How to Make Meyer Lemon Curd - A Step-by-Step Guide

Meyer lemon curd is a delightful and versatile citrus spread that can be used in a variety of sweet and savory dishes. Its bright and tangy flavor makes it a perfect addition to desserts, breakfast pastries, and even as a filling for tarts and cakes. The Meyer lemon, a cross between a lemon and a mandarin orange, gives the curd a unique and slightly sweeter taste than traditional lemon curd. It's simple to make and can be stored in the fridge for several weeks, making it a great ingredient to...

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Ingredients

  • 2 cups white sugar
  • ¾ cup butter, at room temperature
  • 4 eggs
  • 4 egg yolks
  • 1 ⅓ cups Meyer lemon juice
  • 2 teaspoons grated Meyer lemon zest

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 10 mins
  • Total Time: 45 mins
  • Servings: 16
  • Yield: 4 cups

  • Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
  • Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
  • Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
  • Nutrition

    209 cal.

    • Total Fat: 11g
    • Saturated Fat: 6g
    • Cholesterol: 121mg
    • Sodium: 81mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 0g
    • Total Sugars: 26g
    • Protein: 2g
    • Vitamin C: 10mg
    • Calcium: 17mg
    • Iron: 0mg
    • Potassium: 50mg