Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: This Whole Lemon Curd made with Meyer lemons is a must-try if you’re looking for a lemon curd that’s bursting with vibrant flavor and a hint of sweetness. By using the entire Meyer lemon, you capture all the nuanced flavors of the fruit in JUST 10 minutes, resulting in a curd that’s wonderfully rich and complex. Already have an account?
Effortless Preparation: With just a few simple steps and common kitchen tools, you can create a luscious curd in no time. Versatile Application: Perfect for spreading on scones, swirling into ice cream, or layering in cakes, enhancing a variety of treats. Rich Flavor Profile: Utilizing the whole Meyer lemon ensures a deeper, more complex taste that sets this curd apart from traditional recipes.
If you happen to find a bag of Meyer lemons at your grocery store or are lucky enough to have a tree of your own (or a friendly neighbor), snatch those little yellow babies up and make this homemade whole lemon curd! IMPORTANT NOTE: This recipe was improved and updated on 6/27/2024, to include a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, MAKE AHEAD & STORAGE instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
What Is A Whole Lemon Curd?
Whole Lemon Curd is a type of lemon curd made using the entire Meyer lemon, including the peel, rather than just the fresh lemon juice and lemon zest.
The process involves pureeing whole Meyer lemons with sugar and whole eggs, then straining and cooking the mixture until it thickens. This method yields a thick, creamy texture, and slightly tart curd that can be used in a variety of desserts and baked goods, such as simple toast, pancakes, cookies, lemon cupcakes, homemade crepes, and traditional Irish scones, or spread in between vanilla cake layers! Unlike typical lemons you find year-round in the grocery store, Meyer lemons are sweeter than regular lemons, like a mix of typical lemons and mandarin oranges. They’re a hybrid fruit that comes from China that made its way to America in 1908, but it wasn’t until the ’70s that they started to gain popularity (thanks to California chefs and the incomparable Martha Stewart!)
Tools You Need
Measuring cups and measuring spoons Whisk Saucepan Fine mesh sieve Spatula
Key Ingredients
Meyer lemons Flavor: Meyer Lemons provide a sweet, citrusy taste with less acidity than regular lemons and no bitterness. They almost have a creamy flavor which makes it great for this recipe. Pectin: The peel and pith contain pectin, which helps thicken the curd. Granulated sugar Sweetness: Sugar balances the tartness of the lemons, creating a pleasant lemon flavor. Texture: It helps achieve the smooth, creamy consistency of the curd. Preservation: Sugar also acts as a preservative, extending the shelf life of the curd. You can replace sugar with coconut sugar, honey, agave, or maple syrup from our Sugar Substitute Chart. Sugar-free sugar substitutes won’t work well. Eggs Thickening agent: The proteins in the eggs coagulate upon heating, thickening the curd. Richness: Egg yolks add a rich, creamy texture and contribute to the smooth mouthfeel. For eggless lemon curd, check out our Vegan Lemon Curd recipe using cornstarch. Butter Creaminess: Butter adds a smooth, velvety texture to the curd. Flavor: Enhances the overall flavor, adding a subtle richness and depth. Stabilization: Helps in stabilizing the emulsion, ensuring a uniform consistency. Either salted butter or unsalted butter will work. Alternatively, you can use coconut oil or vegan butter for a similar texture and taste.
How To Make Easy Lemon Curd Recipe
Gemma’s Pro Chef Tips For Making Whole Meyer Lemon Curd
Be sure to use Meyer lemons for this recipe. Because they are not bitter and almost have a creamy flavor, making them great for this recipe. Don’t skip the step of straining the curd before you cook it. Straining the curd will keep it from becoming too bitter, and it helps you see if any egg curds are starting to form when cooking. This curd is lovely spread in between lemon cake layers or with my lemon pound cake. Try this on a pavlova before you add whipped cream and berries. You can gently swirl this curd into my homemade vanilla ice cream base before freezing to make Lemon Creamsicle Ice Cream!
Make Ahead and Storage Instructions
This curd will keep in the fridge for up to 1 week or in the freezer for up to 3 months.
If storing in a bag, squeeze out all the air. If storing in a jar, press a piece of plastic wrap directly onto the surface of the curd before sealing the jar with its lid. This helps prevent a skin from forming.
What can I use lemon curd for?
You can enjoy lemon curd in these recipes:
Lemon and Blueberry Crepes Lemon Meringue Pie Ice Cream (No Machine) No-Bake Lemon Meringue Cheesecake Lemon and Blueberry Single Serve Cheesecake Lemon Meringue Cake Blueberry and Lemon Eton Mess Blueberry and Lemon Curd Bread Pudding Mile-High Lemon Meringue Pie
Can I freeze this Whole Lemon Curd?
Yes, you can freeze Whole Lemon Curd for longer storage.
Store it in a freezer-safe container or zip-top bag for up to 3 months. Thaw in the refrigerator before using.
More Fruit Preserves Recipes
How to Make a Raspberry Curd Recipe Easy Orange Marmalade Sweet and Boozy Peach Whiskey Jam Recipe 3-Ingredient Microwave Strawberry Jam Peach and Raspberry Compote
IMPORTANT NOTE: This recipe was improved and updated on 6/27/2024, to include a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, MAKE AHEAD & STORAGE instructions, answers to the most frequently asked questions, and Pro Chef Tips.
