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5.0 from 24 votes

Meyer Lemon Curd

Just try to resist eating this Meyer lemon curd from the jar with a spoon! Pack the lemon curd into jars for gift giving, but save a jar for yourself and spread it on toasted brioche or warm-from-the-oven scones.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 64 tablespoons (3 1/2-pints)
Calories: 41 kcal
Course: Condiments
Cuisine: American

Ingredients

  • 6 large egg yolks at room temperature
  • 6 large eggs at room temperature
  • 1 1/2 cups granulated sugar
  • 1 cup freshly squeezed Meyer lemon juice (from about 6 lemons)
  • 2 tablespoons grated meyer lemon zest (from about 4 lemons)
  • 6 tablespoons (3/4 stick) unsalted butter cut into pieces

Instructions

    Cup of Yum
  1. Wash the jars and lids in hot, soapy water and dry thoroughly. Alternatively, run the jars through the regular cycle of your dishwasher and wash the lids by hand.
  2. In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice. Transfer to a double boiler and cook the curd over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 170°F (76°C) on an instant-read thermometer. (The mixture will be very foamy on top.)
  3. Remove the pan from the heat. Strain the curd into a bowl. Immediately whisk in the lemon zest and butter until the mixture is smooth and emulsified.
  4. Using a wide-mouth funnel and filling one jar at a time, ladle the sauce into the prepared jars, leaving 1/2 inch headspace. Wipe the rims clean, seal the jars, and refrigerate until the lemon curd is thickened chilled through before using, at least 4 hours.

Notes

  • Make Meyer lemon mousse--Transfer all of the lemon curd to a medium bowl. Whip 2 cups of heavy cream along with 3 tablespoons of confectioners’ sugar until soft peaks form. Using a rubber spatula, fold a glob of the whipped cream into the lemon curd to lighten it, then gently fold in the rest of the whipped cream. Spoon the mousse into parfait glasses, alternating layers with fresh berries of your choice. 
  • Storage--Lemon curd can be stored in the fridge for up to 1 week or frozen for up to 1 year. Thaw overnight in the fridge before using.
  • Substitutions--This can be made with other citrus fruits, but you may need to adjust the amount of sugar, depending on the sweetness of the fruit.

Nutrition Information

Serving 1tablespoon Calories 41kcal (2%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 2g (3%) Saturated Fat 1g (5%) Monounsaturated Fat 1g Trans Fat 1g Cholesterol 38mg (13%) Sodium 8mg (0%) Fiber 1g (4%) Sugar 5g (10%)

Nutrition Facts

Serving: 64tablespoons (3 1/2-pints)

Amount Per Serving

Calories 41

% Daily Value*

Serving 1tablespoon
Calories 41kcal 2%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 2g 3%
Saturated Fat 1g 5%
Monounsaturated Fat 1g 5%
Trans Fat 1g 50%
Cholesterol 38mg 13%
Sodium 8mg 0%
Fiber 1g 4%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.