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Meyer Lemon Lavender Curd

Anyone else like lemon curd to the point where you find any excuse to put it on something? I do! This recipe is a keeper because it's super versatile. I like the curd sandwiched between cookies, slathered on a slice of pound cake (my fave!), used as a fruit tart filling, or just kept simple as a fresh fruit dip. I've even used it as a filling for a Spring blueberry layered caked. Can't go wrong. My husband's not a big fan of lemon or lemon desserts, and he even loves this in cookie sandwiches.

This recipe was inspired by a couple of "firsts" for me: my first Meyer lemon harvest from my first lemon tree, and the first lavender I ever harvested from my garden. I picked and dried the lavender and stored it away in a glass jar. Then I came up with a dozen ways to use it, including this recipe.

This curd isn't too tart for those who don't like really lemony things (like my husband). And the lavender isn't too strong for those who don't like a lot of floral flavor. Like Goldilocks and the bears, it's just right. And I could eat it straight out of a jar. (Meyer lemons can be on the sweet side, so sometimes I adjust the sugar down to just 1 cup.)

The curd will keep for up to 3 weeks in the fridge. Have fun experimenting! Would love to hear how you use it!

Meyer Lemon Lavender Curd

makes about 3 ball jars

1 1/4 cups sugar

1/4 pound unsalted butter, room temperature

4 large eggs

4 large Meyer lemons, or about 1/2 cup Meyer lemon juice

1 tablespoon lavender

pinch of salt

Cream the butter and sugar with a hand mixer or in a stand mixer until light yellow. Add the eggs and continue beating on low speed. Then mix in the Meyer lemon juice, lavender, and salt. The mixture will look curdled, but don't worry!

Pour the curd mixture into a medium saucepan. Stirring constantly, cook the mixture over medium-low heat until it starts to thicken. This could take 7-15 minutes depending on your stove. It should thicken to the consistency of cream gravy! Remove from the heat quickly once it has thickened. If you're worried about some curdling in the texture, pour the mixture through a sieve into a bowl (or straight into ball jars) to remove any curds. Optionally, sieve out the lavender if you prefer to have the flavor of the lavender but none of the flowers. (This is what I do for my husband.)

Let the curd cool, then refrigerate. I keep mine in Ball jars handy in the fridge. It will thicken more as it cools or gets cold in the fridge.

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