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

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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