Duck egg Meyer lemon curd is a simple but incredibly delicious dessert recipe that you can eat as-is or as an ingredient in tarts, cakes, and other recipes.
We don’t eat a lot of desserts, but when we do, they’re homemade and worth the extra calories. This lemon curd recipe definitely falls into the “worth it” category.
This combination of interests means we often have a pile of duck eggs and organic citrus to play with in the kitchen. Duck eggs are larger, more nutritious, and more flavorful than chicken eggs. (We’ve written all about the virtues of ducks eggs vs chicken eggs previously.)
That’s why most gourmet chefs and bakers you talk to swoon for duck eggs. In our opinion, duck eggs also make for a superior fruit curd due to their creamier, richer flavor.
What is fruit curd?
Fruit curd is a thick, pudding-like English dessert usually made with citrus or other acidic fruit. Curd is either eaten as-is like pudding (although it’s richer and more flavorful than pudding), or used as a filling to make tarts, spreads, shortbread dips, and more.
Ripe Meyer lemons plus fresh duck eggs = time for curd
In late winter, our ducks begin laying more eggs and our Meyer lemons are so ripe they’re nearly orange in color and sweet enough to eat whole like an apple, skin and all. This time window is also known as lemon curd season in our home.
Lemon curd is a simple recipe that only uses six ingredients… Notice we didn’t say “easy.”
That’s because lemon curd is a very easy recipe to mess up. If you don’t utilize certain techniques (which we’ll detail below), you can end up with chunky, runny, or off-flavored lemon curd. Timing and technique are everything to nailing this lemon curd recipe!
Step-by-step duck egg Meyer lemon curd photos
As an aid to the steps in the recipe card below, here are some process photos with tips to help guide you on your path to making the perfect lemon curd:
Duck egg Meyer lemon curd
A deliciously sweet and tart duck egg Meyer lemon curd recipe. With a few simple ingredients and a bit of technique, you'll be blown away by the amazing flavor of this lemon curd.
- 1 cup fresh Meyer lemon juice (4 large lemons)
- 1/4 cup fresh organic lemon zest (from 4 lemons) This ingredient helps, but is optional. If you don't want small bits of zest in your final curd and you don't want to strain the zest out at the end, just leave it out entirely.
- 4 duck eggs from happy healthy ducks
- 1 cup organic cane sugar
- 2 sticks unsalted organic grass-fed butter (1 cup), cut into cubes *you can reduce total butter to 1 stick (1/2 cup) for a lighter, lower calorie curd
- 1/2 tsp sea salt
Prep all ingredients and place them within arms length of your stovetop. Whisk eggs and sugar together in cold saucepan, then place over medium low heat (4 on our stove) continuing to whisk until smooth, about 3 minutes.
Slowly add the lemon juice and zest, whisking constantly.
Add salt, then begin adding a couple of chunks of butter at a time, whisking until melted and incorporated. Then add a couple more chunks of butter, repeating until all butter is added and incorporated. Continue whisking as mixture cooks and thickens, about 10 minutes.
Remove from heat. Strain out zest (through sieve) if desired. (We just leave our zest in.) Pour warm curd into jars and refrigerate before serving.
We hope you love this lemon curd as much as we do! If there’s a better way to use lots of duck eggs and tree-ripened lemons, we don’t know what it is.
More zesty articles from Tyrant Farms:
- How to grow citrus in pots in any climate zone
- Easiest way to zest lemons, oranges, and other citrus
- Recipe: fresh guava and Meyer lemon ice cream
- Recipe: calamondin marmalade with baby ginger
- Buddha’s hand citron: make tea, candy, and simple syrup from the same recipe
- How to grow and make lemon blossom tea
- Recipe: Meyer lemon bars with rosemary browned butter shortbread crust