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
- 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.
Meyer lemons rule my kitchen!
- Whole Meyer Lemon Bars
- Meyer Lemon Pudding
- Meyer Lemon Vinaigrette
- Meyer Lemon Roast Chicken
- Meyer Lemon and Rosemary Focaccia Bread
Honey Meyer Lemon Curd
- 2-3 qt heavy bottomed saucepan
- silicone 'spoonula'
- 1/2 cup fresh Meyer lemon juice (115 grams) You can use the juice of regular lemons, too.
- 1 large egg
- 3 large egg yolks
- 2/3 cup honey (225 grams)
- pinch of coarse salt
- 6 Tbsp unsalted butter, cut in pieces (85 grams)
- 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.