Meyer lemon curd recipe

Which is the Meyer lemon? The smaller, smooth-skinned fruit on the right is the Meyer. Lucy Mercer/A Cook and Her Books.

Pin It

Those aren't identical twins in the picture, they're fraternal - a standard lemon and  Meyer lemon. Meyers are a cross between a lemon and a Mandarin orange and are less acidic than the usual lemons. Give them a try in your everyday lemon recipes - the orange flavor will make a subtle and pleasing difference. I used them in my favorite lemon curd recipe, yielding a pretty orange-yellow lemon jam.

Luscious, orange-tinted Meyer lemon curd. Lucy Mercer/A Cook and Her Books

Meyer Lemon Curd
I use this lovely lemon curd in coconut macaroon tarts and as a filling in lemon meringue pie. It's also the perfect over-the-top indulgence with a homemade blueberry buttermilk scone. 


2 1/4 cup sugar
5 tbsp cornstarch
2 tsp lemon zest
1 cup cold water
3/4 cup freshly squeezed lemon juice
3 large eggs, lightly beaten
2 tbsp unsalted butter

1. Whisk the sugar with the cornstarch and lemon zest in a saucepan, until well mixed, then gradually whisk in the cold water and the lemon juice. Cook over medium heat, whisking constantly, until thickened. Remove from heat.

2. Lightly beat the eggs in a separate bowl until smooth, then gradually whisk about 1/4 of the hot lemon mixture into the eggs. Whisk constantly to keep the mixture smooth. Add the warmed egg mixture slowly back to the saucepan with the remaining hot lemon mixture, still whisking constantly.

3. Cook mixture, whisking constantly, still over medium heat, until thick and glossy. Remove from heat and whisk in the unsalted butter. Cool, then cover and chill thoroughly. Mixture can be held in the fridge for up to a week.

Meyer lemon curd. Lucy Mercer/A Cook and Her Books

Text and images copyright 2012, Lucy Mercer.

Meyer lemon tea loaf recipe

Meyer lemon tea loaf. Lucy Mercer/A Cook and Her Books

 Pin It

 My love of lemon is well-documented in this blog - lemon pudding, lemon scones, lemon ice cream, and lemon cream cheese pound cake are just a few of my favorites. That fresh citrus scent fills my kitchen and makes my heart happy. 


And just when I thought a lemon was a lemon was a lemon, Meyer lemons appeared (finally!) in my local markets. Meyers are a cross between true lemons and a Mandarin orange - the skin is smoother and the taste is less acidic than the standard Eureka or Lisbon lemons. The can be substituted for regular lemons in recipes to add a subtle orange flavor. Try them.

Meyer Lemon Tea Loaf

Yield: 2 loaves

2 sticks unsalted butter, softened


2 cups sugar

4 eggs

Zest of 2 Meyer lemons

3 cups unbleached, all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 cup milk

For glaze: ½ cup sugar dissolved in juice of 2 lemons

1. Preheat oven to 350. Prepare two loaf pans using baking spray or greasing with butter.

2. In a mixing bowl, cream together butter and sugar. Add eggs one at a time, mixing until fully incorporated. Add lemon rind. Sift together dry ingredients, then add alternately to the batter with milk. Pour batter into prepared baking pans.

3. Place pans in 350 oven and bake for 45 minutes. Bake until toothpick inserted in middle comes out clean. Remove from oven and let cool on wire racks.

4. While cake is cooling, dissolve sugar in the juice of two lemons. Slowly pour glaze over cakes and let cool.