Meyer Lemon Curd

Hey my dudes!

This Meyer Lemon Curd is easy to make and so so gorgeous! You can make it with any type of lemon but the Meyers add a special floral flavor. 

Meyer lemons are like regular lemons, but sweeter and less tart. They’re a little smaller, with a smooth and fragrant skin that’s yellow-orange in color. You can find them growing in California (my home state!) where the warm weather and sunshine make for the perfect growing conditions.

The story behind Meyer lemons is pretty cool. They were brought to the United States Frank Meyer, who was working for the US Department of Agriculture in the early 1900s. He went on a mission to Asia and brought back all kinds of plants, including the Meyer lemon. And that’s why they’re called “Meyer” lemons!

These juicy little fruits are in season from December to May. They’re great for baking, cooking, or just squeezing over your favorite dishes. And because they’re so versatile, they’re a favorite among chefs and home cooks alike.

If you’re ever in California, be sure to check out the farmers markets and grocery stores to get your hands on some fresh Meyer lemons. But even if you’re not in California, you can still find them at some specialty markets or online.

Meyer lemon curd is like a burst of sunshine in your mouth! You can spread it on toast, scones, or anything else you can think of. It’s perfect for filling cakes and tarts, or you can even mix it in with your yogurt or oatmeal. The possibilities are endless!

Print Recipe

Meyer Lemon Curd

This Meyer Lemon Curd is easy to make and so so gorgeous! You can make it with any time of lemon but the Meyer’s add a special floral flavor.

Course: Dessert

Cuisine: American

Keyword: Dessert, Lemon

Ingredients

• 4 eggs
• 200 g butter
• 180 g lemon juice
• 170 g sugar
• 18 g lemon zest

Instructions

• Add lemon juice, zest, egg and sugar to a pot and bring to 82C/180F (whisking continuously!)
• Take off the heat and pass through a strainer.
• Cover with plastic and allow to cool to between 40-50C/104-122F.
• Add in butter a tablespoon at a time until all is incorporated.
• Cover with plastic and chill until fully cold (preferably overnight).
• Enjoy!

Video

Notes

If you’d like a stiffer curd:
Bloom 1 sheet of gelatin in ice water.
Add it to the curd as soon as it’s up to temp and you’ve taken it off the heat.
Proceed as usual.