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Meyer Lemon Curd Recipe

Citrus season is in full swing, and there is no better time than now to make lemon curd at home. Freshly made lemon curd is so different from jarred curd, and is worth the effort to make.

Meyer lemons are, on their own, on a whole new level. Their fragrance is floral, their taste is sweetly sour, instead of just sour. If you can find them at your local farmer’s market or grocery store, buy them!

Use this curd as a topping for scones, make a pie or tart, use it as cheesecake topping or a filling for cake. There are so many things you can do with lemon curd, including...eating it by the spoonful.

Recipe: Meyer Lemon Curd


  • 8 large egg yolks
  • 4 large eggs
  • 1 cup of sugar
  • 1 cup Meyer lemon juice
  • 1 stick (8 tablespoons) cold butter, cut into small pieces


1. Fill a medium saucepan or double boiler about 1/3 - 1/2 full with water.

2. Bring the water to a boil, then lower to a simmer. Have a large bowl of ice water ready to cool the curd.

3. While the water is coming to a boil, whisk the yolks, eggs, sugar and lemon juice in a metal bowl large enough to sit on the saucepan without falling in.

4. Place the bowl over the simmering water, making sure the bottom doesn't touch the water.

5. Whisking frequently, cook the mixture until thick, about 10 minutes. If the mixture seems to be cooking too quickly, remove the bowl from the saucepan and whisk briskly, then return to the saucepan.

6. When the curd is thickened, place the bowl in the waiting bowl of ice water. Whisk in a few small pieces of butter at a time, waiting until they have melted until adding more. Strain the curd through a fine mesh strainer into a clean bowl. Press plastic wrap directly onto the surface of the curd to prevent a skin. Refrigerate until completely cool.

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