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Meyer Lemon Curd is a great condiment that you can eat by the spoonful or dip and drizzle on top of some of your favorite breakfast items or sweets.
Here are a few recipes to use lemon curd with: Buttermilk Biscuits, Sweet Potato Waffles, Blueberry Pancakes, Blueberry Waffles, Lemon Pound Cake, and Mixed Berry Galette.
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My first introduction to lemon curd came from eating lemon hand pies. I was hooked by the creamy, sweet lemon flavor that just melted on my tongue. The only way I knew to get my hands on it was to buy it from the grocery store by the jar.
That changed once I got to culinary school and learned how to make lemon curd from scratch; at the same time, I learned how to make a zabaglione sauce (an Italian custard made with egg yolks, sugar, and Marsala wine.)
See, the technique is the same. You only need a few simple ingredients, a double boiler, and some elbow grease. In a matter of minutes, you'll have a creamy treat that you'll find reasons to put on everything and anything you can find.
I will show you how to make a meyer lemon curd so outstanding that you'll never buy any off the grocery store shelf again.
Key Ingredients
Here are the ingredients you'll need for making a smooth and luscious lemon curd.
Unsalted Butter
The butter will give our curd its light and butter flavor. I like to use unsalted butter because every brand's salted butter amount varies.
Granulated Sugar
Like you, I've seen recipes that call for powdered sugar, but with the technique I will share, the sugar will melt and blend perfectly.
Kosher Salt
A little pinch will wake up the sweetness of the lemon curd.
Fresh Meyer Lemons
You can find Meyer lemons near the regular lemons from December to July, but with today's global market, you'll be able to find them all year long. Will be using the lemon zest and juice.
Large Eggs
Yes, using only egg yolks creates a beautiful, rich texture, but I find that using whole eggs does the same thing for its silky texture. Plus, it removes the pressure of not breaking yolks into egg whites.
How To Make Meyer Lemon Curd Recipe
The key to cooking a successful Meyer lemon curd, or any curd, lies in technique, patience, and a double boiler.
Fill a medium pot ⅓ of the way with water and heat over medium heat. Once the water simmers, place a large stainless steel bowl over the pot to create your double boiler.
Melt butter and Meyer lemon zest in the bowl.
Then whisk in granulated sugar, salt, and lemon juice.
Once the sugar is dissolved, add in the eggs.
Cook for 12 minutes or until it thickens, whisking constantly. Lemon curd is done when it can coat a spoon. If the mixture is cooking too fast, remove the bowl from the pot and continue to stir.
Add ice and water to a large bowl.
Place on top of an ice water bath to cool in minutes. Whisk every 2-3 minutes to help release any heat.
Serve immediately or place in an airtight container.
How To Store Meyer Lemon Curd
Keep cooled Meyer lemon curd in an airtight container like a mason jar in the fridge for 3 weeks.
Freeze lemon curd by placing cooled curd in an airtight container for 1-2 months for maximum freshness, but it can be stored for up to a year. Thaw in the fridge before using. After you thaw, consume in 30 days.
Pro Recipe Substitutions, Tips & Tricks
Here are the best practices, techniques, and flavor builders you'll need for an outstanding silky texture Meyer lemon curd every time.
- Do not skip using the Meyer lemon zest. The zest has more flavor than the juice because of the essential oils locked in the skin.
- Yes, you can use lemon juice and zest instead of Meyer lemons. You'll need 2 times the amount if you don't use large lemons.
- If you only have salted butter at home, use it and omit the salt from the recipe.
- If you do not have a microplane or zester, use the zest side of your cheese grater.
- A stainless steel bowl over the double boiler is best for even heat distribution.
- Only use a whisk to incorporate the proper amount of air into the lemon curd.
- If you don't have a whisk, use the beaters from your hand mixer.
- If you have hand issues, use a hand mixer at medium-low speed.
