When Meyer Lemons are in season, you better believe that we are making all the things with them, and this Meyer Lemon Lavender Curd is always on our list! It’s bright and flavorful with a hint of lavender to make it a bit more special!
What is curd?
A curd is similar to a custard in terms of texture, but a bit thicker and not as light and airy (there is no cream in a curd). It is made by combining just a few ingredients with eggs, sugar and butter and slowly heating.
You can make curd with the juice of pretty much any fruit and it is great to add to cakes and cupcakes, pies or tarts, cookies, macarons, pastries, pavlovas, or you can even spread it on toast for a nice snack!
How are Meyer Lemons different from regular lemons?
Meyer lemons are probably one of our favorite citrus fruits and this is for a good reason: They taste amazing! They are a hybrid of lemon and mandarin, so they have a slightly sweeter and less tart flavor compared to normal lemons. But don’t think of this fruit as a “sweet lemon.” It has it’s own flavor and it can be substituted for anything with lemon, lime or any citrus fruit, creating a brand new flavor profile.
Meyer Lemons are in season during the winter months in the US, and can be challenging to find outside of this period which runs from December to March. So, if you see them, don’t pass them up!
Here are some other recipes we have on the blog with Meyer Lemons:
We also use them in a variety of savory recipes in place of lemon when we can find them such as our Lobster Ravioli with Lemon Cream Sauce, or Yellowtail with Lemon Caper Cream Sauce and Spinach Orzo or Crunchy Chicken with White Wine Lemon Butter Sauce.
Enjoy!
We hope you enjoy this recipe for Meyer Lemon Lavender Curd! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!
Check out more of our popular citrus fruit recipes below:
- Blood Orange Elderflower Rosé Granita
- Gingerbread Mini Loaf Cakes with Lemon Glaze
- White Chocolate Raspberry Bundt Cake
Meyer Lemon Lavender Curd
Course: DessertDifficulty: Easy1.5
cups10
minutes10
minutes20
minutesIngredients
2 eggs
1/8 tsp (small pinch) kosher salt
½ cup white sugar
2 tsp lavender (food grade)
1 Tbsp grated Meyer lemon zest
1/3 cup Meyer lemon juice
4 Tbsp unsalted butter – sliced or cubed into 8 pieces
Directions
- Combine eggs, salt, sugar, lavender, zest, and lemon juice in a metal or glass bowl you can use as a double boiler (or bain-marie). Whisk for a couple of minutes or until the egg mixture becomes pale and combined. The mixture should be smooth. Place the bowl over a small saucepan of simmering (not hard boiling) water and continue to whisk.
- When the mixture starts to warm and loosen, start adding the butter, a piece or two at a time for the first two times, whisking constantly. When all of the butter is added and incorporated, keep whisking until it thickens (about 5-10 minutes). The mixture should NEVER boil during this process!
- Once thickened, remove from the heat and strain through a sieve into a storage container. You can use immediately or let it cool. If you are not using it immediately, it will keep for about two weeks in the refrigerator in an air tight container. Enjoy!
