugar: Since meyer lemons aren’t quite as tart as regular lemons, you don’t have to use quite as much sugar.
- Meyer lemon juice: You just need 1/2 cup!
- Meyer lemon zest: This helps to boost the lemon flavor.
- Butter: There is a ton of butter in this recipe: 12 tablespoons! Please use organic grass fed butter if you can find it!
How to Make Meyer Lemon Curd:
Okay, let’s talk about how to make it!
- First, you combine the sugar and egg yolks in a heat proof bowl and whisk them vigorously for a minute.
- Then add the meyer lemon juice and zest and whisk for another minute.
- Place the bowl over a pan of simmering water and cook until thickened, about 10-15 minutes, stirring constantly.
- Now add the butter one tablespoon at a time, whisking until completely melted before adding the next piece.
- Finally, make sure to strain the curd through a fine mesh sieve to catch the zest!
How to Use Meyer Lemon Curd
There are many uses for meyer lemon curd! Here are some of my favorites:
- Stirred into Greek yogurt
- Spread on top of English muffins
- Dolloped on a slice of cheesecake
- On scones (of course!)
- In crepes
Can I Freeze Meyer Lemon Curd?
Yes. Make sure to let it cool completely before placing it in the freezer. You can defrost it in the refrigerator when you’re ready to use it again.
More Lemon Recipes:
- Blueberry Scones with Greek Yogurt and Lemon
- Lemon Crepes with Whipped Ricotta
- Lemonade Recipe
- The BEST Lemon Bars
- Sour Cream Pound Cake Loaf
- Triple Lemon Naked Layer Cake
- Blueberry Lemon Muffins
- Blood Orange Lemonade
Meyer Lemon Curd Recipe
- 8 egg yolks
- 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
- 1/2 cup Meyer lemon juice
- grated zest of 2 organic Meyer lemons
- 12 tablespoons butter, cut into pieces
Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.
Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.
Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!
Recipe from Williams-Sanoma