Lavender Meyer Lemon Curd

When I heard of my sister Emily’s plans to come to Colorado, we set a date for a tea party immediately! You have to know Emily to understand, but although the rest of us really enjoy a good tea party, Emily fully savours the experience like no one else, and I just know she is secretly wishing she were in a corset and a fine gown with a lovely hat, arriving by horse and carriage. She has an addiction to all things Jane Austin, with a particular love for Pride and Prejudice and every female in this family has definitely spent a solid six hours with Emily watching the entire BBC version of the movie (Colin Firth) while drinking copious amounts of tea. Okay, not that any of us are complaining…we might have our own English fantasies too. So, you will understand when I say we have a long history of tea parties, dating back to our childhood years before we had ever picked up Jane Austin and entered her world. Before we had ever experienced tea  as it is in England. Which is why it was so very easy to decide to have tea, and include dear friends and family.

As it happened, I had stumbled across a few Meyer lemons the week before and snatched them into my shopping cart, wondering if I shouldn’t just grab the whole pile of them and run for the door. Since we don’t live in California, we tend to see these beauties only in the winter and I was feeling greedy. I came home, not knowing what I would do with them. Then it hit me- I was planning to make lemon curd, of course, for the tea party, and how much more wonderful would it be if it was made with Meyer lemons? And because I have a lavender obsession (you will find), and because, amazingly, the lavender is still budding and blooming in our garden in September, I knew I would have to add that too. Don’t we all know that purple and yellow are complimentary colors- how much better when you get to EAT them together?

I put together a menu, but to be honest, the lemon curd was my priority, and so to go with it, I made mini-scones. My reason for “mini” is this: more opportunity to consume more Devonshire cream and lemon curd. My theory proved, happily, to be true! Turns out, sometimes miniature is good!

Lavender Meyer Lemon Curd

by Stephanie Kunstle

Note: If you do not have fresh lavender, use dried, but try using half as much. Also, be sure your lavender is English lavender which is best for cooking- other varieties can tend to be too strong and deliver a soapy, overly perfumed flavour. And finally, picking the buds while they are still closed is preferred as the oils are best captured inside and most potent.


  • 1/2 c sugar
  • 4 tsp. cornstarch
  • 4 tsp. Meyer lemon zest
  • 1/2 c Meyer lemon juice (about 3 lemons)
  • 1/2 c butter
  • 2 tsp. fresh lavender buds
  • 4 eggs


  1. In a small pot, wisk together sugar, cornstarch, and lemon zest.
  2. Add the lemon juice, and wisk again to combine well.
  3. Add butter and lavender, and cook over medium heat until it thickens and has begun to bubble up.
  4. Beat eggs, and add half of the lemon mixture to the eggs while stirring. Then transfer the egg mixture into the pot and combine well.
  5. Continue to cook for 2 minutes, while wisking the entire time.
  6. Remove from heat and put curd to cool in a bowl. Cover the surface of the curd with waxed paper (to avoid a skin forming), and chill. Serve cold with fresh scones, and Devonshire cream. Makes about 2 cups.
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14 Responses to Lavender Meyer Lemon Curd

  1. Tío says:

    Such yummy writing! Dang. And THEN the pictures! I’m overwhelmed in the best way possible. Yay!

  2. Grandma Salazar says:

    The lemon curd looks delicious! Wish I could have tasted it. Yummy!

  3. rita says:

    Great color scheme…beautiful, scrumptious photos! Where’s my Pride and Prejudice? I’m in the mood for all things lovely and delicious. Thank you!

  4. Etirsa says:

    How fun, Steph!! I’ve always enjoyed and admired your writing, even in an email…so how perfect is all of this? =) And, it’s great how you throw in bits & pieces of your exciting life, so we all get a sense of what you’re up to these days! You go!! With love…

  5. Christina Torres-Rouff says:

    yum. the big dollop of cream in there looks splendid :) and I totally laughed when you wrote about the complementary colors (I can hear my mom in my head) but also because the first time we came to your house we had lavender and chocolate! love love, C.

  6. Em says:

    You are most definitely the Lavender Queen! Most any time I get a whiff of fresh lavender, I’m always reminded of you. And both Joel and I are still wondering what are Meyer lemons?

  7. Stephanie Kunstle says:

    Hitch a ride here, Abuelita, and I will make it for you.

  8. Stephanie Kunstle says:

    Em: I hyperlinked Meyer lemons in the post, so now you can read all about them!

  9. Stephanie Kunstle says:

    Christina: so many good memories with you guys. Yes, the complimentary colors would make sense coming from your mom and her gorgeous paintings!

  10. Stephanie Kunstle says:

    Thanks, Etirsa. You will eventually see a Tico dish or two in here before long. Here’s to days long gone, but fondly remembered, my travel buddy.

  11. Stephanie Kunstle says:

    Rita: It’s downstairs in the DVD player, remember? ;-)

  12. Stephanie Kunstle says:

    Tio: high praise, indeed, coming from YOU.

  13. Lei says:

    Beautiful recipe, I’m so inspired! For how long do you beat the eggs?

  14. Stephanie says:

    Hi Lei,
    Sorry I missed this a month ago! No exact time to beat the eggs…just make sure they are well beaten and you’ll be fine!

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