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Meyer Lemon Curd
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5 from 5 votes

Meyer Lemon Curd

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Condiment
Servings: 1 cup
Author: Pam - For the Love of Cooking / Original by David Lebovitz


  • 1/2 cup fresh Meyer lemon juice about 4-5 Meyer lemons
  • 1/3 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


  • 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.