Meyer Lemon Curd
What is lemon curd?
What is lemon curd?A sweet lemony spread that tastes quite similar to the filling of a lemon meringue pie.
Doesn't that sound delicious?
In the 1800s and 1900s in England, lemon curd was a staple on afternoon tea tables to be eaten with toast or in tarts. In Britain, lemon curd is also known as "lemon cheese".
Lemon curd or lemon cheese, this tasty spread is used like a jam, but is actually closer to a custard in composition because it uses eggs and butter.
What are Meyer lemons?
For our lemon curd, we're using Meyer lemons, which are sweeter than traditional lemons.
Meyer lemons are a fruit that came about from a cross between a lemon and a mandarin orange. These fruits were introduced to the US in the early 1900s from their native land, China.
Now they are grown widely in California, where Meyer lemon season is typically in winter, November through March.
They're a great way to bring a tastes of spring into the winter months!
Making other kinds of fruit curd
You can actually make a fruit curd from any citrus fruit (lime, orange, grapefruit) as well as passion fruit and mangoes. We've even seen fruit curds made from berries as well!
More important than the fruit is the process.
How to make lemon curd
Lemon curd is made by a simple process of mixing sugar with eggs and lemon juice. Once the eggs are cooked, butter is mixed in to make the curd extra creamy.
Lemon curd can be processed like jams, using water bath canning. Even when processed, it is best to eat your lemon curd within 3-4 months of making, since it does have eggs and a lower sugar content.
It will keep for up to two weeks in the refrigerator, or can be frozen for up to one year.
Since lemon curd is so easy to make, our recipe below is for a smaller batch, only 1 cup. This is quite easy to use in the 2 weeks that it will stay fresh in the refrigerator. Or you can divide it up for freezing, canning, or giving away, if you won't go through that much in a couple of weeks.
Our easy homemade lemon curd recipe
Our lemon curd is lighter than many recipes you will find, since we use the egg whites as well as the egg yolks. This keeps our homemade lemon curd bright and light, as opposed to rich and heavy.
It has a beautiful lemon flavor with a light sweetness, and a incredibly creaminess, like you're eating the filling from a lemon meringue pie.
How to use lemon curd
Once you have your lemon curd, there are so many ways to use it.
We're partial to spreading it on toast or stirring it into yogurt for bright spring breakfasts.
You can also use lemon curd in place of jam in tarts or thumbprint cookies.
It also makes a wonderful cake filling or topping to a quick bread.
More jam and toast topper recipes
Toast, biscuits, and scones call for jams, jellies, and curds. Here are some recipes to get you started!
Easy Meyer Lemon Curd
Light and bright, this Meyer Lemon Curd tastes like lemon pie filling and is the perfect springtime spread!
Ingredients
- 2 eggs
- ½ c sugar
- 2 Meyer lemons, juiced and zested (roughly ¼ c juice)
- pinch salt
- 2 tablespoon salted butter, cubed
Instructions
- In a stainless steel bowl placed over a saucepan of simmering water (or in a double boiler), whisk together eggs, sugar, and salt. Add the lemon juice and zest and stir, cooking until thickened, roughly 10 minutes.
- The lemon curd is done when it is a pale yellow and thick enough to coat the back of a spoon.
- When the lemon curd has thickened, remove it from the heat and drop in the butter cubes, one at a time, stirring until each has melted before adding another.
- Pour the lemon curd into clean half pint jars, leaving ½ inch head-space.
- Lemon curd will stay fresh in a sealed container in the refrigerator for up to 2 weeks.*
Notes
*To store the lemon curd for longer, process the jars via water bath canning for 20 minutes.
Nutrition Information:
Yield:
16Serving Size:
1 TbspAmount Per Serving: Calories: 49
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Gifted three large, juicy Meyer lemons, I made up a couple jars, one to keep and share, another as part of a housewarming gift to friends. Tasted it though, and it is Intense in its flavors, Smooth in its texture and will be Thoroughly Delicious on toasted muffins. Thank you.
Sincerely, Another of Your Fans
So glad you're enjoying the lemon curd Carl. What a lovely gift!
