Meyer Lemon Curd

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Meyer Lemon Curd is a lovely addition to so many desserts and sweet treats, and very simple to make. Making lemon curd is so simple, you will never buy it at the store again! Even if you have never made it before, you will find this to be an easy Meyer lemon recipe!

closeup photo of Meyer Lemon Curd.

Why You’ll Love This Recipe

In the gray and darker days of Winter, citrus is just the ray of sunshine we all need! Its acidic tang and bright colors are just what the doctor ordered to shake off those Winter doldrums. 

If you have ever bought a jar of lemon curd at the grocery store, then you know how expensive it can be. It is so easy to make yourself at home that you will never buy it at the store again! This is a small batch lemon curd, meaning that it will yield enough to use on one or two desserts or some scones. 

This meyer lemon curd recipe is made the same way you would make lemon curd with standard lemons, but with Meyer lemons. 

 happen to prefer the Meyer lemon flavor, and I hope you do as well! If you have never heard of, tasted, or worked with them, then keep reading to learn more!

What Are Meyer Lemons?

Meyer lemons are thought to be a hybrid of a Lisbon Lemon (the kind you typically see in your grocery store) and a Mandarin orange. Whether that is true or not, they are most certainly different from your garden variety lemon in many exciting and tasty ways. 

Depending on the season or where you live, Meyer lemons might be part of a CSA share, or found at a Farmers Market. They can also be found at your local grocery store.

closeup of Meyer lemons in a blue bowl.
Meyer Lemons.

What Is The Difference Between Lemons And Meyer Lemons? 

There are some differences between the two, and here is what to look for:

Appearance– Meyer Lemons are a bit smaller and more rounded than their counterparts, with a darker skin color that can be almost a pale orange. The interior of the fruit and the juice are also a darker yellow.

Texture– The skin of Meyer lemons is thinner and more smooth than your average lemon, without the signature bumpiness you are used to from most lemons. In addition, the inside of a Meyer lemon is a bit less pulpy with more juice and fewer seeds. 

Flavor– A Meyer lemon’s flavor is more fruity, floral, and a bit sweeter than you are used to from lemons. They are also far less tart. This makes them absolutely lovely to use in desserts!

Scent– I love the heady perfume of Meyer lemons. The scent is perfumy, floral, and a little sweet. Their scent is magical! Those ordinary grocery store lemons don’t smell like these at all!

Season– Meyer lemons can be found from Winter into Spring. They are unfortunately not available year round, at least as far as I have found. If you can find them in the Summer, try substituting Meyer Lemon juice for the lemon juice in my Lemon Cucumber Pickles.

Recipe Ingredients

Granulated Sugar– Any old granulated white sugar you normally buy is fine for this recipe. Be sure to use white sugar, not brown. It is worth noting that I have not tested this recipe with any artificial sweeteners or sugar alternatives, so I cannot speak to how this recipe would turn out if you try using them.,

Eggs– You will need a whole egg as well as 2 egg yolks. You’ll want large eggs for this recipe.

Meyer Lemon Juice– You will need to buy whole fresh Meyer lemons and juice them yourself, because as far as I have seen, Meyer lemon juice is not available bottled. Fresh juice is so much better anyway!

Meyer Lemon Zest– Don’t skip the zest! The skin of a meyer lemon has a terrific flavor, and will really enhance the curd’s flavor.

Salt– All you need is a pinch! 

Unsalted Butter– Do not use salted butter for this recipe, even if you skip the pinch of salt. It will add more salt to the curd than you want, affecting the taste.

Meyer Lemon Curd Ingredients.

Equipment Needed

Here is all you’ll need to make this recipe:

Small non stick saucepan– A 2 quart nonstick saucepan will work fine here. If you don’t have one that is non-stick, you will need to use the double boiler method (more on that under Pro Tips).

Whisk-If you feel more comfortable using the double boiler method to make your curd (more on that under Pro Tips) then you will also need a heat safe bowl to rest over your saucepan.

Juicer- You don’t have to use anything fancy here, so there is no need to pull out the electric juicer (if you have one). Any citrus reamer will work. 

Microplane- If you don’t have one of these, it is worth going out and buying one. Otherwise, it will be a bit more difficult to remove the zest.

