Meyer Lemon Curd

Emily | emilyfabulous.com
by Emily | emilyfabulous.com
1 cup
1 hr 15 min

Make this easy Meyer Lemon Curd Recipe and you can use it for desserts, filling, as a condiment, and more! You only need four ingredients to make this delicious treat. Once you make homemade lemon curd you will never buy store-bought again! There are so many different ways you can use lemon curd including in desserts or as a dipping sauce. Lemon curd lasts up to a month in the fridge and can also be frozen for up to 3-6 months. So you can make some for now and save some for later! Lemon curd is also a great way to use up eggs if you have too many and need to use them.


Check out recipes that use lemon curd: Lemon Cream Puffs, Lemon Curd Filled Cupcakes, and Lemon Curd Cocktail.

Meyer Lemon Curd

a Meyer Lemon

Meyer lemon curd in a canning jar.

Meyer Lemon Curd
Recipe details
  • 1  cup
  • Prep time: 65 Minutes Cook time: 10 Minutes Total time: 1 hr 15 min
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Ingredients
  • 1 tsp Meyer lemon zest
  • 6 tbsp Meyer lemon juice (2-3 lemons depending on the size)
  • 6 tbsp sugar
  • 2 large eggs, room temp
  • ¼ cup unsalted butter, cut into small cubes
Instructions
Whisk the lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat (so you don't cook the eggs!), whisking constantly until thickened. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately.
Strain the lemon curd through a fine-mesh sieve into a bowl. If you did get any cooked egg pieces these will strain out so don't worry.
Place plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill the curd in the fridge for at least 1 hour. Store in an air-tight container in the fridge and it will last for up to a month.
Tips
  • Lemon curd can be frozen for up to 3-6 months. Once you are ready to use it, remove it from the freezer and allow the curd to thaw in the fridge overnight.
  • If you do use regular lemons, adding a splash of orange juice may help balance the tartness and give you a closer taste to Meyer lemon juice.
Emily | emilyfabulous.com
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