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 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
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.
Great recipe! Lemon curd with a light dessert is always a winning combination
I love lemon curd — have a jar in the pantry, a welcome Christmas goodie, that is now crying out to me. I never thought of making it! Thanks for the inspiration. (But you’re lucky to have easy access to Meyer lemons.)
This looks so delicious! I haven’t seen Meyer lemons around
here yet, but I am def going to keep my eyes posted. Beautiful
photos too!
Love the photos! I am a big fan of Meyer lemon curd as a
way of storing the lovely flavor of those lemons.
My goodness, it looks almost do-able to make! Delicious.
Oh, this would be just great with shortbread and fresh
fruit!
yum…i usually just buy lemon curd from trader joe’s but this looks quite simple… will have to try it – thanks for sharing!
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I too love lemon curd and this looks divine! Wonderful
pictures.
Wow!! Just lovely…your photos are great! I just love Meyer lemons as they remind me of my grandma. Thanks for posting!
Ah your photos are, WOW! I would love to try this out..thank you for the tip on the spoon test!
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…
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.
Lemon curd is such a family favourite at our house. I make it quite often, and use it for filling in my fruit flans, cakes or simply serve it with some berries.
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…
I can see myself sneaking spoonfuls of this stuff. I love
meyer lemons and this looks luscious!
Great recipe and beautiful photos. Definitely buzz worthy! I am really going to have to search out Meyer lemons.
Gorgeous photos! I love lemon curd as a filling for coconut cake. I think the Meyer lemon variation would be a nice twist.
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!
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@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!
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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!
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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