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Meyer Lemon Curd
5 from 21 votes

Meyer Lemon Curd

Meyer Lemon Curd blends the fresh, fragrant juice and zest of Meyer lemons with eggs, sugar, and butter to create a smooth, tangy spread. Cooked gently to avoid curdling, it thickens to a creamy consistency ideal for spreading or topping. Its bright citrus flavor works well on pancakes, crepes, toast, or desserts, adding a refreshing twist to sweet dishes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 1 cup
Course: Condiments

Ingredients

  • ½ cup Meyer lemon juice about 4-5 Meyer lemons, fresh
  • ⅓ cup white sugar
  • Meyer lemon zest from 1
  • 2 egg well beaten, whole
  • 2 egg well beaten, whole yolks
  • Pinch salt
  • 6 tbsp butter cut into chunks, unsalted

Instructions

    Cup of Yum
  1. Combine the lemon juice together with the white sugar, lemon zest, 2 whole eggs, 2 egg yolks, and salt in a saucepan over low heat.
  2. Add the butter and whisk constantly, until melted.
  3. Increase the heat to medium-low heat and continue whisking constantly until thickened and it coats the back of a spoon thickly. Remove from the heat.
  4. Side Note: Don't let the curd boil or your eggs will scramble!
  5. Pour the lemon curd into a bowl through a fine strainer.
  6. Pour the strained curd immediately into a glass jar or jars.
  7. Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.
  8. Serve the Meyer lemon curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.