{ meyer lemon curd } / mar 5. 2012

last week i bought 6 meyer lemons and really wanted to use them in some sort of baking recipe. for those of you who don’t know the difference between a regular lemon and a meyer lemon, a meyer lemon is a true lemon crossed with a mandarin orange. it is a wonderful & delicious hybrid of lemony-sweetness. as i thought and thought some more about how i would use these delectable fruits, they began to go bad. i was determined to preserve them, and what better way than to turn them into a curd? yum! i absolutely love this recipe and i literally have been eating it by the spoonful since last night. it goes great on toast, crackers, cookies, cake, pancakes, waffles– really anything.


Yields 1 1/2 cups

1/2 cup sugar
zest from 2 meyer lemons (regular lemons will also work)
2 large eggs
1/2 cup freshly squeezed meyer lemon juice
4 tablespoons unsalted butter, cut into 1 inch pieces, softened


in a double boiler, combine the sugar and lemon zest. mix for about 2 minutes to heat and then whisk in the eggs and lemon juice.

whisking constantly, cook the mixture until it thickens (you should be able to make tracks in the mixture with your whisk). allow the cream to sit for a few minutes off the heat before adding the butter. whisk in the butter and immediate pour into an airtight container and chill in the refrigerator for about half an hour before using.

**note: i like the texture of the zest in the curd, but if you want it perfectly smooth, place in a food processor while still warm and blend until smooth.

adapted from {dessert first}


1 thought on “{ meyer lemon curd } / mar 5. 2012”

  1. Um YUM. That sounds so good…definitely gonna make it! Might try it with Clementine juice also since i have an abundance of those right now.

    Also — thank you for that Mandarin Orange tidbit. I had no idea!

    Love the blog!

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