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Lemon Curd in a jar next to a spoon.

Meyer Lemon Curd

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5 from 68 reviews

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!

  • Total Time: 15 minutes
  • Yield: About 1 1/2 Cups 1x

Ingredients

Units Scale
  • 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

Instructions

  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.

Notes

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.

  • Author: Amy at The Copper Table
  • Prep Time: 5 minutes
  • Additional Time: 0 hours
  • Cook Time: 10 minutes
  • Category: Sauces and Condiments
  • Cuisine: American

Nutrition

  • Serving Size: 1
  • Calories: 117
  • Sugar: 16
  • Sodium: 46
  • Fat: 5
  • Saturated Fat: 2
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 18
  • Fiber: 0
  • Protein: 2
  • Cholesterol: 77