Just try to resist eating this Meyer lemon curd from the jar with a spoon! Pack the lemon curd into jars for gift giving, but save a jar for yourself and spread it on toasted brioche or warm-from-the-oven scones. There’s enough to fill tiny shortbread tarts [Editor’s Note: Or slather on shortbread, for that matter] or to dollop on an angel food cake served with fresh strawberries. The lemon curd is delightful when layered with raspberries and blueberries for a summertime parfait.
As a gift-giving tip, offer all these suggestions on a gift card and include a recipe card. Tie each jar with raffia or ribbon and attach card. To turn this into a gift basket, consider including baked scones, biscuits, or even a loaf of poppy seed cake. It’s a perfect hostess gift—ready to be enjoyed at breakfast, at teatime, or for dessert.–Diane Morgan
LC Zestfully Yours Note
If you’re one of those types who loathes pulp in your orange juice, chances are you’re not going to be too keen on the inclusion of zest in this lovely, lovely curd. Wait! All is not lost. You can still impart a distinct and luscious Meyer lemon-y-ness to the curd and end up with impeccably smooth results by adding the zest a little earlier in the process and then straining it out. We propose adding the zest to the sugar before you whisk in the eggs and egg yolks, rubbing the sugar and zest mixture between your fingertips to really permeate and perfume the sugar with a lemony lilt. (Do note, if you strain the curd, your yield will be closer to 3, not 4, half-pint jars.)
Meyer Lemon Curd
- Quick Glance
- 15 M
- 25 M
- Makes 3 to 4 half-pint jars
Special Equipment: Instant-read or a candy or a deep-fry thermometer and 3 or 4 half-pint jars with lids.
IngredientsEmail Grocery List
Bonus Recipe: Meyer Lemon Mousse with Fresh Berries
Meyer Lemon Curd is tangy and decadent spooned straight from the jar, but resist temptation so you can try this simple, luscious mousse. Transfer all of the lemon curd to a medium bowl. Whip 2 cups of heavy cream along with 3 tablespoons of confectioners’ sugar until soft peaks form. Using a rubber spatula, fold a glob of the whipped cream into the lemon curd to lighten it. Gently fold in the rest of the whipped cream. Spoon the mousse into parfait glasses, alternating layers with fresh berries of your choice. Refrigerate until ready to serve or up to 1 week.
Recipe Testers Reviews
This curd is lusciously delicious and smooth. Being a Meyer lemon curd, it lacks some of the puckery tartness of traditional lemon curds, and that's a good thing. It's a bit sweeter, like the flavor of a lemon and a tangerine lovechild. It did take awhile for the curd to reach 170°, but I like making it in a double boiler—it reduces the chance of any curdling. If you like a perfectly smooth curd, add the zest with the eggs, sugar, and juice, and then strain it. Me, I was perfectly fine with the tiny bits of bitter zest; it balanced the sweetness of the curd. We had it spooned over brownies. Decadent.
The curd is very delicious, but I think you can get pretty much the same result using regular lemons. Personally, I prefer a very smooth curd, so I’d add the zest during the cooking process and then strain it afterward. (I don’t think you’re compromising the flavor at all if you remove the zest.) I made the mousse with fresh berries, and it was quite good, although very, very rich—I’d say a step or two away from cloying. Next time, I’ll use a higher proportion of berries to mousse to cut down on the richness of this dessert.