According to Wikipedia, lemon curd is “a dessert spread or topping made with lemon, sugar and egg yolks.” I would argue that half of that statement is correct. It is indeed made with lemon, sugar and egg yolks. But lemon curd is not only a dessert spread or topping. Sure, it can be used to spread on layered cakes, swirled into cheesecakes, or baked into a pie, but it can also be used for breakfast items as well.
Imagine spreading some of this lemon curd on a hot, flaky biscuit in the morning – or a crumbly blueberry scone. What about using it on good old fashioned toast? Lemon curd is not merely for dessert, my friends.
I absolutely love lemon curd – especially Meyer Lemon curd. Meyer Lemons are a cross between a lemon and an orange. I remember how hard they were to find a few years ago. Now I can find them in just about every grocery store in the area, and they’re fairly reasonable in price.
Using Meyer Lemons makes the spread sweeter and more flavorful. The recipe is really quite simple. All you’ll need is Davidson’s Safest Choice Pasteurized Eggs, sugar, Meyer Lemons, vanilla, butter, and about 20 minutes of your time.
Meyer Lemons are seasonal, though, so make this lemon curd while you can!