Lemon curd, or any citrus curd needs to be made in a glass double boiler. If you make it in a metal double boiler the curd will take on a metallic taste.
Thanks for the tip Karen!
I made your lemon curd recipe this morning and it's delicious. It's my first time making lemon curd. It was very easy and I like easy. Thank you.
So glad you enjoyed it!
This sounds delicious! I'm not sure that I've had lemon curd before, even though my father is British and we both love lemon meringue and key lime pie. Could honey be used as a substitute sweetener, especially if I don't plan on canning it? I'm trying to cut out refined sugars which results in many homemade sweets (so much better than store bought!) Thanks!
Hi Sami. We haven’t tried this with honey. In concept, it should work, but it might take a bit longer to thicken. If you give it a try, let us know how it works for you!
I am British, but live in Cyprus. I have my own fully mature lemon tree, organic of course, just outside the kitchen door. Lots of lemon mousse, vast amounts of water, all with lemon, but I still can’t consume a whole trees worth!
I loved lemon curd as a kid.You have me fantasising about lemon curd with home made scones. For medical reasons, however, I can not eat any grains. Not just gluten free, but even something like quinoa is out of bounds. Can you suggest any way of using lemon curd without putting it on top of grains!
Hi Richard. How lovely to have your own lemon tree! Lemon curd would also be great with dairy and soft cheeses: on top of yogurt, with cottage cheese, layered with whipped cream and some blueberries (maybe with some bits of meringue cookie mixed in to make an Eton mess). You could eat it with pavlova or macaroons. Enjoy!
Super simple! Delightful flavor.
Glad you enjoyed the lemon curd!
If Meyer lemons are not available, what do you suggest?
Hi VeAnn. We have used normal lemons to make this with good result! You may just need a little extra sugar to get it to a sweetness you like. Enjoy!
If Meyer lemons are not available, what do you suggest
Thank you.
Hi VeAnn, You can see my response above to you from the other day. You can use regular lemons, you just may need to use a little extra sugar to get a good sweetness.
It seems almost silly, it's so simple, but there's no harm in using just a splash of fresh tangerine juice or even plain orange juice in your regular lemon juice. It's not exactly identical to Meyer lemon, but it is very close, and if you don't go overboard with the orange, you can't tell that you used any orange at all. Do use a touch more sweetening as you mentioned.
This sounds amazing! I cant wait to make it this weekend. One question to can this do I need to add anything additional to the recipe or will it can as is just fine? Thank you.
Hi Kim. For canning, you can leave the recipe just as is. We do recommend using the curd within 3-4 months, since it is eggs and lower sugar.
First time ever making lemon curd. This recipe was very easy to follow. and tastes amazing.
One question, should the lemon curd cool a smidge before placing in the fridge? Was unsure if condensation occurred if it would thin out the lemon curd..
All the best,
Nancy Toledo
Hi Nancy. Yes, I to typically let the lemon curd cool to around room temperature before refrigerating. We're so glad you enjoyed the recipe!
I think this is one of the most significant information for me. And i’m glad reading your article.
Glad you enjoyed it!
Your recipe says you can can the lemon curd for a longer shelf life. How long does the canned lemon curd stay good for? I'm planning on making this and including it in a tea basket for coworkers for Christmas so I want to let them know how long they have before they need to use it.
Thank you!
The lemon curd will stay good canned for about a year. What a fun gift! Enjoy!
I love lemon curd but my favourite way to eat it is with freshly baked madeleines. It makes a great trifle too. 🙂
Ooh. That does sound delicious! The next time we make madelines, we'll be eating them with lemon curd!
My last batch of lemon poppyseed madeleines went wonderfully with the lemon curd ... I keep making citrus curds (lemon, lime, regular and blood orange) but I think I'll try a berry one next time.
I also combine the curd with whipped cream and put it on top of pavlovas.
https://aboleyn01.wordpress.com/2015/05/12/mini-pavlovas-with-blood-orange-curd-and-fresh-berries/
Sounds delicious! Curd would make a delicious topping to pavlovas!