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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Trouble shooting: Most Lemon Curds are runny because they don't get cooked long enough, to 170 degrees F, to thicken the egg yolks – so cook on! If your curd isn't thickened after 10 minutes, or up to 15 if using a double boiler, then increase the temperature of the stove slightly – and don't stop whisking!
This homemade lemon curd will last in your fridge for 1-2 weeks, but you can also freeze it! You guys know how I love freezing everything. In the freezer, the lemon curd will last at least a few months and the beautiful part is that it only hardens about as much as ice cream, so you can scoop it out as needed.
While curd resembles pudding or custard, the difference lies in the way it's thickened. Custards and puddings rely on cornstarch, milk and cream, while eggs are the primary thickener for curd, making it lighter and brighter.
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. For the best flavor, lemon curd should be made with freshly squeezed lemon juice.
If your lemon curd turned green, it likely had a reaction to something metal. Avoid using a copper or aluminum pan as those will react with the lemon juice and cause the discoloration in the lemon curd, and could even cause a slightly metallic aftertaste.
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.
Shelf Life: Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.
The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows. The Wilkin & Sons curd was the clear winner for its smooth and creamy texture and "real lemon flavor," but the price tag raised eyebrows.
Its smooth and creamy texture makes it perfect for spreading on toast or scones for a delightful breakfast or afternoon tea treat. Lemon curd can also be used as a filling for cakes, tarts, and pastries, adding a burst of citrus flavor to every bite.
Although lemon curd uses egg yolks and/or egg whites, the final product shouldn't taste eggy. If it does, it may mean that you've overcooked your eggs. In saying that, traditional lemon curd does have a distinct after taste which doesn't sit well with some.
Sicilian Lemon Curd Deliciously rich and smooth, tangy organic lemon curd. Naturally ripened in the Sicilian sunshine, organic lemons are mixed with organic British free-range eggs and just enough organic butter to create our Sicilian lemon curd.
What is the difference between curd and jam? Fruit curds are distinctly different from jams, since curds are made by cooking down fruit juice with sugar rather than the whole fruit. The result is a creamier spread.
While perhaps not the preferred method, you can eat lemon curd by itself like I do (told you that I am now obsessed), you can spread it on toast like you would with apple butter or berry jam, you can bake it into pastries such as lemon bars or danishes, you can use it to make pies such as lemon meringue pie or you can ...
The temperature is too low. If the temp is below 68 degrees Fahrenheit, the cultures will not ferment properly and the milk will stay runny. The temperature is too high. If the temperature is above 80 degrees Fahrenheit, the yogurt will ferment too fast and will also render the yogurt runny.
Usually the temperature of milk determines how well your curd will set. Too cold or too hot temperature can make the curd setting process tougher. Firstly boil your milk properly and switch off the flame. Once the boiled milk cools down to 20 per cent, then the milk is ready to be set.
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.
There are different methods for making curd, like whisking, foaming, and scrubbing, but the first thing you need to do is mix the milk and curd culture together. This is important because it helps the milk and curd starter combine fully, which leads to a thicker and richer curd.
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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.
