A Lemon Tradition in My Kitchen
The first time I made Meyer Lemon Curd, I was standing in my kitchen on a cool morning, zesting those golden little lemons while the sunlight poured through the window. The scent was everything sweet, floral, and just a touch tart.
My grandmother used to make lemon curd every spring, spooning it over warm scones or tucking it inside a flaky tart shell. I wanted to recreate that same silky, sunshine-filled flavor but with the gentler sweetness of Meyer lemons. This lemon curd recipe has become a staple in my kitchen it’s creamy, buttery, and bright enough to lift any dessert.
Why You’ll Love This Meyer Lemon Curd
What I love most about this recipe is how easy it is. You only need a handful of ingredients, a bit of patience, and about 10 minutes over the stove. The texture turns out velvety and smooth every time. Meyer lemons make the curd slightly sweeter than regular lemons, which means you can spread it thickly without overwhelming tartness.
It’s versatile, too you can swirl it into yogurt, layer it in cakes, spoon it over cheesecake, or fill delicate lemon curd cookies for an afternoon treat. I often use it to elevate my Meyer Lemon Meltaways or drizzle it over my Lemon Truffles Blondies for a luxurious citrus touch.
Ingredients You’ll Need
Main Ingredients:
- 4 large egg yolks
- 1 whole egg
- ¾ cup granulated sugar
- ½ cup fresh Meyer lemon juice (about 3–4 lemons)
- 2 tbsp finely grated Meyer lemon zest
- ½ cup unsalted butter, cut into cubes
Optional Add-ins:
- 1 tsp vanilla extract for a soft, creamy note
- A pinch of salt to balance the sweetness
- A teaspoon of lime juice if you want a sharper citrus contrast
My Step-by-Step Method
Step 1: Set Up Your Double Boiler
I fill a medium pot with about two inches of water and bring it to a simmer. Then I place a heatproof bowl over the top, making sure it doesn’t touch the water.
Step 2: Whisk the Base
In that bowl, I whisk together the egg yolks, whole egg, sugar, lemon juice, and zest. The mixture looks glossy and smells like sunshine.
Step 3: Cook Gently
I whisk continuously for about 8–10 minutes, until the curd thickens and coats the back of a spoon. This part takes patience too much heat, and you’ll scramble the eggs, but slow and steady makes it silky.
Step 4: Add the Butter
Once thick, I remove the bowl from the heat and whisk in the butter, one cube at a time, until completely melted and smooth. The butter gives it that rich, creamy texture that makes this lemon curd dessert so indulgent.
Step 5: Strain and Cool
For an ultra-smooth curd, I pour it through a fine-mesh strainer into a clean bowl. Then I press a piece of plastic wrap directly onto the surface and chill it. Once cooled, it thickens beautifully and glows with that signature Meyer lemon color.
Delicious Ways to Use Meyer Lemon Curd
- Lemon Tart Filling: Pour it into a baked shell for an elegant lemon tart recipe simple, glossy, and delicious.
- Swirled in Desserts: Add ribbons of curd through vanilla cheesecake or pound cake batter before baking.
- Lemon Pie Layer: Use it as a bright layer in your favorite lemon pie filling recipes.
- Spread for Scones or Toast: Perfect for breakfast or brunch when you want something citrusy and sweet.
- Lemon Curd Parfaits: Layer it with crushed shortbread cookies and whipped cream for an easy lemon dessert that feels fancy.
- Tropical Fusion: Stir a spoonful into mango purée for a sunny twist one of my favorite ways to blend mango recipes with citrus flavor.
If you enjoy the sweet-and-savory balance of citrus, try pairing this with my Creamy Goat Cheese Pepper Jelly Dip or Sweet Heat Cream Cheese Appetizer Dip. The combination of tangy, creamy, and spicy is unexpectedly delightful.
Related Recipes
My Final Thoughts
Every jar of Meyer Lemon Curd feels like captured sunshine. I make a batch every few weeks sometimes to give as gifts, sometimes just to spoon straight from the fridge. It’s one of those recipes that feels fancy but couldn’t be simpler. Whether you swirl it into cakes, spread it on biscuits, or use it as a lemon tart filling, it brings a burst of joy to every bite.
If you try this recipe, I’d love to know how you use it in your own lemon desserts. Share your twist, and don’t forget to explore my other lemon recipes for more bright, buttery inspiration.
Print
Best Meyer Lemon Curd
- Total Time: 1 hour 20 minutes
- Yield: 1½ cups
- Diet: Vegetarian
Description
Smooth, creamy, and perfectly balanced, this homemade Meyer Lemon Curd is the ultimate citrus spread for desserts, tarts, or breakfast treats. A quick and easy recipe with a rich, buttery texture and bright lemon flavor.
Ingredients
4 large egg yolks
1 whole egg
¾ cup granulated sugar
½ cup fresh Meyer lemon juice
2 tbsp Meyer lemon zest
½ cup unsalted butter, cubed
Optional:
1 tsp vanilla extract
A pinch of salt
Instructions
- Fill a medium pot with 2 inches of water and bring to a simmer.
- In a heatproof bowl, whisk egg yolks, whole egg, sugar, lemon juice, and zest.
- Place bowl over the pot (without touching water) and whisk constantly until thickened, 8–10 minutes.
- Remove from heat and whisk in butter cubes until smooth.
- Strain through a fine sieve into a clean bowl.
- Cover surface with plastic wrap and refrigerate until cool.
Notes
Use fresh Meyer lemons for their sweet, floral flavor.
Store in an airtight jar in the fridge for up to 1 week.
Freeze for up to 2 months and thaw overnight in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 95
- Sugar: 10
- Sodium: 5
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 1.5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 1
- Cholesterol: 70
