Gemma’s Whole Lemon Curd, made with vibrant Meyer lemons, is a burst of sunshine in every spoonful. This luscious, velvety spread combines the perfect balance of tangy and sweet, with a hint of floral citrus that’s uniquely Meyer.
In just 10 minutes, you can whip up a jar of this golden delight, making it ideal for busy mornings or impromptu baking projects. Its smooth, creamy texture is irresistible on toast, scones, or even swirled into yogurt.
What sets this recipe apart is its simplicity—no straining, no fuss, just pure lemon goodness. The whole lemon approach ensures a rich, zesty flavor with a subtle bitterness that adds depth. Whether you’re a seasoned baker or a kitchen novice, this curd is a foolproof way to elevate your treats.
Plus, its bright, aromatic scent will fill your kitchen with warmth and cheer. Once you try it, you’ll wonder how you ever lived without it!
Ingredients for Gemma’s Whole Lemon Curd
- 2 medium Meyer lemons, roughly chopped and seeds removed (regular lemons can be substituted if Meyer lemons are unavailable)
- 1 cup (8 oz/225 g) granulated sugar
- 3 large eggs
- 3 tablespoons (1½ oz/43 g) butter, diced (unsalted butter is preferred for better control of flavor)
Step-by-Step Instructions
- Prepare the mixture: Place the chopped Meyer lemons, sugar, and eggs in a food processor. Process for about 2 minutes, until the mixture is well pureed.
- Strain the mixture: Strain the pureed mixture into a saucepan, pressing firmly to extract as much liquid as possible. Discard the solids. Rinse the strainer and set it over a clean bowl near the stove.
- Cook the curd: Gently heat the lemon mixture over low heat, stirring constantly, until it begins to thicken. This should take about 4 minutes. Look for a consistency that coats the back of a spoon.
- Strain again: Immediately strain the curd into the clean bowl to stop the cooking process.
- Add butter: Stir in the diced butter until fully melted and combined.
- Chill and store: Cover the curd and refrigerate until ready to use. It will keep in the refrigerator for up to 1 week.
Creative Ways to Use Your Lemon Curd
Gemma’s Whole Lemon Curd is incredibly versatile! Spread it on warm scones or toast for a zesty breakfast treat. It also makes a delightful filling for tarts, cupcakes, or layered cakes. For a refreshing dessert, swirl it into yogurt or top it on vanilla ice cream. Pro tip: Use it as a glaze for pound cake or drizzle it over pancakes for a citrusy twist!
Storage Tips for Freshness
Store your lemon curd in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in small portions for up to 3 months. Thaw in the fridge overnight before using. If the curd separates after storage, simply give it a quick stir to bring it back to its smooth consistency.
Time-Saving Hacks for Busy Cooks
To save time, prep your Meyer lemons ahead by chopping and deseeding them. You can also use a high-speed blender instead of a food processor for quicker pureeing. If you’re doubling the recipe, strain the mixture in batches to ensure a smooth texture. Bonus tip: Make a larger batch and freeze portions for future use—it’s a lifesaver for last-minute desserts!
Recipe Variations to Try
Experiment with different citrus fruits like limes or oranges for a unique twist. For a richer flavor, substitute half the butter with cream cheese. If you prefer a less sweet curd, reduce the sugar to ¾ cup (6 oz/170 g). For a tangier version, add a teaspoon of lemon zest before straining. The possibilities are endless!
Essential Equipment for Perfect Curd
A fine-mesh strainer is key for achieving a silky-smooth texture. Use a heavy-bottomed saucepan to prevent scorching while heating the mixture. If you don’t have a food processor, a blender or immersion blender works just as well. Keep a whisk handy for constant stirring to avoid lumps. With the right tools, this recipe is a breeze!
Gemma’s Whole Lemon Curd (Made With Meyer Lemons)
Ingredients
- 2 medium Meyer lemons, roughly chopped and seeds removed
- 1 cup granulated sugar (8 oz/225 g)
- 3 large eggs
- 3 tablespoons butter, diced (1½ oz/43 g)
Instructions
- Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed, about 2 minutes. 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, about 4 minutes. 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.
