Meyer Lemon Curd is a sweet, fragrant, and zesty spread that is lemony yet with hints of floral and orange flavors. Perfect to spread on biscuits, use in pies, tarts, meringues, and even ice cream!
Made similarly to how I make my regular lemon curd, but this citrus curd recipe is a bit different in flavor. Meyer lemons don’t possess the initial mouth-puckering sourness that regular lemons carry so you get a delicious spread that’s sweet, lemony, rich and so delicious you’ll want to put it on everything.
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Meyer Lemon Curd
Meyer Lemon Curd is a tasty, smooth, zesty, and very versatile spread that can be enjoyed by lemon fans! This spread is a perfect addition to the breakfast table. It can be used as a topping or fillings in treats like pies, tartlets, meringues, and many more. This unique fruit curd will bring a delicate lemony flavor that will definitely be loved by the family.
Lemons are a very popular fruit we use in so many savory dishes and baked goodies to create that beautiful zesty, fresh taste. There are many types of lemons that we can use to create lemon curd but the most favorite use are the Meyer lemons.
- Meyer lemons
- large eggs
- unsalted butter
- Zest lemons, set aside.
- Cut and juice lemons.
- Mix butter and sugar together until smooth.
- Add eggs one at a time for easy incorporation.
- Transfer to a heavy-bottomed pot and slowly bring to medium heat, whisking constantly. Not too hot so that the eggs scramble.
- The mixture will thicken and when it coats a spoon, it’s ready.
- Pour into pretty containers and let cool.
What is the difference between Meyer lemons and regular lemons?
Compared to regular lemons, Meyer lemons are smaller and more round in appearance. The peel or skin of the lemon has a deeper lemon, almost orange appearance, and they have less white, bitter pith than regular lemons. Also, they are sweeter than common lemons. They are in season at the same time as regular lemons, but the shelf life is much shorter.
Salty Pot Tip: Be sure that while whisking the mixture that it doesn’t heat hot enough to boil as you could scramble the eggs!
Do I have to strain the curd?
No, you don’t have to strain the curd unless you want a super smooth spread. Personally, I love the bits of zest in the curd. It adds extra flavor and I think it’s pretty!
Storing and Freezing any type of Curd Spread
Before freezing the lemon curd, let it cool completely. Pour into freezer-safe bags, plastic containers, or jars in usable portion sizes. I like to use half-pint glass canning jars (8 oz, 1 cup, 150ml).
Always give room for expansion when using rigid containers. Remember that frozen liquids expand, so leave a half-inch (2 cm) gap between the jar’s lid and the lemon curd.
It’s best to use lemon (or any type) curd within a year (if you store it in the freezer). You can store lemon curd in the refrigerator and it would be good for up to four weeks.
Tips and Tricks for this Curd Recipe
You can make a substitute solution for the meyer lemon juice and it’s really easy. It’s not an exact flavor match but it’s close in flavor. Just mix a ratio of 2/3 fresh lemon juice and 1/3 sweet orange juice. This is the basic recipe to replace the Meyer juice and you can continue with the recipe from there.
Sure! Meyer lemon juice has a sweeter, more floral flavor without the mouth-puckering effect that common lemons do. If you’re baking something that needs a pronounced lemon flavor, then I would stick with regular lemons for the sharpness. Other than that, swapping out regular lemons for Meyers would be delicious!
Since it is obviously a citrus fruit and similar to regular lemons, the curd will be packed with healthy nutrients like vitamin C and flavonoids, which are antioxidants.
Have you tried this delicious Meyer Lemon Curd recipe? If you’re looking for ways to use your citrus curd, take a peek at this nice collection of ways to use your lemon curd!
Thank you for stopping by The Salty Pot and I hope you have a fantastic day!
- 4 Meyer Lemons, zested and juiced
- 2/3 cup granulated sugar
- 2 eggs, large (or 3 small eggs)
- 1/2 cup butter, room temperature.
- Measure zest and juice from the lemons to equal 2 teaspoons of zest and about 1/2 lemon juice. Set aside.
- Using a heat-proof bowl, combine the sugar and butter together and beat until light and fluffy.
- Add the eggs, one at a time, beating each egg into the sugar mixture until completely combined.
- Add the zest and the lemon juice. Whisk well.
- Place the bowl over a pot of simmering water. Begin whisking constantly so the curd begins to thicken, about 5 minutes, or until the curd registers 160F on a thermometer.
- Optional step: Force the curd through a mesh sieve to remove any zest or solids. I prefer to keep the zest in the curd. The curd is ready to be served, or cool down completely and refrigerate. Enjoy!
It's important to keep the curd on the stove over simmering but not boiling water. You don't want the curd to heat so high that it scrambles the eggs.
Nutrition Information:Yield: 32 Serving Size: 1 Tablespoon
Amount Per Serving: Calories: 49Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 28mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 1g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.