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Meyer Lemon Curd


After having bought my meyer lemon tree back in March, I finally have ripe lemons! I had about 9 beautiful lemons on my little tree (which has been brought inside because of the cold weather), and I wanted to use them in a super yummy recipe since I had waited so long for them to ripen! I came across this recipe for lemon curd (which I can mix into yogurt, heap on top of ice cream, sandwich between two small sugar cookies, etc.) on Food in Jars. I have to use some major self-control to not eat this straight out of the jar! It is seriously so good!! You have to try this. Even if you can’t get your hand on Meyer lemons, at least try it with regular lemons, and maybe at about a tablespoon of freshly squeezed orange juice to mimic the sweetness of the Meyer lemon. Yum!

Meyer Lemon Curd


6 egg yolks
1 cup sugar
3 meyer lemons, juiced (should be a generous 1/2 cup, be sure to check for seeds!)
1 stick of butter, cut into chunks
zest from the juiced lemons

In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. Add the lemon juice and stir continually with a wooden spoon for 10-15 minutes, adjusting temperature along the way to ensure that it does not come to a boil. Stir until the mixture is thick enough to coat the back of the wooden spoon (mine took the full 15 minutes). Drop in the butter and stir until melted.

Pour the curd through a fine mesh sieve in a glass bowl to remove any bits of cooked egg, and to get a silky-smooth texture. Whisk in the lemon zest.

Please note, since I am definitely NOT a canning expert by any means (in fact this is the first time that I have canned in the true sense of the word), I am copying this next bit directly from Food in Jars so that I do not lead you astray:

Pour the curd (a single batch will make one pint of curd) into your prepared jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil). According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.

I really hope that you try this! So, so, so good!


2 Comments on “Meyer Lemon Curd”

  1. Vinny Grette says:

    I’ve made lemon curd with whole eggs and it tastes great. Also, no waste :)

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