Meyer Lemon Curd Recipe

Meyer Lemon Curd 

The Meyer Lemon is a citrus fruit native to China, thought to be a cross between a true lemon and either a Mandarin or common orange.‘ Wikipedia

Meyer Lemon Curd ~ Anita Flowers

The following recipe was found in a hardback book that belonged to my mother.

Jams Pickles & Chutneys – Bridget Jones.

Mum had written her name inside – E M Green. 3 Romilly Rd. Rhoose. Aug ’84

The original recipe was for Lemon Curd, It has worked beautifully with the Meyer Lemons.

Makes about 1kg/2lb


Grated rind and juice of 3 large lemons

100g/4oz butter,cut into pieces

3 large eggs,beaten

350g/12oz caster sugar


Stir Frequently ~ Anita Flowers

Mix all the ingredients in the top of a double saucepan or in a large basin held over a pan of gently simmering water. Do not allow the water to boil or the curd may curdle.

Stir in the the mixture until the sugar has dissolved, continue cooking, stirring frequently, until the eggs are cooked and the mixture has thickened enough to coat the back of a wooden spoon.

Pour the curd into clean, warmed jars and cover the surfaces with waxed paper discs, waxed sides down. Allow to cool before topping the jars with pieces of cellphone or airtight lids.

Bridget Jones advises

Keep in the refrigerator for not more than 3-4 weeks

I popped some in the freezer … ready for when my Grandchildren arrive!

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