Hi Bold Bakers!
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!
This easy-to-make whole Meyer lemon curd works on so many goodies. The slightly tart curd works perfectly on homemade crepes, traditional Irish scones, or spread in between vanilla cake layers! I’d be hardpressed to find something that lemon curd doesn’t improve instantly.
Every bite of this super simple curd tastes like spring! And the kicker? It uses the ENTIRE lemon. No fuss. Just lime my Whole Lemon Tart!
What Is A Whole Lemon Curd?
Meyer lemons aren’t like typical lemons you find year-round in the grocery store. 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!)
Meyer lemons are sweeter than regular lemons, like a mix of typical lemons and mandarin oranges. And we’re using these sweeter, smaller lemons to make thick, creamy lemon curd! It’s sweet, a little tart, and absolutely addicting!
What You Need To Make Whole Lemon Curd
How To Make Lemon Curd With Whole Meyer Lemons
When I say this recipe is easy, I mean it! This whole Meyer lemon curd comes together in about 10 minutes! Here is how you make it:
- Put the lemons, sugar, and eggs in a food processor and process it for a few minutes until it is well pureed.
- Strain the mixture into a saucepan. Be sure to press the mixture to extract as much liquid as possible.
- Toss the solids, rinse the strainer, and set it over a clean bowl near your stove.
- Heat the lemon mixture over low heat, constantly stirring, until it starts to thicken.
- Once it begins to thicken, immediately strain the curd into the bowl.
- Add the butter and stir to combine.
- Cover the curd and refrigerate until you’re ready to use!
Gemma’s Pro Chef Tips For Making Whole Meyer Lemon Curd
- Be sure to use Meyer lemons for this recipe. The peel of regular lemons is a bit thick and will make the curd too bitter.
- 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!
How To Store Meyer Lemon Curd
Cover your homemade Meyer lemon curd and refrigerate. It will keep in the refrigerator for up to 1 week.
Skip the fuss and make a lemon curd recipe that uses whole lemons — entire Meyer lemons — for a lemon curd that’s perfect for any recipe.
Servings: 2 cups
- 2 medium Meyer lemons (roughly chopped and seeds removed)
- 1 cup (8oz/225g) granulated sugar
- 3 large eggs
- 3 tablespoons (1½oz/43g) butter (diced)
Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed.
Strain the mixture into a saucepan, pressing to extract as much liquid as possible.
Discard the solids, rinse the strainer and set it over a clean bowl near the stove.
Gently heat the lemon mixture over low heat, stirring constantly, until the mixture begins to thicken.
Immediately strain the curd to stop the cooking.
Add the butter and stir to combine.
Cover and refrigerate until ready to use. This curd will keep in the refrigerator for up to 1 week.