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5.0 from 21 votes

Meyer Lemon Curd

Crafted with ease and taste in mind, this recipe is a great choice.

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

Ingredients

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

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.