Meyer Lemon Curd
There’s something magical about making Meyer Lemon Curd. I remember the first time I attempted it—I was captivated by the bright, sunny flavor that Meyer lemons offer. Their sweet and slightly floral taste makes this curd stand out from the traditional lemon variety. As I whisked the sugar and eggs together, the kitchen filled with an aroma that instantly transported me to a sunny day in my grandmother’s garden, where these delightful lemons grew in abundance. This was more than just a recipe; it was a nostalgia trip, a way to incorporate sunshine into my desserts. Every spoonful of Meyer Lemon Curd evokes memories of warm afternoons, fresh scones, and laughter shared over sweet treats. It’s that perfect balance of tart and sweet that keeps you coming back for more.
Recipe Snapshot
23 mins
15 mins
8 mins
Easy
120 kcal
1 g
Gluten-Free, Low FODMAP
7 g
Whisk, Grater, Frying Pan, Saucepan
Why We Love This Meyer Lemon Curd
It’s Incredibly Versatile
One of the reasons I absolutely adore Meyer Lemon Curd is its versatility. It’s not just a spread for toast or scones; you can use it in a multitude of desserts. Think layer cakes, tarts, or even as a filling for pastries. The options are endless, which makes it a fantastic addition to any baker’s repertoire.
Simple to Make
Making Meyer Lemon Curd is surprisingly straightforward. With just a few ingredients, you can create something that feels so luxurious. Sure, there are some steps involved, but once you get the hang of it, you’ll find yourself whipping it up in no time. I love how simple techniques can yield such rich and vibrant flavors.
Fresh Ingredients Matter
Using fresh Meyer lemons elevates this recipe significantly. The distinct flavor profile of these lemons—sweeter and less acidic than regular lemons—makes a world of difference. Whenever I make Meyer Lemon Curd, I always make sure to source the freshest lemons I can find. If you’re lucky enough to have access to a Meyer lemon tree, you’re in for a treat!
Perfect for Any Occasion
Whether it’s a brunch gathering, a tea party, or simply a sweet treat for yourself, Meyer Lemon Curd fits right in. Its bright flavor can add a touch of elegance to any table. Plus, it’s a fantastic way to impress your guests without spending hours in the kitchen.
Store it for Later
What I also love about Meyer Lemon Curd is its longevity. Once made, it can be stored in the refrigerator for up to a week. So, you can make a batch ahead of time and have it on hand for a quick dessert fix or to elevate your breakfast routine during the week.
It’s a Crowd-Pleaser
Lastly, Meyer Lemon Curd is a crowd-pleaser. Every time I serve it, whether on a tart or simply with fresh fruit, the compliments roll in. The bright and tangy flavor just brings smiles to faces. I can’t count how many times I’ve been asked for the recipe!
Essential Ingredients for Meyer Lemon Curd
The beauty of Meyer Lemon Curd lies in its simple yet vibrant ingredients. Each component plays a crucial role in creating that perfect balance of tartness and sweetness. With just a handful of items, you can create a luxurious treat that elevates any dessert.
- Meyer lemons (3 to 4 medium, about 1 pound): The star of the show! These lemons are sweeter and less acidic, making your curd smooth and rich.
- Granulated white sugar (½ cup): This sweetens the curd and balances the tartness of the lemons.
- Large eggs (2): These are essential for thickening the curd, providing a rich and creamy texture.
- Unsalted butter (½ cup, 1 stick, cut into 4 pieces): Adds richness and a velvety finish to the curd.
Cooking Method for Meyer Lemon Curd
Making Meyer Lemon Curd is a delightful experience that fills your kitchen with the sunny scent of citrus. You’ll want to gather all your ingredients and tools before starting to ensure a smooth process. Trust me; the result is worth every whisk and stir!
- Start by finely grating enough zest from the Meyer lemons until you have about 2 teaspoons. This zest will add a fragrant, intense lemon flavor to your curd. Next, squeeze the lemons to measure out ½ cup of juice. Fresh juice is key here for that authentic taste!
