As a lover of all things citrus, there’s nothing quite like the tangy and sweet flavor of homemade lemon curd. This easy recipe combines the bright taste of Meyer lemons with rich egg yolks and butter to create a velvety-smooth spread that’s perfect for slathering on toast, filling cakes and cupcakes, or enjoying by the spoonful.
What can I say about this Meyer lemon curd recipe besides that it is absolutely delightful? As someone who loves all things lemon, I can’t get enough of them when they’re in season. Luckily, my neighbors have two lemon trees, one regular and one Meyer. They generously share their bountiful harvest with me every year. I squeeze and freeze the lemons in ice trays and use them throughout the year to make lemon syrup, lemonade, and lemon curd. Today, I will share with you how to make Meyer lemon curd. Are you ready? If so, let’s begin!
This simple and easy Meyer lemon curd recipe is foolproof and great for making lemon pies, cake toppings, or simply spreading on toast. There are many other uses for recipes using lemon curd (more on that below), and I’m sure you’ll find them all quite tasty! Read on for the recipe, and get ready to fall in love with this tangy and sweet treat. Whether you’re looking for small, delectable desserts like lemon curd tart, cake icing, and more, there are many delicious ways to incorporate homemade lemon curd. By the way, I absolutely love making lemon curd cake filling for birthdays, holidays, and many other special occasions!
Ingredients in Meyer Lemon Curd
- Meyer Lemon Juice: Meyer lemons have a sweeter and less acidic flavor compared to regular lemons. Their juice brings a delightful balance of tanginess and sweetness to the curd, with a subtle floral note that adds complexity.
- Meyer Lemon Zest: The zest of Meyer lemons infuses the curd with intense citrus fragrance and a burst of concentrated lemon flavor. It enhances the overall citrusy profile of the curd.
- Granulated Sugar: Sugar adds sweetness to the curd, complementing the tartness of the lemon juice. It balances the flavors and contributes to the curd’s creamy texture.
- Egg Yolks: Egg yolks provide richness and creaminess to the curd. They also act as a natural thickener, creating a luscious and smooth consistency.
- Unsalted Butter: Butter adds a luxurious, velvety texture to the curd. It contributes a rich, creamy taste and helps bind the ingredients together.
Combined, these ingredients create a Meyer Lemon Curd that is bright, tangy, sweet, and exceptionally smooth, with the unique flavor and fragrance of Meyer lemons taking center stage.
Two Methods for Making Lemon Curd
- Method 1: Adding Butter Before Cooking: One common method for making lemon curd involves adding the butter before cooking the eggs and sugar. This approach can result in a smooth and silky texture but may require extra attention to prevent curdling or overcooking.
- Method 2: Adding Butter After Cooking: Alternatively, you can add butter after cooking the eggs and sugar. This method can help control the texture and minimize the risk of curdling. However, it may result in a curd that’s not as smooth or glossy.
The choice between these two methods ultimately comes down to personal preference and technique. Personally, I prefer adding butter with eggs and sugar to create a smooth and silky texture that I find irresistible.
Tips to keep in mind when making lemon curd
- Separate the eggs while they are still cold, but allow the egg yolks to come to room temperature before using them. This will help them incorporate more easily into the other ingredients and prevent any curdling.
- Use a fine-mesh sieve to strain the curd after cooking, to remove any bits of cooked egg or other impurities and ensure a smooth texture.
- Cut the butter into small pieces before adding it to the mixture. This will help it melt and incorporate more evenly and quickly.
- Cook the curd over medium heat, stirring constantly with a whisk or spatula, to prevent burning or sticking to the pan.
- Don’t rush the cooking process. The curd should be cooked until it thickens and coats the back of a spoon. This can take anywhere from 10-15 minutes.
- Allow the curd to cool down to room temperature before storing it in the refrigerator. This will help it set and thicken further.
- Lemon curd can be stored in an airtight container in the refrigerator for up to one week.
Uses for Lemon Curd Recipe
Recipes with lemon curd are versatile and can be used in various delectable ways. So, if you’re looking for a lemon curd cake recipe, wish to make mini lemon curd tarts or any other recipes that use lemon curd, this recipe is perfect. Moreover, below are some ideas on how to use this delicious filling:
- Mix it into plain yogurt or cottage cheese for a tangy and sweet breakfast or snack.
- Use it as a filling for cakes, cupcakes, and tarts. It pairs particularly well with vanilla, almond, or coconut flavors.
- Spread it on toast, scones, biscuits, or muffins for a sweet, tangy breakfast or snack.
- Swirl it into ice cream for a lemony twist on a classic dessert.
- Use it as a topping for cheesecake, pancakes, waffles, or French toast.
- Incorporate it into your baking recipes to add a lemony flavor and moisture, such as in muffins, quick bread, or coffee cakes.
Tell Me How I’m Doing?
Have you made this Meyer lemon curd recipe? I love to hear back from you! Let me know in the comment below.