Lemon curd is one of the simplest and most rewarding things you can make during citrus season. There is no shortage of citrus in our neighborhood and the meyer lemons are perfect for picking this time of year. Four ingredients and about 15 minutes of time are all you need to make a batch of this honey sweetened meyer lemon curd.
If you have had the pleasure of eating lemon curd, then you understand the greatness of this simple condiment. My first experience with lemon curd was eating it spooned onto homemade scones with Devonshire cream – that moment forever solidified my love for lemon curd. Immediately after my first lemon curd encounter, I tried making it at home with honey in place of the sugar and it was absolutely delicious. During my lemon curd experiments, I also found that I could churn out a perfectly balanced lemon curd using whole eggs. Yep, that means no separating the whites from the yolks. Using pasture raised eggs means the yolks have a deep golden color that really enhances the color of the curd.
I used meyer lemons because they are perfectly ripe in our region right now. A cross between a mandarin and a lemon, meyer lemons are famous for their deep yellow flesh that is much sweeter and less acidic than common lemons. Their rinds also have a more complex scent than common lemons, with a slight bergamot fragrance that tastes sweetly herbal in the most lovely way.
Since falling in love with this liquid gold (a.k.a. honey sweetened meyer lemon curd) we have enjoyed it in so many different ways. The possibilities are quite endless and I will be sharing some of the ways we enjoy eating our honey sweetened meyer lemon curd here on the blog this season. In the mean time, you could always start by pairing it with a fresh scone & some Devonshire cream or spread it on crepes or dollop it on some yogurt…you get the point – once you taste it, you’ll want to use it on everything possible.
- 4 eggs (we prefer pasture raised for deep orange yolks)
- 3/4 cup meyer lemon juice (3-4 lemons worth, depending on the size of your lemons)
- zest from the juiced lemons
- 1/2 cup honey
- 6 tbsp butter, cut into small pieces
- Add the eggs & honey to a medium saucepan and whisk until well combined
- Add the meyer lemon juice & zest and whisk to combine
- Heat mixture over medium heat, whisking constantly for about 8-10 minutes, ensuring the mixture does not boil (adjusting heat if necessary)
- The curd is done when it has thickened enough that it will coat the back of a spoon - once it has reached this point add the butter and stir until melted.
- Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, using a spoon or spatula to coax it all through the mesh
- Transfer the strained curd into glass jars and allow to cool completely before storing in the refrigerator
- *for long term storage, store in the freezer