How To Make Meyer Lemon Curd

If you have never made lemon curd, don’t be intimidated. It really is very easy! The first time I ever made lemon curd I wondered why I had been buying it for so long!

  1. Gather your ingredients.
  2. Zest and juice your Meyer lemons. If you don’t have a citrus reamer mentioned above, you can cut your lemons in half and stick a fork into the cut end of your lemon halves and squeeze the lemon over a bowl until you have as much juice as you can squeeze out by hand.
  3. Separate two of the eggs and refrigerate the whites for another use.
  4. Add your sugar, eggs and egg yolks to the saucepan and whisk to combine.
  5. Add the Meyer Lemon juice and salt.
  6. Continue to whisk until thickened and add the unsalted butter at the end.
  7. Place in an airtight container and refrigerate until ready to use.
Photos showing how to juice and zest the lemons.
1. Zest the lemons. 2. You will need about 1 Tbsp, or the zest from 2 lemons. 3. Cut the lemons in half to juice them. 4. Juice the lemons, you will need 1/2 cup which should be 3 lemons.
Cut Meyer lemons next to a cup of lemon juice.
Meyer Lemon Juice
Photos showing how to separate the eggs, and adding the sugar and eggs to the saucepan.
1. Separate the yolks from the whites using the shells as separators, or use an egg separator. 3. Add the sugar to the pan. 4. Then, ad the egg yolks and whole egg to the sugar.
Photos of the final steps in the curd making process.
1. Pour in the juice. 2. Add the zest. 3. Whisk continuously until thickened. 4. Add the 2 Tbsp of unsalted butter.

For more detailed instructions, head on down to the recipe card!

Pro Tips For Making Meyer Lemon Curd

Using a Double Boiler- You don’t need a fancy setup for this, just a heatproof bowl (stainless steel is fine) and a saucepan. Add water to the saucepan, making sure it does not touch the bottom of the bowl. Set the bowl on top of the saucepan and bring the water to a boil. From here, the cooking instructions are the same as if you were using a non-stick saucepan.

Using a Saucepan (no double boiler)- This is the method I have always used to make curd, and I’ve always had great results! Most any good quality 2 quart non-stick saucepan will be fine here.

Curd Thickness- With a simple adjustment to your eggs used in the recipe, you can make your curd thick, thin, or somewhere in the middle. The way I have written this recipe, it is somewhere in the middle. If you want yours thicker or thinner, check out these tips!

Making a Thicker Curd- If you want a thick curd, this is really easy to do! Simply use all egg yolk and no whole eggs in your curd. Some say that an all yolk curd tastes too eggy, I have not personally found this to be true.

How to Make a Thinner Curd- If you want your curd to be thinner like a pourable sauce, use all whole eggs in the recipe. This will help thin it out.

Other Tips- Be patient! As they say, a watched pot never boils. It will feel like it is taking forever for your curd to thicken or that it is not going to but once you’re there, you’ll know. Just when you think nothing is going to happen, Boom! Thickened curd!

As you are whisking, you don’t ever want the curd to boil, a gentle simmer is fine.

It is important not to walk away from your curd and whisk it the whole time you are cooking it. Not only does this help to thicken it, but you don’t risk it burning.

How Long Does Lemon Curd Keep?

Your curd will keep refrigerated in a container with a tight fitting lid for up to a week. 

Can You Freeze Lemon Curd?

I have not tried freezing curd, lemon or otherwise. I don’t think it would defrost well, so it is something I have not attempted.

What Is The Best Way To Store Meyer Lemons?

Meyer lemons can be stored at room temperature right on your kitchen counter. They do not have as long a shelf life as other lemons, and they should be used within a week after bringing them home.

Other Fruit Curd Recipes

Looking for more curd recipes? Check out my pear curd and clementine curd! The pear curd is a departure from the norm, and it is great on scones! The clementine curd has a lovely pale orange color and is great with dessert or pancakes. Both are delightful!

Meyer Lemon Curd Uses

This has so many uses, and it is very versatile.

