1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Meyer Lemon Curd


Meyer Lemon Curd

Meyer Lemon Curd

Diana Rattray
Use this lemon curd as a cake filling or serve with biscuits or muffins. Feel free to use either Meyer lemon juice or regular fresh lemon juice to make this lemon curd.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 1 Cup


  • 6 tablespoons fresh Meyer lemon juice or regular lemon juice
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 2 tablespoons finely grated lemon zest
  • 4 tablespoons unsalted butter, room temperature


In medium metal bowl or double boiler insert, whisk together the lemon juice, sugar, and eggs. Place the bowl or insert over simmering water and cook, stirring constantly, for 8 to 10 minutes, until the mixture is thickened. The mixture should have the consistency of yogurt or sour cream. Pour the hot mixture through a mesh sieve into another bowl. Stir in the butter, in small pieces, then the lemon zest. Place plastic wrap over the surface of the curd and refrigerate until chilled. I put it in an 8-ounce canning jar with a reusable lid.

Makes about 1 cup.

More Recipes
Lemon Sauce
Lemon Dessert Sauce
Lemon Pudding
Lemon Curd Cupcakes
Meyer Lemon Pastry Cream
Lemon Curd

©2014 About.com. All rights reserved.