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Meyer Lemon Curd

Meyer lemons make great curd, less tangy than a traditional lemon flavor. 
Author: Shaun Myrick


Meyer Lemon Curd

  • 1 cup sugar
  • 3 eggs
  • 1/2 cup meyer lemon juice about 5 small, maybe 3 store bought
  • 1/4 cup unsalted butter diced
  • zest of the lemons


  • Zest all the lemons, set zest aside.
    In a saucepan combine the sugar, eggs, and lemon juice. Set the heat at medium and whisk until the sugar incorporates. 
    Add in the zest and butter. Continue to whisk until the mixture thickens, until the curd coats a spoon.
    Transfer to a bowl and let cool, place plastic wrap right on top of the curd so it doesn't form a coating. Refrigerate until ready to use. 


I didn't have any use for my Meyer Lemon curd right now, so I poured it into a freezer ziplock bag and pressed all the air out and placed it in the freezer until I need it! 
This recipe yields 2 cups of curd.