|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 5g|
|Vitamin C 1mg||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Meyer lemons are a cross between a regular lemon and a mandarin orange. Meyer lemons are smaller than regular lemons, with a smooth thin skin. Meyer lemons have a deep yellow, almost orange skin with a darker pulp then regular lemons. They are also sweeter than the lemons you might be used to. Meyer lemons are in season from December through May. To preserve this exciting seasonal fruit, lemon curd is a great choice. Whip up a batch and keep a jar in the refrigerator for use in desserts, or even simply on toast for breakfast.
Meyer lemons make a great lemon curd because they are sweet and don't require as much sugar as curd made with traditional lemons. You only need a few simple ingredients to make lemon curd - butter, Meyer lemons, sugar and egg yolks. The mixture is gently cooked over a water bath to achieve a velvety texture without scrambling the eggs. If you want an even smoother result, the curd can be strained through a fine mesh sieve, if desired.
1/2 cup unsalted butter
2 tablespoons Meyer lemon zest
1/2 cup Meyer lemon juice
3/4 cup sugar
4 large egg yolks
Gather the ingredients.
Melt the butter in the top of a double boiler or in a bowl placed over a saucepan of simmering water.
Stir in the Meyer lemon zest, juice and sugar. You can eat Meyer lemon peel, so this recipe uses both the zest and juice of the Meyer lemons for optimal flavor. To achieve the 2 tablespoons of zest and 1/2 cup of juice you will need about 3 medium Meyer lemons.
Add the egg yolks, and whisk continuously over the simmering water until thickened. This will take about 10 minutes.
When the mixture is thickened and smooth and an instant-read thermometer registers 160 F the eggs will have been safely cooked.
Remove from the heat and pour into glass jars. Store in the refrigerator.
Recipe Tips on How to Serve Lemon Curd
Lemon curd is excellent when served with clotted cream and scones during afternoon tea. It is also a versatile topping for cheesecake and can be used as a filling in cupcakes. For breakfast or a refreshing dessert, spoon lemon curd over yogurt and berries. It is also delicious spread on toasted bread, with or without butter or cream cheese.
Meyer Lemon Curd Variations
- This recipe can also be made with regular lemons. They tend to be a bit more tart than Meyer lemons, so if you want to achieve the same level of sweetness, increase the sugar by 1/4 cup.
- If you are making lemon curd for a crowd, this recipe can easily be doubled or tripled.
Lemon Curd Storage
- Lemon curd can be stored in an airtight container in the refrigerator for up to 1 month.
- Lemon curd can be frozen for up to 1 year. When ready to thaw, place in the refrigerator for 24 hours. You will know lemon curd is bad if mold has developed on the surface of the spread.
- Always store frozen items in airtight freezer-safe containers rather than glass jars.
What’s the best way to store Meyer lemons?
Meyer lemons should be kept in the refrigerator either in the crisper drawer or on a shelf. They will stay fresh for about 1 week.
Is lemon curd safe to eat?
Yes, when gently cooked over a water bath the eggs in lemon curd are heated to 160 F. This type of heat safely cooks the eggs but also allows them to achieve a silky texture.