Meyer Lemon Curd Recipe

Meyer lemon juice: Freshly squeezed juice from Meyer lemons, which are sweeter and less acidic than regular lemons.

Full-fat coconut milk: Provides a rich and creamy texture with a subtle coconut flavor.

Sugar: Adds sweetness to balance the tanginess of the lemon juice.

Cornstarch: Acts as a thickening agent to give the curd its smooth consistency.

Lemon zest: Finely grated zest from Meyer lemons, adding extra citrus flavor and aroma.

Turmeric: Used for its vibrant yellow color, giving the curd a beautiful golden hue.

When whisking the lemon juice, coconut milk, sugar, cornstarch, lemon zest, and turmeric mixture, make sure to maintain a consistent medium heat. This ensures the cornstarch activates properly, giving your lemon curd a smooth and thick texture. If the heat is too high, the mixture may thicken too quickly and become lumpy.

• freshly squeezed meyer lemon juice - Substitute with freshly squeezed regular lemon juice: Regular lemon juice is more acidic and tart, so you may need to adjust the sugar to balance the flavors.

• full-fat coconut milk - Substitute with cashew cream: Cashew cream provides a similar creamy texture and richness, making it a good alternative for coconut milk.

• sugar - Substitute with maple syrup: Maple syrup adds a natural sweetness and a slight caramel flavor, which can complement the lemon.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch, making it a suitable replacement.

• finely grated lemon zest - Substitute with finely grated lime zest: Lime zest provides a similar citrusy aroma and flavor, though it may be slightly more bitter.

• turmeric - Substitute with saffron: Saffron can provide a similar yellow color and a unique, subtle flavor, though it is more expensive and should be used sparingly.

• To store your meyer lemon curd, transfer it to an airtight container. Ensure the container is clean and dry to maintain the curd's freshness.
• Place a piece of plastic wrap directly on the surface of the curd before sealing the container. This prevents a skin from forming on top.
• Store the container in the refrigerator. The lemon curd will keep well for up to one week.
• For longer storage, consider freezing the lemon curd. Transfer it to a freezer-safe container, leaving some space at the top as the curd will expand when frozen.
• Label the container with the date to keep track of its freshness. The curd can be frozen for up to three months.
• When ready to use, thaw the lemon curd in the refrigerator overnight. Stir well before serving to restore its smooth consistency.
• Avoid refreezing the curd once it has been thawed, as this can affect its texture and flavor.
• If you notice any changes in color, texture, or smell, it's best to discard the lemon curd to ensure food safety.

• Gently reheat the meyer lemon curd on the stovetop: Place the curd in a small saucepan over low heat. Stir continuously to ensure even heating and to prevent it from sticking to the bottom. This method helps maintain the smooth, creamy texture of the curd.

• Use a double boiler: If you have a double boiler, this is an excellent method to reheat the lemon curd gently. Fill the bottom pot with water and bring it to a simmer. Place the curd in the top pot and stir occasionally until it reaches the desired temperature. This indirect heat prevents the curd from curdling or becoming too thick.

• Microwave with caution: Transfer the curd to a microwave-safe bowl. Heat it in short bursts of 15-20 seconds, stirring well after each interval. This method is quick but requires careful monitoring to avoid overheating and altering the texture.

• Warm in a water bath: Place the container of lemon curd in a larger bowl filled with hot water. Let it sit, stirring occasionally, until it reaches the desired temperature. This gentle method ensures the curd warms evenly without the risk of burning.

• Serve at room temperature: If you prefer not to reheat, simply let the curd sit at room temperature for about 30 minutes before serving. This allows it to soften slightly and become more spreadable without the need for direct heat.

• Saucepan: A medium-sized saucepan is essential for combining and heating the ingredients. It allows for even heat distribution, which is crucial for thickening the curd.

• Whisk: A whisk is necessary to continuously stir the mixture, ensuring that the cornstarch is well incorporated and the curd thickens smoothly without lumps.

• Measuring cups: Accurate measuring cups are needed to measure out the lemon juice, coconut milk, and sugar to ensure the right balance of flavors and consistency.

• Measuring spoons: Measuring spoons are used to measure the cornstarch, lemon zest, and turmeric precisely, which is important for the texture and color of the curd.

• Microplane or fine grater: A microplane or fine grater is used to finely grate the lemon zest, which adds a burst of citrus flavor to the curd.

• Mixing bowl: A mixing bowl is useful for transferring the curd once it has thickened and cooled slightly, making it easier to refrigerate and set.

• Refrigerator: A refrigerator is necessary to chill the curd until it sets properly, giving it the desired consistency.

• Spatula: A spatula helps in scraping down the sides of the saucepan and transferring the curd to the mixing bowl without leaving any residue behind.

Measure ingredients in advance: Pre-measure lemon juice, coconut milk, and sugar to streamline the cooking process.

Use a whisk: A whisk helps blend the mixture smoothly and quickly, reducing the time needed to achieve the right consistency.

Cool rapidly: Pour the lemon curd into a shallow dish to cool faster before refrigerating.

Prep zest ahead: Grate the lemon zest in advance and store it in an airtight container to save time during cooking.