Meyer Lemon Curd Recipe: Bright, Tangy Spread for Desserts

This homemade Meyer lemon curd is simple to make from scratch. With just a few ingredients it comes together quickly and brightens everything from cookies and cakes to scones and pancakes. The curd is sweet, tart, buttery, and incredibly delicious.

A jar of meyer lemon curd on a white counter next to lemons, white flowers, and a white sugar bowl.

When a bag of Meyer lemons showed up in the market recently, I grabbed a few bags—Meyer lemons are a winter gift, adding citrus sunshine to cold days. With a stash of Meyer lemons on hand, making curd is an obvious choice.

Lemon curd is a classic pastry-school staple and Meyer lemons make it even more special. The finished curd is incredibly versatile and works beautifully on cookies, tarts, cheesecakes, scones, pancakes, and more.

Only 5 ingredients

White and brown bowls of salt, sugar, lemon zest, lemon juice, vanilla, butter, and egg yolks on a marble counter next to lemons.

All you need are five main ingredients (six if you count salt): granulated sugar, Meyer lemons (zest and juice), egg yolks, a pinch of kosher salt, unsalted butter, and vanilla bean paste or extract. If Meyer lemons aren’t available, regular lemons will work—expect a tangier result and consider a touch more sugar to balance the acidity.

The easiest way to make curd

Six steps to making custard. In photo 1, a white pan of sugar and lemon zest is on a white counter. In photo 2, a hand is rubbing lemon and sugar together. In photo 3, the pan has egg yolks in it. In photo 4, the pan has lemon juice. In photo 5, a spoon is coated in custard. In photo 6, the pan has butter in it. — Rub the lemon zest into the sugar, whisk in egg yolks until pale and thick, add lemon juice and salt, cook gently until thickened, then stir in cold butter and vanilla off the heat.

Use a non-reactive pot (stainless steel or ceramic) and a non-metal whisk—rubber whisks work well. Metal utensils can react with lemon juice and give the curd a metallic edge.

Two steps to straining custard. In photo 1, custard is in a strainer on a white counter. In photo 2, a white bowl of custard is on a white counter. — Strain the curd through a fine-mesh sieve to remove any lumps or zest. Cool slightly, press plastic wrap onto the surface to prevent a skin, then chill. It will thicken as it cools.

For a thick, smooth curd, cook until it reaches 170°F (77°C) and coats the back of a spoon. If it hasn’t reached the desired thickness, whisk 1 teaspoon of cornstarch with 1 tablespoon of water and stir it into the curd, cooking a few minutes more until it thickens.

A jar of Meyer lemon curd with a wood spoon on a white counter next to lemons, white bowls, and green flowers.

Make-ahead & refrigerate

Transfer the cooled curd to a jar, press plastic wrap directly onto the surface to prevent a film, seal, and refrigerate for up to 1 week.

Freezing tips

To freeze, spoon the curd into an airtight container and freeze for up to 1 year. Defrost overnight in the refrigerator and stir before using.

If you have lots of Meyer lemons, make larger batches and freeze portions or jar them as gifts. Properly stored, curd keeps well and is a lovely homemade present.

A spoon drizzling Meyer lemon curd in a jar on a white counter next to white bowls, green flowers, and lemons.

If you make this recipe, please leave a rating and review—feedback is appreciated.

Easy Meyer Lemon Curd

Yield: 1.25 cups

Prep Time: 10

Cook Time: 10

Cooling Time: 1

Total Time: 1 20

This homemade Meyer lemon curd is quick to make and yields a bright, buttery curd that pairs with many baked goods and desserts.

Ingredients

150 grams sugar (3/4 cup)
8 grams Meyer lemon zest, about 4 lemons (2 Tablespoons)
6 egg yolks
120 milliliters fresh lemon juice, about 6 lemons (1/2 cup)
Pinch of Kosher salt
85 grams cold unsalted butter, cut into cubes (6 Tablespoons)
1 teaspoon vanilla bean paste or vanilla extract

Equipment

Non-reactive saucepan (ceramic or stainless steel)
Rubber whisk
Citrus zester
Citrus juicer

Instructions

Combine the sugar and lemon zest in a non-reactive saucepan. Rub the zest into the sugar with clean hands until fragrant and the oils are released, about 1–2 minutes.
Add the egg yolks and whisk with a rubber whisk until the mixture thickens and turns pale yellow, about 2–3 minutes. Whisk in the lemon juice until smooth, then stir in a pinch of salt.
Cook over medium-low heat, whisking constantly, until the curd thickens, reaches 170°F (77°C), and coats the back of a spoon. Do not let it boil.
Remove from heat and add the cold butter cubes, whisking until fully incorporated. Stir in the vanilla bean paste or extract.
Strain through a fine-mesh sieve to remove any lumps or zest. Let cool slightly, then transfer to a jar, pressing plastic wrap onto the surface to prevent a skin. Seal and refrigerate for up to 1 week.

Notes

Use a non-reactive pot and a non-metal whisk to avoid any metallic taste from the lemon juice.

If using regular lemons, consider increasing the sugar to about 1 cup (200 grams) to balance tartness.

Whisk constantly while cooking to prevent the eggs from scrambling. Cook low and slow for the smoothest texture.

Cuisine: American

Course: Sauces

Author: Sara Lynn Hunt Broka

Serving: 1Tablespoon, Calories: 93kcal, Carbohydrates: 9.3g, Protein: 1g, Fat: 4.9g, Saturated Fat: 2.7g, Cholesterol: 72mg