Meyer Lemon Curd and Filling

Lead image Meyer Lemon Curd in a glass jar on a blue background

Course: Miscellany

Cuisine: British

Keyword: curd, lemon, meyer lemon

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: 1/4 cup servings

Calories: 154kcal

Author: Marta Rivera

Meyer lemons have a subtler, almost floral, taste, making them the perfect ingredient for the versatile custard. Spread on toast or fill a tart shell for the perfect punch of lemon.

Print Recipe

Equipment

heavy-bottomed non-reactive pot (not aluminum)
whisk

Ingredients

2 large meyer lemons zested and juiced
3 large egg yolks
1 large egg
pinch kosher salt optional
1/2 cup granulated sugar
3 ounces (85 grams or 6 tbsp) unsalted butter sliced and at room temperature

Instructions

Combine the Eggs and Zest

After zesting and juicing the lemons, measure out 1 1/2 tablespoons of the zest and 1/2 cup of meyer lemon juice. Reserve any remaining zest or juice for another recipe.
In a mixing bowl, combine the lemon zest, egg yolks, whole eggs, and the kosher salt.
Use a whisk to whip the mixture vigorously until it is frothy, then set the bowl aside.

Heat the Meyer Lemon Juice Mixture

In a large saucepan with sloping sides whisk together the sugar and lemon juice. Add the butter slices and bring the mixture up to the steaming point over medium heat, stirring frequently to encourage the sugar to dissolve.
After five minutes of heating, the butter should be melted and the sugar completely dissolved.

Temper the Eggs

Using a measuring cup or a ladle, remove 1/2 cup of the hot lemon juice mixture from the pot and slowly stream it into the egg yolks, stirring constantly to keep the eggs from curdling.
Once all of the hot liquid has been added to the eggs, pour the egg mixture back into the saucepan.

Finish the Meyer Lemon Curd

Heat the mixture over medium-low heat, for 4-5 minutes, gently stirring. Be sure to scrape the whisk against the sides of the pot to avoid clumping.
Remove the pot from the heat once the mixture thickens and lava-like bubbles start to break the surface.
Pour the hot curd into a clean storage container or glass jar.
Place a piece of wax paper or plastic film directly on the surface of the curd, prior to covering, to prevent a skin from forming on the surface.
Cover and refrigerate until completely cold.

Notes

Swaps and Subs:

Replace the kosher salt with Lemon sea salt, Smoked sea salt, or Lavender sea salt
Use regular lemon, lime or grapefruit juice and zest instead of meyer lemon
Omit the butter for a thicker, low-fat meyer lemon curd

Troubleshooting the Meyer Lemon Curd:

For a lighter (less eggy) curd omit the 1 egg from the recipe. This also works if you want a thinner curd.
For a richer curd, replace the 2 of the whole eggs with yolks or add another 1-2 tablespoons of butter.
Don't stir the curd like a psycho after you add the tempered eggs. I tell myself, "Self, stir like your whisk is you and the curd is a park. Stroll through the curd and enjoy the weather. Don't tear through it." So, I hope that gives you a visual on how gently and leisurely to stir.
Cook the curd just until it thickens. Over cooking will cause them to break.

Storage Instructions:

Transfer the curd to a non-metallic container (glass or ceramic are perfect). Store in the fridge for 2 weeks or less.
Be sure not to let the curd sit out for long periods of time since it contains eggs. Remove the amount of curd you want to eat, then pop the rest of it back into the fridge for safekeeping.
Give the curd a good stir to smooth it out before serving.

Freezer Instructions:

Transfer the cooled curd to a freeze-safe container.
Freeze it for up to 6 months.
Thaw it in the fridge and give it a stir before enjoying.

Serving Suggestions:

stir into hot oatmeal or cereals
marble it into plain cheesecake
top cakes with it
as a spread for toast or breads
as a filling for donuts or cupcakes
eat it by the spoonful

Nutrition