Meyer Lemon Curd

Lemon curd is often thought of as a British affectation, but that’s selling short an amazing treat everyone should enjoy. Lemon curd is amazing on a scone, or Scottish shortbread, blended with plain yoghurt and granola, or a fresh fruit cup. Its lovely, light appearance is a bit deceiving; it is a dense, rich treat, bright with flavor.

Using Meyer lemons creates a whole new level of lemon curd. Meyers have gotten more popular lately but remain untried by many folks. Sweeter and less tangy than regular lemons, they’re thought to be a cross made long ago between a lemon and a mandarin orange. They’re high in vitamin C, vitamin B, and phosphorous. Our version also uses agave nectar or honey instead of refined sugar.

Meyer Lemon Curd – About 2 Cups

3 medium Eggs
2-3 Meyer Lemons
1/3 Cup Agave Nectar or Honey
1 tablespoon Meyer Lemon Zest
1/2 cup freshly squeezed Meyer Lemon Juice
6 Tablespoons Butter

Rinse your lemons well. If they have been waxed or treated, put them whole in a bowl containing 2 tablespoons of white vinegar mixed with 4 cups cold water. Allow the lemons to soak for about 15 minutes, then drain the water and rinse the citrus in fresh water and dry with a clean towel.

Place a saucepan large enough to hold your mixing bowl over medium heat with about 3″ of water in it and allow the water to heat through, (If you own a double boiler, set up the bottom as described and build the curd in the upper).

Zest two of the lemons and set aside the zest.

Juice the lemons to yield 1/2 cup of fresh lemon juice. The third may be needed or may be a spare, depending in how juicy they are.

Cut the butter into roughly 1/4″ cubes and set aside.

In a stainless or glass mixing bowl, combine the eggs, 1 packed Tablespoon of zest, and the agave nectar or honey. Whisk the mixture until fully incorporated and evenly colored, about 2 to 3 minutes.

Add the 1/2 Cup lemon juice to the blend and whisk for about a minute to fully incorporate.

Put your bowl over the pan with hot water or double boiler bottom. Add the butter in small batches of 6 to 8 cubes, whisking steadily and allowing each batch to melt and incorporate before adding more. This curd is an emulsion, and so the butter, (fat), needs time and whisking to properly blend. When all the butter is melted, continue whisking until the mixture begins to thicken noticeably, about another 2 to 3 minutes.

Remove the curd from the heat. Transfer the curd to a fine mesh strainer over a glass or steel bowl and use a spatula to gently strain the curd through the strainer. You’ll end up with some zest that doesn’t make it through the strainer.


Refrigerated a glass jar or airtight glass container for at least four hours. The curd will keep for about a week refrigerated, but I’ll bet it won’t last anything close to that long…

A small dish of this lovely stuff is a remarkably delicious desert, or an excellent palate cleanser after a heavy course in a fancy meal.

NOTE: You may substitute coconut oil for butter for a dairy free variation.

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

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