- If you forget to take your eggs out. Two quick ways to get them to room temperature are 1) crack them into a bowl and 2) Place the eggs in a medium bowl and cover with warm tap water for 3-5 minutes.
- Use a towel or oven mitt to hold the bowl in place as you whisk to prevent burning yourself.
FAQs
Here are the top questions readers have about making lemon curd.
You can use Meyer lemons for anything you would use regular lemons for in desserts, savory items, lemonade, and cocktails. Mix some Meyer lemon juice with powdered sugar for a fantastic lemon cake glaze.
Try using Meyer lemons instead of lemons. Make Meyer lemon wedges, Meyer lemon bars, and Meyer lemon whipped cream (use lemon juice instead of vanilla extract).
Meyer lemons taste like lemons and oranges had a baby. It's sweeter and more acidic than your typical lemon. They're also larger than lemons and have a yellow-orangeish hue. 
Meyer lemons are sweeter than the traditional lemon. The blend of lemon and orange flavors perfectly substitutes your favorite lemon recipes. They're also less acidic than lemons.
It's believed that Meyer lemons are more expensive because their thinner skin makes them more susceptible to damage. You know we refuse to buy unattractive produce. Try going to your local specialty grocery stores like Whole Foods to find them rather than a Walmart.
If you want to prolong the freshness of lemons after you wash and clean them. Store Meyer lemons in the fridge to extend their shelf life.
To freeze, pop the cooled curd into an airtight container for 1-2 months to keep it fresh. You can tuck it away for a whole year if you want! When ready to use it, thaw it out in the fridge. And remember, after you thaw, make sure to consume it within 30 days.
More Lemon Recipes
If you love lemon desserts as much as I do, here are a few more options you can use meyer lemons with.
- Meyer Lemon Sweet Tea
- Lemon Box Pie
- Blueberry Lemon Tart
- Southern Tea Cakes
- Fruit Tart with Lemon Pastry Cream
- Lemon Cupcakes with Cream Cheese Icing
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Take your eggs out to get room temperature before you wash and clean your lemons and put all ingredients on the counter.
Step 2: Measure everything out into individual bowls.
Step 3: Follow this recipe and get ready for the best meyer lemon curd you’ve ever tasted.
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📖 Recipe
Meyer Lemon Curd
Ingredients
- 1 stick unsalted butter quartered
- 1 ¼ cups granulated sugar
- ¼ teaspoon kosher salt
- Zest and juice of 3 medium Meyer lemons ¾ cup - 1 cup juice
- 3 large eggs room temperature, slightly, beaten
Instructions
- Fill a medium pot ⅓ of the way with water and heat over medium heat. Once the water simmers, place a large stainless steel bowl over the pot to create your double boiler.
- Melt butter and meyer lemon zest in the bowl, then whisk in granulated sugar, salt, and lemon juice. Once the sugar is dissolved, add in the eggs. Cook for 12 minutes or until it thickens, whisking constantly. If the mixture is cooking too fast, remove the bowl from the pot and continue to stir.
- Place on top of an ice water bath to cool in minutes. Serve immediately or place in an airtight container.
Notes
- Do not skip using the Meyer lemon zest. The zest has more flavor than the juice because of the essential oils locked in the skin.
- Yes, you can use lemon juice and zest instead of Meyer lemons. You'll need 2 times the amount if you don't use large lemons.
- If you only have salted butter at home, use it and omit the salt from the recipe.
- If you do not have a microplane or zester, use the zest side of your cheese grater.
- A stainless steel bowl over the double boiler is best for even heat distribution.
- Only use a whisk to incorporate the proper amount of air into the lemon curd.
- If you don't have a whisk, use the beaters from your hand mixer.
- If you have hand issues, use a hand mixer at medium-low speed.
- If you forget to take your eggs out. Two quick ways to get them to room temperature are 1) crack them into a bowl and 2) Place the eggs in a medium bowl and cover with warm tap water for 3-5 minutes.
- Use a towel or oven mitt to hold the bowl in place as you whisk to prevent burning yourself.
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