Meyer Lemon Curd recipe

Meyer Lemon Curd

This Meyer Lemon Curd is a sweet and tangy spread that can be used in a variety of ways. It is perfect for spreading on toast, filling tarts, or even as a topping for ice cream. This recipe makes about 2 cups of curd and takes about 20 minutes to prepare.


  • 1 cup Meyer lemon juice (about 8-10 lemons)
  • 1 tablespoon Meyer lemon zest
  • 1 cup granulated sugar
  • 6 large egg yolks
  • 1/2 cup unsalted butter, cut into small pieces


  1. In a medium saucepan, whisk together the Meyer lemon juice, zest, sugar, and egg yolks.
  2. Place the saucepan over low heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
  3. Remove from heat and stir in the butter until it is completely melted and incorporated.
  4. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract as much liquid as possible.
  5. Cover the curd with plastic wrap, pressing the plastic wrap directly onto the surface of the curd to prevent a skin from forming.
  6. Chill the curd in the refrigerator for at least 2 hours before using.

Additional Notes:

  • This Meyer Lemon Curd can be stored in an airtight container in the refrigerator for up to 2 weeks.
  • To make this recipe gluten-free, make sure to use gluten-free butter.
  • This recipe is vegetarian-friendly.
  • This recipe is perfect for those following a low-carb or keto diet.

Nutritional Information (per serving):

  • Calories: 83
  • Fat: 5g
  • Carbohydrates: 9g
  • Protein: 1g

Cooking Time: 20 minutes

Servings: 16

Preparation Time: 10 minutes

Cuisine: American

Author: Jayne

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