Meyer Lemon Curd

Meyer Lemon Curd I’ve already mentioned my love affair with Meyer lemons in a previous post.  This Meyer Lemon Curd is further evidence.  Made with only four ingredients, this curd is creamy, delicious and so versatile.  Spread a layer of Meyer Lemon Curd on a warm scone or crispy slice of morning toast.  Mix into a bowl of crunchy granola for an afternoon snack.  Or, dollop on a piece of angel food cake for dessert.  If you don’t feel like fussing with all of that, simply eat this Meyer Lemon Curd by the spoonful.  It’s that good.  Continue reading for the recipe.

Meyer Lemons, Eggs and Butter

Meyer Lemon Curd
Adapted from Epicurious.

½ cup Meyer lemon juice
2 teaspoons finely grated Meyer lemon zest
½ cup sugar
2 large eggs
½ cup unsalted butter (1 stick), cut into 4 chunks

Meyer Lemon Curd and Flowers Fill a large saucepan with 2 inches of water.  Bring to a boil over high heat.  Reduce heat to low and keep the water simmering.

In a medium sized metal bowl, whisk together Meyer lemon zest, juice, sugar and eggs.  Add butter and set bowl over the saucepan.  The bowl should be large enough to fit on top of the saucepan without touching the simmering water.  Whisk until thickened and an instant-read thermometer reaches 160°F*.  This should take about 6 – 8 minutes.

Pour the curd through a fine mesh basket strainer into a clean bowl, pressing with a silicon spatula.  Cover and chill in the refrigerator.

Makes just under 2 cups.

* If you do not have an instant-read thermometer, you can check for doneness using the spoon test.  Once you feel the curd thickening, dip a wooden spoon into the mixture.  Run your finger across the back of the spoon to create a clear line.  If the curd is thick enough, then the line should remain clear.  If the curd is too thin, then it will run and disrupt the line.

Comments

  1. says

    Hi
    here i m and i love your recipe..
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  2. says

    Lemon curd is one of those things I keep saying I am going
    to make, but I never have. For some reason it has always
    intimidated me. You did such a good job explaining it though that I
    am almost convinced I could try it and not screw it up. Maybe I
    need to work it into February’s menu plan…

  3. says

    I’ll have to wait until we Meyer Lemons here to make this lemon curd. I’ve always bought mine, but this recipe looks very easy. Thanks for sharing.

  4. says

    wow, i haven’t eaten lemon curd since i was a child, when
    my mum used to make bucket loads of the stuff. This recipe sounds
    fantastic, i think i may have to get back into it again…

  5. Kally says

    I’ve never heard of Meyer lemons! They look amazing, I love lemon AND curd! I will have to try your recipe for curd, I always use the WS recipe in the bake book!

  6. Brandon Matzek says

    @Tiffany Yes! Totally delicious with shortbread.

    @Stephanie Definitely give it a try. The only tricky part is final thickening phase. Having a thermometer makes it much easier to gage the doneness of the curd.

    @Tonya Oh yum. I loooove coconut. I’ll have to give that combination a try. Thanks!

  7. Patty R says

    Just finished making it and though it’s super hot, I couldn’t resist tasting. YUMMM! Thanks for the super easy recipe. Can’t wait till breakfast tomorrow!

    • Anonymous says

      You are welcome! Glad you like the recipe. This curd is perfect for breakfast. I spooned some on freshly baked ginger scones. So delicious.

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