April 28, 2009



I slept terribly last night. I woke in the middle of the night, bathed in sweat, and no, it was not a hot flash. It was a full-blown panic attack. I was certain Alice Waters, at that very moment, was painting a large red X on my front door. You see, that’s what she does at night; she flies around in her organic olive oil fueled wagon (adorned with lemon and lavender peace signs) marking the doors of all fake locavores.
I confess, I bought fruit at Costco! Take me out and flog me. I swear I only went for the vodka.
I had decided to PUT UP some infused vodkas, (in anticipation of the upcoming cocktail season). On my way to the register, case of vodka in cart, what do I see but Meyer Lemons.
I wrestled my gargantuan Costco cart to a halt and stared, doubtful. Were they really Meyers? They had that lovely deep warm yellow color, were from California and did not look one bit like industrial fruit.
I thought for a moment, is this permissible? Will the food police come hunt me down and expose me as a Fake Foodie? What are the Foodie Rules and where are they published? Is everyone lying about the provenance of their food?
While I hated the idea of buying fruit at Costco I rationalized it by saying some farmer had made a nice deal for his entire (very perishable) crop, and I was thrilled by the price, ($6.99 for about 18 lemons). I paused for a moment, conflicted, and then threw four cases in my cart…whoopee!
Until last nights nightmare. So I hope you enjoy this recipe as it caused me a considerable amount of anxiety. If you know the foodie rules please weigh in, in the comments section.


This a lovely tart curd made fairly light by the use of whole eggs and a reasonable amount of butter. There's no cornstarch or fussy instructions, just combine all the ingredients and whisk over heat. If you don’t have Meyer lemons you can either increase the amount of sugar by ¼- ½ cup or you can substitute an orange for one of the lemons.

YEILD: 3 ½ cups


All ingredients should be at room temp

8 Meyer Lemons, zested and juiced
(You should have 1 cup of juice)
1-cup sugar
4 eggs
1 stick unsalted butter cut in pieces


1. In a metal bowl or the top of a double boiler whisk together juice, zest, eggs, and sugar. Add butter.

2. Place over simmering water whisk constantly until mixture thickens and is smooth. Five to ten minutes depending on the temp of your ingredients. It continues to thicken as it cools.

3. Put finished curd through a sieve.

4. Place is hot sterilized jars and seal immediately. Keeps refrigerated up to a week.


*Slather on toast,
*Fold in whipped cream and serve with fresh berries
*Throw it in a tart shell and bake
*Whip up a batch of scones and have a fancy tea
*Use it as a cake filling
*Eat out of the jar standing in front of the fridge
*Make a Pavlova


  1. If you're no longer friends with someone who once gave you bagfuls of meyer lemons then you have no choice but to shop at Costco. That's my rational and I'm sticking to it.

  2. My wife made this for lunch today, off the hook, everyone had seconds and now there are no leftovers that I was planning on eating in the middle of the night

  3. I used to have a source for meyers, but now that I live in Oregon, and my little cointainer meyer trees are not producing, I too did costco double take. and then made purchase without hesitation. I called my mother from the checkout line and alerted her to the meyer lemons too. (she's in CA)

    The meyer lemon curd I made was amazing! (I used a recipe out of the local paper, which says you can freeze the curd).. cover with saran wrap pressed into the surface to prevent a skin from forming, and you're ready to freeze..

  4. If you are really desperate you can mail order them from . I have not personally used them but I have heard they are good. Let me know how the freezing works out.

  5. I have a question...I hope you receive this so late. Do you process the jars in a boiling water bath? For how long? And are these stable for shelf storage?

    I ask because all my canning books don't advocate using eggs/oil, but I KNOW lemon curd is made somehow!

    It's beautiful! Thank you for the recipe.

  6. Lemon curd has eggs and butter in it, so it requires refrigeration. So make it, put it in sterilized jars and store it in the refrigerator.

  7. I just made your recipe with grapefruit instead of lemon. However, 3 hours later and it still hasn't set up, even though I cooked it to 170oF (setting temp for fruit curds). Can I recook it again? Should I add something more to it, to make it set? Thanks in advance for any advice!

  8. A curd doesn't really "set up" the way a jam or jelly does. It should resemble a pudding. How long did you cook it for? You could try cooking it longer. The 170 rule for curds is not to determine a "set", but more to insure food safety regarding the eggs. While thermometers are great, they may not always be accurate. Trust your eyes and your spoon and when it looks set, it is! I hope this helps.Keep me posted.