One of the things I look forward to most every winter is the abundance of citrus fruit that makes its way to my local stores. All of the different varieties of oranges, the grapefruit, and especially the Meyer lemons. I’m rarely as excited about a grocery store find as I am the one or two times a year I come across Meyer lemons. The window of opportunity seems so short here so I always stock up, and then I hoard the lemons in my fridge, not wanting to use them all up for fear I won’t be able to find them again π Sometimes I leave a bowl of them sitting on the island in my kitchen, and within a day or so their fragrant aroma has spread throughout the first level of my house. And let me tell you, it’s better than any candle I’ve ever bought!
I never have much trouble deciding what to make with my citrus fruit, curd is pretty much always on the top of the list. It’s so versatile – you can use it to fill or top cupcakes, make ice cream, spread on toast or muffins, or just eat it with a spoon (guilty!). Β My only minor complaint about curd recipes is that they generally call for only egg yolks, which means leftover egg whites I need to try and find a use for. Given how much ice cream I make, there’s always an abundance of egg whites in my freezer, and I try to avoid adding to the problem when I can. That’s why I am such a big fan of this recipe – it uses whole eggs, and only 2 of them! As a result, the curd is a bit less vibrant in color than others I’ve made, but no less delicious. This was my first time making Meyer lemon curd, but it certainly won’t be my last; the Meyers really are special! That said, if you can’t find Meyers, you could definitely use regular lemons to make this recipe, though you will probably want to increase the amount of sugar since Meyers are sweeter than your typical lemon.
Meyer Lemon Curd
adapted slightly from Gourmet, December 1999 (via Confections of a Foodie Bride)
{Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.}
1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.
Makes about 1 1/2 cups
YUM! This looks full of lemon punch! I really love lemon curd and I’m so excited to make this soon π it’s one of my favorite lemony things to have. I can eat it right from a spoon haha
I am LOVING all the Meyer Lemon recipes on the blogs lately!! This one especially because lemon curd NEEDS to happen in my kitchen!!
This is such a pretty looking curd! so cute.
I just purchased some Meyer Lemons. I’ve never made Lemon Curd, yet. This looks perfect, I’m making it today!
Thanks Tracey!
Too funny – I have 2 bags sitting on my counter that I am planning to make this curd with! Good to know you loved it. I’m a meyer hoarder myself! Beautiful picture.
I can see myself spreading this on just about everything. Looks amazing Tracey.
How nice to not need to find a use for the egg whites! I’ll definitely give this a try – I’ve been in a lemon mood lately!
Mmm, this reminds me I have some lemon curd in the fridge. Also, I saw some meyer lemons at Trader Joe’s the other day. Definitely time to snag a few bags – they are so special π
I’ve never used Meyer lemons before and am going to make a note to look from them when I’m at the store later this week. I love curds but do get frustrated with tossing out so many egg whites. Definitely giving this one a try!
Gorgeous! I love lemon curd, and meyer lemons make it so much more special.
I just juiced a giant Costco box of Meyer lemons…I think I might make this today! I am always put off recipes that yield a bunch of leftover egg whites, so this will be perfect.
I love the color of this curd, and it looks so silky smooth!
I could go for this in a tart shell. I saw some Meyer lemons in the grocery store recently and probably should have bought them!
I just made what I called “Seattle Sunset Curd” with Meyer’s Lemons and Blood Oranges. It was lovely and delish!
Oh, gosh, now I’m craving lemon curd…and I just have to try it with Meyer lemons. Beautiful, Tracey!
Yummy! That looks good! I love lemon anything. Coincidentally, I just posted a recipe for lemon cupcakes, but I bet my cupcakes would be even better filled with this curd! I’ll have to make them again with this curd filling. π
Would you believe that I’ve never had a meyer lemon? π I’m definitely going searching soon though, and this curd is the first thing on my list!
I usually have the same problem with excess egg whites, so I’ll have to try this recipe. I’ll probably do it with regular lemons; I’ll let you know how it goes.
I just saw Meyer lemons at the store yesterday! Now I think I need to go back and buy some…!
The curd looks fabulous! Your photo has my mouth watering- I’m definitely going to try this recipe!
I love the idea of making your own lemon curd. I have been thinking about it lately. It is so expensive for a jar at the store!
Meyer lemons are my favorite citrus! I buy plenty while they’re in season, juice them, freeze it into ice cubes and then put them in a large ziploc bag to use over the next few months after the season has passed.
I haven’t tried meyer lemons. I’ll have to look for them next time I’m at the store. I love the pretty pale color of your curd. Looks delicious.
This recipe looks and sounds like a gem; love that it uses whole eggs. I still have a couple of Meyer lemons lurking around so I might whip up a batch of curd.
Beautiful pictures! I love the flavor combo of this recipe.
This recipe was so delicious…I’m going to spread it on top of a goat cheese cheesecake (and then maybe make some more.) π
Dear Tracey’
I made this lemon curd but i didn’t have meyer lemons and my curd is more transparent than yours is that a problem?
@Samantha – If you cooked the eggs to a safe temperature and the curd tastes good, I probably wouldn’t worry too much it.