Meyer Lemon Curd
This smooth, silky Meyer Lemon Curd is sunshine in a jar sweet, creamy, and tangy all at once. Made with fresh Meyer lemons, eggs, butter, and sugar, it’s perfect for spreading on toast, layering in shortbread, or spooning into tarts. A cozy homemade recipe that brightens any day.
Yield: 4 people
Calories: 190kcal
Cost: $5
Equipment
- 1 Medium saucepan For cooking the curd gently
- 1 Whisk To mix ingredients smoothly
- 1 Fine mesh strainer For silky, lump-free curd
- 1 Glass bowl Heat-safe mixing bowl
- 1 Zester To capture the fragrant Meyer lemon zest
- 1 Citrus juicer To extract fresh lemon juice
- 2 Small glass jars For storing the finished curd
Materials
- 3 whole Meyer lemons Zested and juiced (about ½ cup juice)
- 3 large eggs Whisked gently
- 0.75 cup granulated sugar Adjust slightly for taste
- 0.5 cup unsalted butter Cut into cubes
- 1 pinch salt Balances the flavor
Instructions
- Prepare your ingredients. Zest and juice the Meyer lemons. Strain the juice to remove seeds and pulp.
- Whisk the base. In a heat-safe bowl, whisk together the eggs and sugar until smooth and slightly pale.
- Add lemon and salt. Stir in the lemon juice, zest, and salt until fully combined.
- Cook the curd. Pour the mixture into a saucepan and cook over low heat, stirring constantly, for 8–10 minutes until thick enough to coat the back of a spoon.
- Add the butter. Remove from heat. Stir in butter pieces one at a time until melted and glossy.
- Strain for smoothness. Pour the curd through a fine mesh strainer into a clean bowl.
- Cool and store. Let it cool for 10 minutes, then transfer to glass jars. Refrigerate for up to 2 weeks.
Notes
Storage Tip: Store in airtight jars in the fridge for up to two weeks or freeze for up to three months.
Substitution Tip: If Meyer lemons are unavailable, combine ¾ regular lemon juice with ¼ orange juice for a similar sweetness.
Serving Ideas: Spread on shortbread cookies, drizzle over pancakes, or layer in a cake.
Make-Ahead Tip: This curd thickens as it cools, so it’s perfect to make the day before serving.
Substitution Tip: If Meyer lemons are unavailable, combine ¾ regular lemon juice with ¼ orange juice for a similar sweetness.
Serving Ideas: Spread on shortbread cookies, drizzle over pancakes, or layer in a cake.
Make-Ahead Tip: This curd thickens as it cools, so it’s perfect to make the day before serving.