Forget about the store-bought lemon curd. This homemade Meyer lemon curd is super fast and straightforward to make and not comparable to the store-bought version in every sense of taste. The Meyer lemons have a unique floral flavor with very subtle citrusy zing, making this lemon curd even more flavourful. So, it is worthwhile to look for them in the farmer’s market or the local store. I love Meyer lemon so much that I planted four trees in the garden. I know, definitely an overload, but I couldn’t help it. Now they are full of fruit, and I couldn’t be happier—lots of goodies to make. Also, with the cold days in full swing and “somewhat” heavier meals due to numerous festivities in these coming months, a bit of citrusy taste cleans the palate wonderfully.
The Process
As I already mentioned, this is a super-fast recipe. The whole process takes about 15 minutes. First, have a sterilized jar ready. Second, make sure all your ingredients are at room temperature, especially the butter.
For this recipe, you will want to use a non-reactive saucepan. If the pan is not non-reactive, the lemon curd might have a slightly metallic taste. This is due to the acidity of the lemon reacting with the pan.
Use a mini food processor to process all the ingredients except the butter. Blending will create a well combined and creamy texture. Also, the lemon zest will get mushed up, which after cooking, will completely disintegrate. This way, you don’t have to strain the lemon curd after cooking, and also you are not reducing the lemon taste by removing the zest.
Pour the mixture into a non-reactive saucepan and cook, stirring continuously, on medium heat, for about 10 minutes. From the start, add butter incrementally, one cube at a time. The butter cube should melt completely before adding additional cubes. Once the lemon curd reaches about 166ºF, it is cooked. Its consistency should be smooth and thick, and it should coat the back of the spoon. Do not let the curd boil as the eggs will curdle.
Ladle the hot lemon curd in the sterilized jar, remove any air bubbles, close and let cool to room temperature before putting it in the refrigerator.
Making Ahead
To make the Meyer lemon curd at any time of the year, you can juice the lemons and freeze the juice regardless of the lemon season. Similarly, you can zest the lemons, store the zest in the freezer zip lock and use as needed.
This way, you simply have to defrost the lemon juice one day before planning to make the lemon curd.
Storing the Homemade Meyer Lemon Curd
If sealed properly, you can store the homemade Meyer lemon curd in the refrigerator for up to 2 weeks. Once opened, use the lemon curd within seven days.
Homemade Meyer Lemon Curd
Equipment & Tools
- Mini food processor (optional)
- Non-reactive sauce pan
INGREDIENTS
- 135 g granulated sugar
- 1 tbsp Meyer lemon zest
- 117 g Meyer lemon juice
- 1 egg (free range)
- 3 egg yolks (free range)
- 100 g butter (unsalted, small cubes, room temperature)
INSTRUCTIONS
- Gather all the ingredients.
- Place the canning jar into the oven at 120ºC/250ºF for at least 10 minutes.
- Add all the ingredients except the butter into a mini food processor and process until well combined and creamy.
- Cut the butter into small cubes. Set aside.
- Add all the ingredients except the butter into a mini food processor and process until well combined and creamy (Note 1)
- Pour the mixture into a non-reactive saucepan and cook over medium heat, constantly stirring, for about 10 minutes. Add butter incrementally, one cube at a time. Add another cube of butter only once the previous one has been fully incorporated into the mixture.
- Once the lemon curd reaches about 166ºF, it has a thick consistency, and it coats the back of the spoon; it is cooked.Ladle the hot lemon curd in the sterilized jar, remove any air bubbles, close and let cool to room temperature before putting it in the refrigerator.
NOTES
- Alternatively, you can whisk the ingredients until well combined.
- Instead of using a non-reactive saucepan, you can also cook the lemon curd in a glass or ceramic bowl over a pot of boiling water. Make sure the boiling water is not touching the glass/ceramic bowl.
