Honey Meyer Lemon Curd is like a burst of mid winter sunshine! This easy recipe is made with vibrant Meyer lemons and wildflower honey for a mellow flavor and cheering color.
Lemon lovers, I’ve got your back today. I’ve made lemon curd before, so many times, but I never get tired of it because I find that every recipe is a little bit different and makes me fall in love all over again with its satiny texture and zippy flavor. The latest lemon curd is alway the greatest, that’s just the way it is.
What is lemon curd?
If you’re not familiar you’ve been missing out, but I understand the confusion; curd isn’t a jam or a jelly, it’s unique!
lemon curd is a creamy lemon spread first made in Britain over a century ago
it’s cooked on the stove almost like a pudding, until it thickens
the thickening comes from whole eggs, egg yolks, or a combination of the two
the texture is silky and the flavor is tangy, which is quite a unique and lovely combination
Meyer lemons are lemons, but better
As a cook I prize citrus over almost all the other ingredients in my kitchen and I use it constantly in sweet and savory foods.
And when it comes to citrus I’m all in for all varieties; I’m an equal opportunity citrus lover,except when it comes to Meyer lemons. This hybrid lemon/orange stands so far above the rest it’s in a category by itself.
Compared to regular lemons, Meyer lemons are:
smaller, and rounder, with a thinner, smoother, more delicate skin
brighter in color
milder and slightly less acidic
juicier
a tad more expensive, but worth it
Don’t expect your lemon curd to last long!
I stashed my small jar of curd in the fridge so I could photograph it with something wonderful the next day for this post.I didn’t anticipate that a certain family member would devour the contents of said jar before I could get back to it. Although, come to think of it, leaving a jar of fresh lemon curd front and center in the fridge could be considered entrapment. My bad.
That’s the power of lemon curd, it’s so good it doesn’t need anything but a spoon, and if you haven’t tried it yet, consider yourself urged.
What to do with your fresh lemon curd
Lemon curd can be used in a myriad of ways, just like any jam or jelly.
First, hide it from the family!
Do the expected thing and dollop it on scones, biscuits, or a thick slab of toast.
Swirl it into yogurt or oatmeal.
If you were smart and made extra you can fill sandwich cookies or thumbprints, tarts, or fill in between cake layers.
Honey Meyer Lemon Curd is like a burst of mid winter sunshine! This easy recipe is made with vibrant Meyer lemons and wildflower honey for a mellow flavor and cheering color.
Put the lemon juice, egg and yolks, honey, and salt in a 2-3 quart heavy bottomed saucepan. Whisk to combine.
Add the butter and begin heating on medium to medium high, whisking almost constantly.
As the butter melts, switch to a silicone spoonula and continue stirring, scraping the sides and bottom of the pan as the mixture begins to thicken. When it comes to a gentle bubble, stir for a few seconds more, then remove from the heat.
Push the curd through a strainer, pressing down with the back of your silicone spoonula to get as much through as possible. You'll just be left with a few small lumps of cooked egg.
Chill until cold, and use within a week or so. The curd will thicken further as it chills.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Lemon Curd should thick enough to coat the back of a spoon when it's hot and should thicken up to pudding-like consistency when it's chilled. The curd can take up to 10 minutes to thicken to the consistency of pourable pudding, so be patient (remember it will thicken more once it cools).
Dip a spoon into the curd then run your finger over the back of it. If it leaves a clean line in the curd, it's cooked enough and ready to cool. Curd will thicken up more once cooled completely. Spoon into a container, cover and refrigerate.
The lemon curd will thicken as it cools it's really important to cool it completely before using it to fill cakes or it won't be the right consistency. Cold butter will help cool the curd and set it more quickly. The curd will set completely in the fridge.
Overcooking will cause proteins to bond too tightly, squeezing water out from between them and giving them a rubbery, lumpy texture. If you over-heat the lemon curd, the egg proteins can coagulate and you will see little bits of cooked egg.
You will find that the lemon curd continues to thicken as it cools. Cover the lemon curd immediately with plastic wrap to prevent a skin from forming and it can be stored in the refrigerator for about a week.
While in a warm climate, the curd will take around 4 to 7 hours, while it will take a bit longer in winters. In a cool climate it can easily take around 8 to 10 hours. Make sure the temperature of the milk before setting the curd is warm enough during winters, otherwise the curd won't set properly.
Why is my lemon curd not thickening? Make sure to cook the curd until thickened and bubbling. Stir it frequently with a rubber spatula or whisk to make sure it doesn't get lumpy. Once it's cooked, add cold butter and stir until it melts and becomes smooth.
Even with proper storage, lemon curd will eventually expire. As such, it is important to keep an eye out for signs of spoilage to avoid accidentally consuming pathogens like mold or bacteria that can make you sick. Examine old lemon curd with your senses of sight and smell for evidence that it is past its prime.
In a covered, airtight container for up to one week. It doesn't really freeze well. Lemon curd does contain eggs and dairy (butter), so I'd be ok leaving it out for the day if I plan on serving it, but anything overnight definitely would need to be refrigerated.
If you just place all the ingredients in a saucepan without beating the butter and sugar with the eggs first, the curd tends to taste eggy. Add the lemon juice and tablespoons of lemon zest and mix.
A metallic aftertaste is usually the consequence of the lemon curd coming into contact with a metal (especially while it's hot). This could be a metal whisk, a metal bowl, a metal (or metal-coated) saucepan, or a metal sieve.
Your lemon curd could get chunky and grainy if you let it overcook. One thing you should remember while making lemon curd is that you should never let it reach a point where it starts boiling. The ideal temperature for lemon curd is 170 degrees Fahrenheit, and it shouldn't cross that.
Another reason why your homemade lemon curd may have split could be because your butter wasn't cold. Cold butter is essential for proper mounting, aka a technique for emulsifying butter into a sauce.
Why did my lemon tart crack? The oven was either too hot or the tart was baked for too long. I recommend using an oven thermometer for baking to determine if your oven temperature is accurate.
Remove from heat and pass through a mesh strainer set over a bowl to remove the zest and any egg clumps. Place plastic wrap directly on top of the curd and let set in the fridge for at least 30 minutes before serving. Store in the fridge for 1-2 weeks.
(Remember: The curd will become thicker once it cools.) If you've cooked the curd well beyond the recommended time and it's still thin like water, chances are your measurements were off and you added too much juice—or not enough egg. To thicken it, whisk an egg yolk in a small bowl.
Not heating the milk enough results in lacey/gooey/stringy Dahi. Using Low fat milk or skim milk may result in Dahi that's not firm enough. Use starter from a good quality Greek Yogurt that contains good bacteria strains. Be wary on ingredients like thickeners or any other additives.
Simply add a small amount of yogurt, like a spoonful, at a time.Stir your yogurt into the curry and keep adding a little more at a time until it reaches your desired thickness. This is great for Indian-style curries as a cream substitute.
Introduction: My name is Allyn Kozey, I am a outstanding, colorful, adventurous, encouraging, zealous, tender, helpful person who loves writing and wants to share my knowledge and understanding with you.
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Lemon lovers, I’ve got your back today. I’ve made lemon curd before, so many times, but I never get tired of it because I find that every recipe is a little bit different and makes me fall in love all over again with its satiny texture and zippy flavor. The latest lemon curd is alway the greatest, that’s just the way it is.