- In a metal bowl, whisk together the zest, lemon juice, granulated white sugar, and large eggs until the mixture is well combined. You want everything to blend seamlessly to achieve that luscious texture.
- Now, add the unsalted butter to the mixture, cutting it into smaller pieces if necessary. This butter will melt and incorporate, making your curd rich and creamy!
- Next, set your metal bowl over a saucepan of simmering water, creating a double boiler setup. This gentle heat will prevent the mixture from cooking too quickly or curdling. Keep whisking constantly as it heats up.
- Continue to cook the mixture while whisking until it thickens and is smooth. You’ll know it’s ready when an instant-read thermometer reads 160°F. This process only takes about 5 to 6 minutes, so keep an eye on it!
- Once thickened, remove the bowl from the heat and force the curd through a fine sieve set over another bowl. This step ensures that your Meyer Lemon Curd is silky smooth, free of any lumps or zest.
- Finally, you can serve the curd warm, drizzle it over desserts, or cover the surface with wax paper and cool completely. This way, you can store it in the refrigerator for later use!
Things Worth Knowing
- Cooking Temperature: Maintaining the right temperature while cooking is crucial. If the heat is too high, the eggs can curdle, ruining your curd.
- Storage Tips: Keep your Meyer Lemon Curd in an airtight container in the refrigerator. It can last for about a week, perfect for making quick desserts.
- Serving Suggestions: This curd pairs wonderfully with scones, muffins, or as a filling for cakes and tarts.
- Adjusting Sweetness: Depending on your taste, feel free to tweak the sugar amount to suit your preference. Just remember, Meyer lemons are naturally sweeter!
Recipe Tips about Meyer Lemon Curd
To make your experience with Meyer Lemon Curd even better, here are some helpful tips to keep in mind. These insights can help you master this delightful recipe!
- Storage: Store your Meyer Lemon Curd in an airtight jar in the fridge. It should stay fresh for about a week, making it easy to grab for morning toast or a quick dessert.
- Freezing: You can freeze Meyer Lemon Curd for up to 3 months. Just make sure to use an airtight container and allow it to thaw in the refrigerator before using.
- Pairing: This curd is fantastic with fresh fruit, like berries or bananas, or as a filling for pastries and cakes. It also enhances the flavor of yogurt.
- Serving Size: When serving, consider using small jars or dishes to present the curd. It adds a charming touch to your table setting.
- Variations: Experiment with herbs or spices! Adding a touch of lavender or ginger can bring a unique twist to your Meyer Lemon Curd.
- Consistency Tip: If your curd is too thick, you can whisk in a little lemon juice to loosen it up. For a thinner consistency, heat gently and stir.
How to Enjoy Meyer Lemon Curd
- Spread it: Use Meyer Lemon Curd as a delightful spread on toasted bagels or freshly baked scones.
- Layer it: Combine with whipped cream or Greek yogurt for a light dessert parfait. Add layers of granola for texture.
- Fill pastries: Pipe it into tart shells or pastries for an elegant dessert that is sure to impress your guests.
- Garnish: Top your cheesecakes with a layer of Meyer Lemon Curd for a zesty finish. The contrasting flavors are divine!
- Seasonal Pairings: Serve it during spring gatherings or summer picnics alongside fresh fruits for a refreshing treat.
- Breakfast Delight: Add a spoonful of Meyer Lemon Curd to your morning oatmeal or pancakes for a burst of flavor.
FAQ
Conclusion
Meyer Lemon Curd is a versatile and delightful treat that brings the sunshine of spring into your kitchen. Its unique flavor and creamy texture make it the perfect addition to many desserts and breakfasts. I encourage you to try making this delicious curd yourself; it’s easier than you think and incredibly rewarding!
Meyer Lemon Curd
Ingredients
Equipment
Method
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ½ cup.
- Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
- Set bowl over a saucepan of simmering water and cook, whisking constantly, until thickened and smooth and an instant read thermometer registers 160°F., about 5 or 6 minutes.
- Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Notes
- This can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
- Lemon curd keeps, covered and chilled, for about a week.
- If substituting regular lemons, increase sugar to ¾ cup.
