This tart and tangy Meyer lemon curd is extra thick (thanks to the extra thickening power of cornstarch), with a smooth and creamy mouthfeel and a perfect balance of tart and sweet.
There are few things more satisfying than a classic lemon curd. Whether you use it as cake filling, ice cream flavoring, or morning yogurt enhancer, this bright lemon curd is as easy to prepare as it is delicious, no double boiler needed! The addition of cornstarch ensures it’ll set up perfectly thick every time.
Lemon curd is absolutely lovely on its own eaten by the spoonful (no judgement here!) but also makes for a divine component of myriad other desserts, from cake to cupcakes to ice cream and more (scroll to the bottom of this post for more ideas!)
My favorite lemon curd is made with Meyer lemons for a bright and tangy flavor that’s sweeter and more complex than typical lemon curd, with notes of vanilla, mandarin and orange blossom. I may be biased, but I think Meyer lemons are far superior to regular lemons in almost all cases.
Extracting as much flavor as possible from the whole lemons means using both the zest and the juice, the zest is massaged into the granulated sugar which draws out the flavorful oils from the peels. This, even more than the juice, is what gives this lemon curd its ultra bright flavor.
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