Easy Meyer Lemon Curd

Easy step-by-step instructions on how to make the creamiest Meyer lemon curd. It's sweet and tangy, creamy and buttery, silky smooth and ready to eat in under 30 minutes.

I started making lemon curd when the boyfriends parents started bombarding me with SO MANY LEMONS from their lemon tree. I had to find a way to use them.

It is a great way to preserve an abundance of lemons (you can also use up your limes in this homemade lime curd). You can also make preserved meyer lemons or find other ways to use meyer lemons.

While I was learning how to make this recipe, I discovered that it's not hard at all. You guys know I'm not a baker by nature, and I have no problem making this.

And you may have heard that a jar of lemon curd is hard to make, but it's really not! It's ready in under 30 minutes and just requires a little bit of whisking. And it's SO GOOD, creamy and tangy.

Jump to:

Why you'll love this recipe
Meyer lemon vs other lemons
Ingredients
Variations and substitutions
Step by step instructions to make meyer lemon curd
Expert tips
How to use Meyer lemon curd
Frequently asked questions
More lemon recipes
Recipe
💬 Comments

Why you'll love this recipe

Using egg yolks instead of the whole egg enables the mixture to thicken without getting pieces of cooked egg whites in your lemon curd.
Adding the butter one piece at a time helps the citrus curd to get that perfectly thick and creamy texture.
Fresh lemon juice, ideally from a sweeter lemon variety like Meyer lemons, gives the lemon curd and amazing fresh and tangy flavor (it's what gives this blueberry curd it's tanginess also).
Whisking the mixture constantly while it cooks prevents the eggs from cooking resulting in a perfectly creamy texture. (if you hate whisking, this sous vide lemon curd doesn't require it!)

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Meyer lemon vs other lemons

Meyer lemons have a sweeter, less acidic flavor than a typical Eureka lemon (the kind most often found in grocery stores). They tend to be a touch less tart and really great when used in desserts that are very lemon forward.

A Meyer lemon tastes like a cross between a regular lemon and a mandarin orange (just a slight sweet orange flavor).

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Fresh Meyer lemon juice is an absolute must when making this recipe. I do not recommend using bottled juice as the flavor is not the same. It is also important to use fresh lemon zest as well.

Unsalted butter is used. While salted butter won't change the consistency, it could be an unlikeable flavor with the extra salt. The butter should be cut into individual tablespoon pieces.

We only use egg yolks to make this recipe. Reserve the egg white to make these almond meringue cookies or this no bake chocolate mousse pie.

Variations and substitutions

Make dairy free lemon curd by eliminating the butter, The curd will be much thick and gloppier, but will still taste incredible.
Substitute any type of lemon or lime for the Meyer lemons. You can also make other fruit curds, but I always make sure to use lemon juice for at least ¼ cup of the citrus juice to give it some tanginess. Lemon and a mandarin orange is one of our favs!
Substitute brown sugar for the white sugar. Note brown sugar has more moisture so your curd may be slightly runnier.
If using regular (Eureka) lemons, substitute ¼ of lemon juice for mandarin orange juice to get a similar flavor.

Step by step instructions to make meyer lemon curd

Beat the egg yolks with a fork in bowl.

Add the lemon zest to the sugar and mix well to combine.

whisking a light yellow micture in a saucepan.

Heat lemon juice, granulated sugar and lemon zest in a saucepan over medium heat until warm. We don't need to boil it, it just needs to be warm enough for the sugar to dissolve.

lemon juice being poured into beaten egg yolks.

Pour ¼ of the lemon juice mixture into the egg yolks while continuously whisking to temper the eggs. Tempering the eggs prevents them from cooking. Add another quarter of the lemon mixture to the egg yolks and whisk.

Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.

butter being whisked into a yellow liquid.

Add once piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, whisking constantly, until it has all been incorporated.

Once all the butter has been incorporated, continue whisking until the mixture thickens and the whisk leaves lines across the mixture. This should take about 3-5 minutes.

a bowl of lemon curd with plastic wrap on it.

Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for an hour or so. The mixture will thicken as it cools.

After the mixture has cooled, place in a airtight container and store in the fridge for up to 3 weeks. I typically use mason jars to store the lemon curd.

Expert tips

ALWAYS use fresh lemon juice to make curd.
When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.
When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.
When adding the heated lemon juice mixture, make sure to be whisking constantly while you add any hot liquid.
Whisk constantly while adding the pieces of butter to ensure the texture is ultra creamy.
OPTIONAL: Strain through a mesh strainer or fine mesh sieve to smooth out lumps and remove any pieces of zest to make your citrus curd ultra creamy.

How to use Meyer lemon curd

It can be used as a spread for scones, toast and muffins, as well as used in cakes, cookies, pies, tarts, pancakes and cream puffs.

We love using lemon curd to make mini lemon tarts or this amazing no bake lemon chiffon pie.
You can use it to fill cream puffs, to fill cake layers or even just to spread on english muffins, scones or toast.
It's great spooned over pancakes like these cornmeal blueberry buttermilk pancakes or waffles.
Use it as topping for pavlovas or these mini pavlovas.
It's also great stirred into yogurt, on top of ice cream or as a topping to our favorite sous vide cheesecake recipe.

Frequently asked questions

Why my lemon curd wont thicken.

If your lemon curd doesn't seem thick enough after cooking it the recommended time, don't worry. It will continue to thicken as it cools.

Why is my lemon curd too thick?

Typically, if it's too thick it means you cooked it for too long.

Why is my lemon curd chunky and grainy?

If you don't temper the egg yolks, you can partially cook the eggs causing there to be chunks in your curd. Also, if you let it boil, it could become chunky and/or grainy.

Why does my lemon curd taste like egg?

While lemon curd uses a lot of lemons, it should never taste eggy. This typically means you have overcooked your eggs (it will likely also be chunky if you have this problem).

How to store leftover Meyer lemon curd.

It will safely last in the fridge for 1-2 weeks in a covered airtight container or jar.

Lemon curd can be frozen in an airtight, freezer safe container for up to 1 year. To thaw, place in the fridge overnight. I recommend freezing in batches so you can thaw out portions at a time as needed.

More lemon recipes

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Recipe

Meyer Lemon Curd

Sweet, tangy, rich and creamy, learn how to make Meyer lemon curd in under 30 minutes with step-by-step instructions and photos.

4.10 from 10 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: servings

Calories: 73kcal

Author: Danielle Wolter

Ingredients

▢ ¾ cup fresh squeezed lemon juice
▢ 2 teaspoons fresh lemon zest
▢ 1 cup granulated sugar
▢ 6 whole egg yolks
▢ 6 tablespoons unsalted butter cut in single tablespoon pieces

Instructions

Beat the egg yolks in bowl.
Heat lemon juice, sugar and lemon zest in a saucepan over medium-low until warm.
Pour ¼ of the lemon juice mixture into the egg yolks and whisk to temper the eggs. Add another quarter of the lemon mixture to the egg yolks and whisk.
Combine the remaining lemon mixture and yolks in a saucepan and heat over medium-low heat.
Add one piece of butter at a time, whisking until melted. Continue adding the butter, one piece at a time, until it has all been incorporated.
Continue whisking until the whisk leaves lines across the mixture, about 5 minutes.
Pour in a bowl, cover tightly with plastic wrap, and let cool on the counter for at least an hour.
After the mixture has cooled, place in a airtight container and store in the fridge for 1-2 weeks.

Expert Tips:

ALWAYS use fresh lemon juice to make lemon curd.

When heating the lemon juice mixture, it does not need to boil, it only needs to get warm enough that the sugar dissolves.

When tempering the eggs, it is very important to add only a SMALL amount of the heated lemon juice mixture to the egg yolks at a time. This will help prevent the eggs from cooking.