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December 2012

December 28, 2012

Meyer Lemon Curd


Meyer lemons are a cross between a lemon and either a mandarin or common orange.   The taste is sweeter and less acidic in comparison to regular lemons.  As a result, recipes with meyer lemons require less sugar.  They are usually only available in the Winter months.

This recipe yields about 1 2/3 cups.


  • 3 to 4 Meyer lemons (about 1 pound)
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 stick unsalted butter, cut into 4 pieces


  1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. 
  2. Whisk together zest, juice, sugar, and eggs in a metal bowl. 
  3. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. 
  4. Force curd through a fine sieve set into another bowl. 
  5. Serve warm or cover surface of curd with wax paper and cool completely.
    1. Store in the refrigerator for up to 1 week



  1. http://www.epicurious.com/recipes/food/views/Meyer-Lemon-Curd-102744#ixzz2GNwpIKps