This Meyer lemon curd has just the right amount of bite! A smooth, easy lemon curd recipe to use as a topping for pancakes, waffles or even as a yummy dessert filling!
Hi guys, happy Monday! How was the weekend? We had a great one, even though Saturday I thought the roof was going to blow off of our house and we got another spattering of snow. Ah well, it’s sunny again and I just KNOW spring is on the way!
I spent all of Saturday working on the blog, but doing all of the non-exciting things that just have to get done. Doing work that doesn’t show obvious results from your effort is always slightly exasperating. I like to feel like all that time was spent doing something (which it was, but it’s all behind the scenes)!!
ANYWAY rant over.
What I wish I had spent my Saturday doing, was making some more of this Meyer lemon curd 😉
What is lemon curd?
This thick, luscious, lemony creation is basically a sweet, yet tart, fruit spread, dessert topping or filling. I love to put lemon curd all over pancakes and French toast, and sometimes even in my oatmeal. It’s such a versatile dessert!
My recipe here today is a slight variation on the tradition lemon curd, as it contains Meyer lemons instead of traditional lemons.
What is a Meyer lemon?
Meyer lemons are basically a mix between a standard lemon and a mandarin orange. They’re generally softer, smaller and slightly sweeter. In general, you can use a Meyer lemon in any recipe that uses a regular lemon, but the flavor will be slightly sweeter with a bit of a floral taste.
Aaaand they’re pretty.
How do you make Meyer lemon curd?
Traditionally, lemon curd is made with egg yolks, sugar, butter and lemon juice. Everything gets heated up together (other than the butter) in a double boiler on the stove, constantly whisking until it thickens. The butter is added at the end to create that buttery, silky smooth texture.
I actually don’t have a proper double boiler, so I improvise with a glass mixing bowl on top of a pot of simmering hot water. It works just as well!!
The cooking/simmering takes about 10 minutes. Not too shabby! You will need to refrigerate the curd for a couple of hours to let it continue to thicken up and be the right consistency for eating!
How long does lemon curd keep?
You can keep this Meyer lemon curd in the fridge for a week to 10 days. I like to make it before I know I’m going to have pancakes or French toast on the weekend. It’s also awesome in a bowl of oatmeal!
A couple of years ago I used lemon curd in this lovely lemon cake. SO GOOD! Your options are really endless.
The smell of spring is in the air and I am ready for all of the lemon things coming our way. Let’s start with this super easy Meyer lemon curd!!
Some other sauces and spreads for your dessert arsenal:Print
This Meyer lemon curd has just the right amount of bite! A smooth, easy lemon curd recipe to use as a topping for pancakes, waffles or even as a yummy dessert
- 2 large egg yolks + 1 whole egg
- 1/2 cup granulated sugar
- zest of 1 Meyer lemon + juice of 3 Meyer lemons (~1/2 cup)
- pinch of salt
- 6 tbsp unsalted butter, room temperature, cut into pieces
- Fill the bottom of your double boiler with a couple inches of water and turn to high heat, bringing it to a boil, then reducing it to a steady simmer*.
- In the top part of the double boiler, add the egg yolks and egg, sugar, lemon zest and lemon juice, and salt. Whisk to blend together, then continue whisking for about 10 minutes, or until the mixture thickens up. Be sure to continue whisking or the egg may curdle. Once the curd coats the back of a spoon, remove it from heat and add the butter, stirring it until it melts. Place the curd in a glass bowl or jar and place a piece of plastic wrap on top, to avoid the curd forming a “skin”. Place the curd in the fridge for 2-3 hours or until completely cooled. Serve immediately, or keep in the fridge for later.
Lemon curd will keep in the fridge, sealed, for one week to 10 days.
*If you don’t have a double boiler, you can use a glass or aluminum bowl that fits on top of a smaller pot. Fill the bottom pot with the water.
- Category: spreads
- Method: stovetop
- Cuisine: american
Keywords: Myer lemon curd// Meyer lemon recipes // lemon curd recipe egg yolk