Meyer Lemon Curd

A few years ago I started reading all these articles and blog posts and forums about the loveliness that are Meyer Lemons. Excited writers posted about them coming into season and all their delicious plans. Others wrote about acquiring the fruit and then, essentially, hoarding it, only using them sparingly to make them last.

Of course, none of them talked about where to get them in Canada.

It was only after a physiotherapy appointment one day that I discovered you could get them right here in Calgary.

As a treat for being subjected to the torture that is fixing my ongoing back problems (painful, but necessary and my physiotherapist is a miracle worker), I often wander over to Mercato for a little Italian pick-me-up in the form of a panini or crusty baguette sandwich full of arugula and prosciutto. Then I peruse the gourmet food store side of this market/restaurant to look at the pretty tomatoes on the vine, the big bunches of herbs and the shelves of balsamic and olive oil. And it was during one of these wanderings that I found they had a giant basket of Meyer Lemons.

They look to have a slight orange tinge to them, but are otherwise indistinguishable.

Meyer Lemons

Apparently, it’s believed to be a cross between a lemon and a mandarin orange, so that would explain the slightly darker hue. And perhaps the slightly sweeter taste often attributed to this fruit.

So, I was intrigued. Scooped up four, came home and realized I had no idea what to do with them.

Then I remembered lemon curd.

Dreamy, smooth, lemony. That seemed like a logical — and delicious — application.

And it was.

Not to mention ridiculously easy. Zest, squeeze, crack eggs, add butter, and beat all over double boiler. Done.

In fact, it’s frighteningly easy and I now have to resist making another batch. At least for another few weeks.

Meyer lemon zest

Meyer Lemon Curd I

Meyer Lemon Curd II

Meyer Lemon Curd Drop

Meyer Lemon Curd

  • 1 pound medium Meyer lemons (I used four)
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, cut into four pieces

Zest the lemons to gather 2 teaspoons, then squeeze out 1/2 cup of juice. Whisk together zest, juice, eggs and sugar in a metal bowl or double boiler. Add butter, then set over a pot of simmering water. Whisk continually until thickened and smooth. (Some recipes suggest an instant-read thermometer should read 160F. I didn’t bother with that, just eyeballed it when it was thick.) It should take about five or six minutes. Force through a fine sieve to ensure the curd is smooth. Serve warm or store in the fridge.

  13 comments for “Meyer Lemon Curd

  1. Al
    August 18, 2009 at 6:20 pm

    Droool… Love lemon curd.

  2. August 26, 2009 at 2:30 pm

    This curd looks like absolute perfection. As for Meyer lemons, it’s hard to be happy with regular lemons after tasting their extraordinary flavor.

  3. Halie A
    August 26, 2009 at 10:59 pm

    Mmm, you should move to California, I have a Meyer lemon tree in my backyard. This sounds delicious.

  4. patentandthepantry
    August 28, 2009 at 10:48 pm

    Oh, Halie, jealous!
    And, Aimee, I totally agree. Luckily, I’m such a lemon fiend, I have found I can make do.
    : )

  5. September 1, 2009 at 8:24 am

    I found some at Blush Lane the other day. Making baby artichoke and lemon pizza tonight.

    • patentandthepantry
      September 1, 2009 at 11:11 am

      Mmm. That sounds delicious, Cheryl. And thanks for the heads up about Blush Lane.

  6. sherrizickefoose
    September 1, 2009 at 2:24 pm

    Whoo hoo! I love your blog, GR! Congrats on your landmark views of your blog… hoping I am 100,001!

  7. September 3, 2009 at 3:56 am

    I don’t think I’ve ever seen lemon curd looking as enticing as in the last photo. yuMMy!

  8. September 3, 2009 at 9:48 am

    I adore lemon curd, never tried using Mayer Lemons though so maybe I should. I love the last photo!

  9. January 23, 2010 at 9:09 am

    I have just a small bowl of Meyers left from my bumper crop this year (I had to pick early because of the freeze) I made so many recipes except this. I am now going to take those last lemons and make a batch because you are right there is nothing more delightful then lemons in the Winter to bring you the feeling of Spring! Your pictures as always are gorgeous and enticing! Thanks for the recipe and pics.

  10. February 25, 2010 at 8:18 pm

    Mmmm. I made some lemon curd last year, but haven’t yet done it with this year’s crop of lemons. Thanks for the reminder — it’s time!

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