  • Cheesecake topping
  • Serve over ice cream
  • Biscuit or scone topping
  • Add to a bagel with cream cheese
  • Cake filling
  • Tart shell filling

If you are going to use your curd as a tart or cake filling, you’ll want it to be thicker.

If you are reading this, I am so glad you stopped by. I certainly hope you love this fruity and tart Meyer Lemon Curd! 

If you tried this recipe, I’d love to hear how it turned out! Just leave a rating or comment below.

Want to share this with your friends? Make it and take a picture and tag me @thecoppertable in a post on Instagram, pin to a Desserts or Sauces board on Pinterest or share on Facebook, Twitter, or any other social platform you like to use.

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Lemon Curd in a jar next to a spoon.
Yield: About 1 1/2 Cups

Meyer Lemon Curd

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Meyer Lemon Curd is an easy dessert or scone topping with a beautiful floral scent and bright lemon flavor. You will want to put it on everything!


  • 1/2 cup Meyer Lemon Juice (about 3 lemons)
  • 1 Tbsp Meyer Lemon Zest (about 2 lemons)
  • 1/2 cup Granulated Sugar
  • 1 Whole Egg plus 2 Egg Yolks
  • Pinch of Salt
  • 2 Tbsp Unsalted Butter


  1. Place a 2 quart saucepan on the stove to warm over medium low to medium heat.
  2. Start by zesting one or two of the Meyer Lemons. You'll need 1 Tbsp of zest, and it should take about 2 lemons.
  3. Cut 3 Meyer Lemons in half and juice them. Set the juice aside.
  4. Crack two of the eggs, using the shell to separate them or use an egg separator. Place the two egg yolks in a a bowl and crack the third egg into the bowl. This third egg will be whole.
  5. Place the 1/2 cup of granulated sugar in the saucepan, and pour the egg yolks and whole egg on top.
  6. Whisk the sugar and eggs to combine and continue whisking.
  7. Add the 1/2 cup of Meyer Lemon juice to the saucepan, along with the 1 Tbsp of zest, while still whisking the whole time.
  8. Add the pinch of salt.
  9. Continue to whisk, keeping the curd at a gentle simmer, turning the heat up or down a little to maintain the simmer, and preventing the curd from boiling.
  10. At this stage, you will begin to wonder if the mixture will ever thicken. It could take as long as 10 minutes.
  11. Once it has thickened, there will be no mistaking it, as the mixture will become a little harder to whisk.
  12. Once the curd has thickened, add the 2 Tbsp of unsalted butter and whick until well combined.
  13. Place the curd into an airtight lidded container and refrigerate until cool.


If you don't have a non-stick saucepan, you'll need a double boiler.

For a double boiler setup, a saucepan and stainless steel bowl work fine. Be sure that the water in the saucepan is not high enough to touch the bottom of the bowl.

If you want your curd thicker, use 3 egg yolks instead on 2 yolks and one whole egg. Thick curd is great for using in tart shells or filling for a cake.

For thinner curd, use two whole eggs. A thinner curd makes for a more pourable consistency.

This recipe is easily doubled.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 77mgSodium: 46mgCarbohydrates: 18gFiber: 0gSugar: 16gProtein: 2g

All information presented and written within this site are intended for informational purposes only. I am not a certified nutritionist or registered dietitian and any nutritional information should only be used as a general guideline. Statements within this site have not been evaluated or approved by the Food and Drug Administration. Nutritional information is provided for recipes contained on this site. This information comes from online calculators. Although The Copper Table attempts to provide accurate nutritional information, these figures are only estimates.

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  1. Meyer lemon has such a lovely flavor, I can’t wait to try this recipe. Thanks for sharing on SSPS, I hope to see you again next week, when I will be featuring your post.

  2. This looks delicious! We are definitely going to make this ASAP. I have a lemon tree with more lemons than I know what to do with. Thank you!!

    Visiting from the Inspire Me Monday Linky Party 🥰

  3. I love meyer lemons – and you’ve made this look so easy to make! Thanks for sharing at the What’s for Dinner party. Hope your week is starting great!

  4. I need to give this a try! My daughter just made the most amazing lemon cream cheese tarts, and I couldn’t believe how expensive lemon curd is! Pinning. 🙂 Visiting from the Love Your Creativity Linkup.

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