© 2011 Stacey Viera

Meyer Lemon Curd

Three beautiful words. Meyer lemon curd. Stacey had never tried is before, but the way her Twitter pal, Cecilia, talked up her homemade version, she was soon dying to try it.  Thus, a delicious trade was born: Stacey’s muffins for Cecilia’s Meyer lemon curd.

With roughly 12 ounces of the tasty curd in her possession, Stacey was unsure what to do with all of it. Thus, a question was posed to the editors and readers of one of our favorite food sites, The Kitchn. Now it seemed as if there wasn’t enough lemon curd in the world to make these delicious recipes! So here are a few recipes to inspire you, including Cecilia’s homemade Meyer lemon curd!

  • Cecilia’s Meyer Lemon Curd
    • In a medium saucepan, combine grated zest of 3 large Meyer lemons, ½ cup Meyer lemon juice, 1 cup sugar, and 6 jumbo egg yolks. Cook over medium heat, constantly stirring with whisk until mixture thickens and reaches 160°F. This should take about 10-15 minutes.
    • Remove from heat and add a pinch of salt, then add 10 tablespoons European style unsalted butter, cut in one inch pieces, piece-by-piece, stirring to incorporate the butter into the mixture.
    • Strain through a fine mesh sieve into a container, press plastic wrap right on the curd to prevent the formation of a skin. Refrigerate until chilled. Makes about 2 ½ cups.
  • Meyer Lemon Curd-topped Buttermilk Pancakes with White Chocolate Chips
    • Prepare pancake mix and batter. As pancakes cook on one side, add a little sprinkling of six to eight small white chocolate chips – we used Ghiradelli! – to them before flipping and cooking second side. Alton Brown has some excellent pancake cooking tips on his recipe page. Serve with a small dollop of lemon curd on top and spread on your pancakes as desired. Remember, a little bit of curd goes a long way!
  • Lemon Curd Muffins
    • This Better Homes and Gardens recipe is delicious, but we recommend using one heaping teaspoon of curd per muffin. As the curd bakes, it gets all gooey and yummy, and two teaspoons was too much for us. And for the love of all that is holy, please ignore the recipe’s suggestion to buy pre-made lemon curd. You owe it to yourself to make it from scratch.
  • Strawberries with Lemon Curd and Sweet Crackers
    • Spring has sprung, and with it comes more affordable produce. We picked up some strawberries for $2/pound, put a little bit of lemon curd on them and tossed in a few “galletitas” to make a sweet snack. We use Holsum Galletitas from Puerto Rico. They’re the size of little oyster crackers, but sweet like animal crackers.


How do you enjoy lemon curd?

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2 Trackbacks

  1. By Macarons for Spring « One Vanilla Bean on March 26, 2011 at 7:10 pm

    […] filling here, just substitute Meyer lemon curd. You can find my recipe for Meyer lemon curd at Every Food Fits. Recipe for macarons shells […]

  2. By Happy World Egg Day! « One Vanilla Bean on October 14, 2011 at 2:08 pm

    […] curd. It is super easy to make, and it only requires eggs, lemons, sugar, and butter. You can find my recipe for lemon curd at Every Food Fits. This is a great recipe to use up leftover egg […]

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This entry was written by Stacey Viera, posted on March 10, 2011 at 8:00 am, filed under Carbohydrates, Fruits + Veggies, Recipes, Sweets and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL. View EXIF Data