Meyer Lemon Curd
I recently found a bag of Meyer lemons at my local grocery store and I couldn’t resist buying them. I love the flavor of Meyer lemons, they are a bit sweeter than regular lemons, yet still nice and tart. My family loves lemon curd so I thought I would surprise them with a fresh batch using the Meyer lemons. I was in the mood to try something different from my normal lemon curd recipe so I went online to see what I could find. David Lebovitz never fails to have great recipes so I decided to give his Meyer lemon curd recipe a try. I did adapt it a tiny bit by adding some of the zest from the lemons. This curd was super easy to make and it turned out delicious. Just enough sweet and the perfect amount of tart made this Meyer lemon curd irresistible. My daughter, son, and husband all shared the remaining bits in the bottom of the pan while I photographed this recipe and they loved it. Both of my kids have friends sleeping over tonight so I plan on making pancakes for breakfast with this lemon curd on the side. I have a feeling it won’t last long.
How to Make Meyer Lemon Curd
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. Add the butter and whisk constantly, until melted.
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.
Side Note: Don’t let the curd boil or your eggs will scramble!
Pour the lemon curd into a bowl through a fine strainer. Pour the strained curd immediately into a glass jar or jars. Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.
Serve the Meyer lemon curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.
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
- 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.
- Add the butter and whisk constantly, until melted.
- 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.
- Side Note: Don't let the curd boil or your eggs will scramble!
- Pour the lemon curd into a bowl through a fine strainer.
- Pour the strained curd immediately into a glass jar or jars.
- Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.
- Serve the Meyer lemon curd on crepes, pancakes & waffles, toast, muffins, or ice cream. Enjoy.
YUM! Can’t wait to see what you are going to do with it!
I love it also. I always make it when my Meyer lemons mature. I will try your recipe next time or sooner if I can find the lemons in my market.
I just adore lemon curd. I don’t think I’ve ever seen Meyer Lemons here, though.
I love lemon curd ! Only I make time on time cause I could eat all the jar !
l just finished making the Meyers Lemon Curd. I have a tree full of Meyer lemons. This receipt was easy and tastes fantastic. Thank you.
This recipe was so easy! It is delicious. I added cardamom because it’s my secret spice for a lot of my recipes. The only thing I noticed was that in the instructions there was a mention of salt that was not on the ingredient list.
Thanks Shannon. I have corrected the recipe to reflect the pinch of salt.
-Pam
I am a culinary student and i used your recipe but instead of just putting it in the sauce pan i used a double boiler to actually thicken the curd to somewhat avoid boiling and cooking the eggs and i added a little mexican vanilla as well.
Quick question: can this be frozen? If so, is there an impact to taste or consistency after it defrosts?
Meredith,
I have never tried freezing this curd. When I did a little searching online, it looks like lemon curd freezes well. Here’s a link:
https://www.chowhound.com/post/freeze-lemon-curd-291931
Cheers,
Pam
How long will this keep in the fridge?
To be honest, mine never lasts long becasue we eat it so quickly. After doing some research, it sounds like 1-2 weeks in the refrigerator is safest.
Pam
Great recipe. Very good. This is my first time making Lemon Curd. Just delicious. Thank you for posting it.
I bought a bag of Meyer lemons on a whim and had no plans for them. While searching online for ideas, I found your recipe. I cooked it stove top, low and slow, and it thickened beautifully. Oh my joy! It tastes amazing! The color is pure sunshine, the perfect thing needed on this gray, cold winter day!
This was so delicious and easy to make. I used a double boiler and still cooked the eggs but the fine mesh strainer takes care of that. Will definitely be making again!
Natalie,
I’m so glad you liked it!
-Pam
Can this be canned so it doesn’t have to be refrigerated?
Michelle,
I’m sure it can but I’ve never tried. Please let me know how it goes if you give it a try.
-Pam
Just tried this. Doubled the recipe and it turned out really yummy. The previous commentator asked about canning. I searched online and it looks a bit fussy. Going into the fridge and I’m sure the three jars won’t last long.
Marc,
I’m so glad you like the recipe. Thanks for taking the time to let me know.
-Pam
Used this recipe ~ doubled. Also used a double-boiler method as I hate accidentally scrambling eggs while doing any kind of custard. Using said double-boiler over medium heat does significantly slow down the process and you have to stir pretty continuously so I suggest grabbing a chair or stool of some kind to sit on in your kitchen. 🙂
OMG absolutely some of the best lemon curd I have ever had. It’s delicious, silky smooth, tart but with a sweet finish. Even my husband enjoyed it, and he typically doesn’t like anything on the sour side of flavor. I can’t wait to try it as a topping or ingredient in other dishes.
Will TOTALLY be making this again.
Beni,
Using the double-boiler method is a great idea. I’m so glad you loved the lemon curd. Thanks for taking the time to let me know.
-Pam
This was SO easy and delicious! I’ve never made a curd before and it turned out perfectly. Straining is a must, to get the zest out and end up with smooth curd. So excited to serve this a my friend’s baby shower 🙂
Kim,
Thanks for taking the time to let me know. I’m so happy you loved the curd and I hope it was a big hit at the baby shower.
-Pam
Can the lemon curd be frozen and stored if so for how long
Bernie,
I’ve never tried freezing curd so I’m not certain how it would turn out. When I Googled the question, the top response was:
***Prepared lemon curd can be frozen for up to 1 year without quality changes when thawed. To thaw, place the container in a refrigerator at 40°F or lower for 24 hours before intended use. After thawing, consume within 4 weeks.***
I hope this helps.
-Pam
I don’t even like Lemon Curd.. OMG this is amazing!!!!
Gina,
I’m so happy you love this curd!!! Thank you for taking the time to let me know. I appreciate it.
-Pam