A little bit sweet and a little bit tart, Meyer lemon curd is delightfully delicious and incredibly versatile. This curd recipe uses the traditional double boiler method for the thickest, richest, creamiest curd. Is it the easiest way to make it? Maybe not. Is it the most effective? Absolutely! Use it for tarts, as a cake filling, or as a substitute for jams, jellies, or preserves. Read on for all my tips to get it right the first time!
Easy Lemon Curd
I remember the first time I ever made citrus curd. I had found a recipe for an “easy” version using direct heat, with no double boiler required, and I was so excited. The flavor was intensely lemony and sweet, but the texture was slightly thin, making it an acceptable substitute for jam or preserves.
I initially used this method to develop my grapefruit and blood orange curd, and it’s led to many other flavor combinations over the years, along with many excuses to make homemade biscuits. Then, I tried using that same direct heat method to make my blackberry lime tart.
It was an epic failure. The curd was not thick enough to set into a pie or tart.
Lucky for me, I was able to chat with my friend, Chef Marlee, and she had six words for me: “Trust me, use the double boiler.” So, I tried it and wow, did I learn a lot! The results were thicker, creamier, and more luscious, and all I changed was switching from direct heat to indirect heat.
Most importantly, I learned that using a double boiler can be easy, especially if it means I’m getting the right results the first time. Needless to say, I now only make curd using a double boiler, and it’s easy!
What You’ll Need
This Meyer lemon curd calls for only four ingredients. As always, when making from scratch dressings and sauces, use the best quality ingredients you can afford. See the recipe card below for exact measurements.
Featured Ingredient: Meyer Lemons
Meyer lemons are slightly different from the traditional Eureka lemons you usually find at the grocery store. Most notably, Meyer lemons are a little more orange in color, and their flavor is slightly less tart. They also have a thinner, more delicate rind.
One issue you may run into with Meyer lemons is that they aren’t always available year-round, and some places won’t see them at all, as their thin skin can make long-distance shipping difficult. Like all citrus, lemons are considered winter fruits, and they begin to hit their peak around December. Depending on the growing season, you may find them in stores as late as April or May.
If you can’t find Meyer lemons due to location or season, try this recipe with the more common Eureka lemons. It will taste slightly more tart, but you may not notice the difference if you’ve never tasted it with Meyer lemons. If you are afraid it will be too tart, add an extra tablespoon of sugar.
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- Liquid measuring cup
- Mesh strainer or sieve
- Balloon whisk
- Silicone spatula
- Small saucepan
- Metal or glass mixing bowls
How to Make Meyer Lemon Curd
This easy curd is one of my favorite Meyer lemon recipes. It’s not complicated if you have the right combination of ingredients and the right method. Sounds simple, right? It is!
The Importance of a Double Boiler
After talking to Chef Marlee, I grumbled about using a double boiler, but I did it her way, and the difference was amazing. The double boiler version created a curd with a thicker texture and richer flavor, and the proof was in the straining step.
As I mentioned, the only change I made was switching from the direct heat of putting a pan on the burner to the indirect heat of using a double boiler. In both versions, I strained the curd to remove the zest and any bits of egg yolk that cooked solid after incorporating the butter.
After straining the direct-heat single-pan curd, I found a spoonful or two of cooked yolk and zest. The double boiler method only had about a teaspoon of zest, the same amount we initially added. This shows that the gentler heat from using a double boiler prevents the yolk from cooking solid. Since the yolk acts as our thickening agent, the curd sets up thicker when more yolk stays in it, giving it a richer taste.
Creating A Double Boiler
A double boiler is a pan-in-pan technique. While you can buy one from the store, I don’t personally own one. Instead, I create mine using tools I already own to act as the base and top pan.
The best base pan is a small, one or two-quart saucepan. The sides should be tall enough to hold an inch or two of water while suspending the top pan over the water.
The best top pan is a glass or metal mixing bowl with curved sides, which allows a whisk or spoon to easily scrape the sides as you mix. My favorite top pan is the metal mixing bowl from my Kitchenaid mixer. The handle makes it super easy to maneuver, and the shape is ideal for whisking.
To use your double boiler, put an inch or two of water in the base pan, set it over a medium-low flame and bring it to a boil. Add ingredients to the top pan, then place it over the boiling water. The boiling water will jump up and touch the bottom of the top pan, providing the indirect heat.
Double Boiler Caution: Watch Your Water Level
When using a double boiler, you don’t want the water level to be too high or too low.
If the water is high enough to touch the pan before you start cooking, it’s too much water. Once you add the top pan, the boiling water won’t have anywhere to go, causing it to boil over and make a mess.
On the other hand, if the bottom pan boils dry, it could damage your saucepan. While an inch or two is typically enough for this recipe, when using a double boiler for an extended time, you’ll want to check the water level occasionally and add more water as needed.
Serving Suggestions
This Meyer lemon curd tastes amazing when served on biscuits or scones for breakfast, brunch, or a snack. Stir it into your favorite plain yogurt. You can use it in pies, tarts, or between cake layers. I love it as a base topping for pavlova before adding the whipped cream and fruit, which it’s also a great way to use up the leftover egg whites.
Storing Curd
Your easy lemon curd should be stored in an air-tight container. Great options are repurposing a used jelly jar, canning jar, or any storage container that can be sealed. It can be refrigerated for about a week and frozen for longer storage. While the texture appears the same after thawing out and works well in place of jam or preserves, I haven’t tested it in baking applications after it was frozen.
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Quick 15-Minute Meyer Lemon Curd Recipe
Rich, tart and a little bit sweet, this meyer lemon curd uses the double boiler method for the thickest riches curd possible. Delicious on biscuits and scones, it also sets up thick enough to be used in tarts, pies, cakes, and cupcakes.
4.7 stars (7 ratings)
prep: 5 minutes minutes
cook: 8 minutes minutes
total: 13 minutes minutes
servings: 8 servings
author: Renee N Gardner
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Ingredients
- 1/2 cup fresh meyer lemon juice
- 1/2 cup white sugar
- 4 egg yolks
- 1 teaspoon meyer lemon zest
- 4 tablespoons butter – diced
Instructions
To make a double boiler use a glass or metal mixing bowl fitted over a small saucepan with an inch or two of water in the bottom. The top bowl should not rest in the water, but hover above it. Bring the water in the bottom of the double boiler to a boil.
In the mixing bowl measure out the juice, sugar, egg yolks, and zest and whisk to combine.
Place the mixing bowl on top of the saucepan and heat while whisking constantly. The mixture will start to thicken in about 3 minutes, fully thickening in about 5 – 7 minutes. When done the curd will be thick enough to coat the back of a spoon.
Remove from heat. Add in diced butter a few chunks at a time, stirring each addition until completely melted.
Strain the curd using a mesh sieve, using the back of a spoon to seperate the curd from the zest.
Transfer into a clean, dry jar and refrigerate for at least 1 hour to thicken.
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Nutrition
Serving: 1Calories: 129kcalCarbohydrates: 14gProtein: 1gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 108mgSodium: 54mgSugar: 13g
Nutrition information is automatically calculated and is for general information purposes only. For the most accurate information, calculate using your select brands and exact measurements.
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