Meyer Lemon Curd is an unbelievable homemade curd flavor that is great for spreading on muffins, scones and many other things!
Meyer Lemon Curd
Meyer lemon curd is so very easy to make. It literally takes only about 20 minutes to make. Then it’s refrigerated until cool. We love to spread it on cream scones or our Meyer lemon loaf cake. The taste is incredible. And if you have a spoon handy, it’s hard to stop spooning it straight into your mouth!
🛒 Ingredients Needed:
- Meyer lemons
- granulated white sugar
- eggs
- unsalted butter
✏️ How to make Meyer Lemon Curd:
*The complete, printable recipe is in the recipe card at the end of this post.
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ½ cup.
- Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
- Set bowl over a saucepan of simmering water and cook, whisking constantly, until thickened and smooth and an instant read thermometer registers 160°F., about 5 or 6 minutes.
Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
➡️ Recipe Tips and Storage:
- Meyer lemon curd can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
- You really do need a fine sieve to strain the curd after cooking. There will be solids in the curd that should be strained out of the curd.
- Lemon curd keeps, covered and chilled, for about a week.
- Meyer lemon season runs from December through May. You should be able to locate Meyer lemons in your market’s produce section during these months. If substituting regular lemons, increase the sugar to ¾ cup.
❤️ What I Love About This Recipe:
- Honestly, it’s amazing. If you love lemon, you will love this meyer lemon curd.
- It’s good by the spoonful, it’s good swirled into yogurt, and it fabulous on toast, muffins and scones too.
- It’s so easy to make!
Favorite Lemon Recipes:
Meyer Lemon Curd
I could eat this like it was pudding. DELICIOUS! It's so easy to make. We like to serve it with cream scones.
Ingredients
- 3 to 4 medium (about 1 pound) Meyer lemons
- ½ cup granulated white sugar
- 2 large eggs
- ½ cup (1 stick) unsalted butter, cut into 4 pieces
Instructions
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure ½ cup.
- Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
- Set bowl over a saucepan of simmering water and cook, whisking constantly, until thickened and smooth and an instant read thermometer registers 160°F., about 5 or 6 minutes.
- Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Notes
- This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
- Lemon curd keeps, covered and chilled, for about a week.
- If substituting regular lemons, increase sugar to ¾ cup.
Nutrition
Serving: 1serving, Calories: 108kcal, Carbohydrates: 8g, Protein: 1g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 12mg, Potassium: 23mg, Fiber: 1g, Sugar: 8g, Vitamin A: 269IU, Vitamin C: 4mg, Calcium: 7mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh! That looks delicious! I just got a bunch of lemons from my neighbor’s tree. Can’t wait to make this!
Love lemon Curd. I double it and also mix in fat free whip cream and put in parfait glasses layered with fresh fruit and or homemade granola. OMG Ill be making this for SUNDAY DESERT. Lemon Curd can be used in sooo many ways. YEAHHHHHHHHHHHHHHHHH
soooo easy and looks totally delicious….i would like to give it try.