Meyer Lemon Curd Recipe
This light, smooth and fresh lemon curd has the perfect balance of tangy and sweet. It can be used to fill choux pastry, tarts or as a spread for cookies or toast.
I hope you are having a fantastic weekend!
I’m still struggling to get back to normal after the holidays! And yes – I did over eat… And I’m trying to recover, concentrate and get back to work. It was a little tough, but I need like a day or two and will be ok.
And my plan for this year is to be more active, exercise and cook healthier foods most of the time. But I’ll still make and share some desserts on my blog. I love desserts and believe that you can still have some, but keep a balance and not be too greedy about sweets!
The reason why I’m sharing a recipe for Meyer Lemon Curd is – I’ll be using it to fill some Homemade Lemon Berry Tartlets (recipe and some exciting news on Monday Jan. 5th).These tartlets are cute, easy to make and the great thing about them is that they are small. Great for a mini indulgent treat! And you can eat them without a fork.
Although I happened to have Meyer lemons at home, this curd can be made using regular lemons.
It is just that Meyer lemons are sweeter and have a slightly different flavor.
Curds are dessert spreads/toppings, usually made from lemons, limes or raspberries. The ordinary ingredients are egg yolks, sugar, fruit juice and zest. Flour or corn starch and butter can be added to thicken the curd.
The difference between curds and pie fillings and custards is that they contain a higher proportion of fruit juice and zest, which creates a more intense flavor.
This Meyer lemon curd is smooth and creamy and can be eaten on its own. I like using Meyer lemons, when making lemon curd, because of their sweeter, less acidic and more fragrant flavor.
Meyer lemons are native to China, but can easily be found and grown in the US (very popular in California). Of course if you don’t have access to Meyer lemons, you can use regular lemons in this recipe, just note that flavor will be a little different.
This lemon curd can be stored in the fridge for up to 5 days. It is also very simple to make, it takes less than 20 minutes.
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- 2 eggs
- 2 egg yolks
- 1/2 tsp corn starch
- zest from 1 large Meyer lemon
- juice from one large Meyer lemon
- 2/3 cup granulated sugar
- 4 tbsp butter at room temperature
- In a large metal bowl whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.
- Bring a pot of water to a slow simmer and place metal bowl inside it. Reduce heat to low. Stir comtimuously, until mixture thickens. It takes around 10 minutes.
- Once mixture thickens, remove from heat. Add in butter and stir.
- Strain mixture and let it cool to room temperature.
- Store in air tight container in the fridge.Put cling wrap, before closing the container, you are going to refrigerate the mixture in. You can keep curd up to a week in the fridge.