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The Eclectic Kitchen - Crystal Cartier

food photographer los angeles specializing in food and people photography

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Meyer Lemon Curd Sweetened with Honey

May 1, 2019 by Crystal Leave a Comment

Every time I step outside the air is heavy with the sweet scent of citrus blossoms. Is there any better smell in the world?! It makes me grin like a child with each inhale. I love it so much! The season for oranges and mandarins has come and gone. Sigh… Silver lining? Lemons are the gift that keeps on giving, though their production does slow a bit, they give marvelous lemons pretty much year round. One lemon tree is more than enough for a family of 50!! ha!

I have a baby meyer lemon tree in the ground, but my neighbor has a freakishly happy and productive mature meyer lemon tree. At a certain point, hundreds of beautiful ripe lemons hanging from a happy tree can become a burden to the gardener AND the tree. Come spring, lemon trees are SO full of fragrant blooms while still holding loads of lemons from the previous bloom. It’s heavenly!

I juice tons of lemons and freeze the juice in ice cube trays to have super quick lemon juice in a flash. That’s one way to use a bunch of lemons. Want an even more delicious way?

This meyer lemon curd is tart, lightly sweet, and impossibly creamy. Seriously, I want to bathe in it! Pair it with ice cream, toast or fluffy pancakes with fresh blueberries. Divine! Bonus: You can freeze cooled lemon curd for up to a year. Perfect!

How do you use up or preserve lemons?


Meyer Lemon Curd Sweetened with Honey
 
Print
Prep time
5 mins
Cook time
8 mins
Total time
13 mins
 
This meyer lemon curd is tart, lightly sweet, and impossibly creamy. Seriously, I want to bathe in it! Oh and it's SO easy! Pair it with ice cream, toast or fluffy pancakes with fresh blueberries. Divine!
Author: Crystal Cartier
Recipe type: Sweet, Sauce, Dessert
Cuisine: Gluten-Free, Vegetarian
Serves: ~1⅔ cups
Ingredients
  • 4 eggs
  • ½ cup honey
  • finely grated zest from 3 meyer lemons (~ 2 teaspoons worth)
  • ¾ cup meyer lemon juice, about 3 lemons as meyers tend to be bigger
  • 6 Tablespoons butter, cut into chunks
  • pinch sea salt
Instructions
  1. Whisk eggs and honey together in a sauce pan then add lemon juice and zest and whisk smooth.
  2. Set pan over medium low heat and whisk constantly for about 8 minutes. Do NOT let mixture boil or it'll cook the eggs.
  3. Once curd has thickened enough to coat the back of a spoon, add butter and pinch salt and stir in until melted and mixed.
  4. Remove from heat, strain curd through a fine mesh sieve into glass jars.
  5. Let curd cool completely then keep refrigerated or store for up to a year in the freezer.
3.5.3229

 

Filed Under: breakfast, gluten-free, healthy, recipes, sweets, vegetarian

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