Lemon Curd Recipe
What is the difference between a Meyer lemon and a lemon?
Do Meyer lemons look different than lemons?
So, they are rounder than a lemon. Also, they are definitely more orange in color than a lemon. I used my Meyer lemons in all these photos to see that they are more on the orange side for color.
Can you substitute Meyer lemons for lemons when baking?
Yes! The Meyer lemons are less tangy, so in my book, that is a bonus. Also, since they are half orange, you can use them when a recipe calls for oranges.
Lemon Curd Ingredients
I love making these little posters! As you can see, this recipe has very few ingredients, and the results are homemade yummy goodness!
I used my Meyer lemons, but regular lemons are fine too.
You’ll need to bring the eggs to room temperature. You can leave them out to get the right temp or place them in a bowl of warm water. Keep the water running on them for a couple of minutes. Room temperature eggs mix better with the other ingredients thus preventing scrambled eggs in the curd.
I used salted butter, but either kind will work. I love the little hint of salt, which brings out the butter flavor. Bring the butter to room temperature. You can help this along by cubing the sticks of butter.
Add as much zest as you wish. The more zest, the more lemon flavor your curd!
I used regular granulated sugar. I have made it with organic sugar as well, and the texture comes out the same despite the sugar’s coarser grains.
- 1 cup butter room temperature
- 1 cup sugar
- 3 eggs room temperature
- 1/4 cup lemon juice
- zest of 2 lemons
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl.
- Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking.
- Turn on the burner to the lowest heat setting. Next, place water in the bottom of a double boiler.
- Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil the curd, or it will split, and you'll have scrambled egg bits in it. Stir with a spatula for 20 minutes.
- After 20 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow color to an opaque creamy color in the last 5 minutes. Also, it will thicken up quite nicely.
- Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but just an aesthetic choice.
- This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last for about 1-2 weeks in the refrigerator.