This ridiculously easy recipe for meyer lemon curd can be used with meyer lemons or regular lemons! Smooth, sweet, tart, and perfect for pastries, desserts, and cheese plates!
I used to despise making lemon curd. All of that double-boiling and extra dishes and stirring and stirring and stirring and wondering why is my lemon curd not thickening yet?! Nope nope. I quit. I’m a quitter.
So while this meyer lemon curd recipe may not be made in the “traditional” manner and would probably draw some seriously stern side-eye from Paul Hollywood . . . it will forever be my go-to recipe.
This lemon curd recipe is more of a dump, mix, and heat process. And while it starts off looking like something my baby nephew would chunk up, I PROMISE you guys, it turns out perfectly. This is because the butter/sugar/lemon juice mixture starts off cold and looking curdled. But after you turn up the heat, that butter will melt and you’ll start seeing this lusciously smooth recipe for the sweet thing she is.
What’s the difference between a meyer lemon and lemon?
Meyer lemons are a fair amount sweeter, but still have a hint of that tangy, face-squishing effect of regular lemons. Kind of like lemons and oranges had a baby, but the baby got more of mama lemons’ genes.
What do you eat meyer lemon curd with?
Technically, it’s “with what do you eat lemon curds,” you grammar heathen. But generally – pastries, desserts, and cheese plates! Great for danishes, sweet rolls, ice cream, cake filling, and on top of crackers! (Especially graham crackers if you want a childhood-adulthood snack mash-up.)
I love using meyer lemon curd in this adorable little lemon berry fool recipe.
How long does lemon curd last?
10 days in the fridge and 3 months in the freezer are my rules. There appears to be quite a debate as to lemon curd’s shelf life, based on the inclusion of eggs and butter. But I have personally stored lemon curd for this long both ways and did not die upon eating it.