For a smoother curd, strain it through a fine-mesh sieve after cooking. Meyer lemons are less acidic than regular lemons. If using regular lemons, you may want to reduce the amount of lemon juice slightly. Sterilize your jars if you intend to store the lemon curd long time. The curd can be stored in an airtight container in the refrigerator for up to 2 weeks.
Meyer Lemon Curd
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME45 mins
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SERVING16 People
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VIEWS21
A vibrant and versatile Meyer Lemon Curd, perfect for brightening pies, tarts, or simply spreading on toast. Its tangy sweetness and silky smooth texture will elevate any dessert or breakfast.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Cholesterol121 mg
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Fiber0 g
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Protein2 g
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Saturated Fat6 g
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Sodium81 mg
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Sugar26 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
3 mins
In a large bowl, cream together the sugar and softened butter using an electric mixer on low speed until light and fluffy. (2-3 minutes)
02
Step
2 mins
Beat in the eggs and egg yolks, one at a time, until fully incorporated. Gradually mix in the Meyer lemon juice until combined. Transfer the mixture to a medium saucepan.
03
Step
7 mins
Cook over low heat, stirring constantly with a whisk or wooden spoon, until the curd becomes smooth and the sugar is fully dissolved. (5-10 minutes)
04
Step
20 mins
Increase the heat to medium-low and continue to cook, stirring constantly, until the curd thickens enough to coat the back of a spoon and reaches 170°F (77°C) on a candy thermometer. (15-25 minutes). Be patient and avoid high heat to prevent curdling.
05
Step
1 mins
Remove from heat and stir in the Meyer lemon zest. (1 minute)
06
Step
10 mins
Pour the curd into a clean bowl. Press a piece of plastic wrap directly onto the surface of the curd to prevent a skin from forming as it cools. Let cool slightly at room temperature. (10 minutes)
07
Step
2 hrs
Transfer to the refrigerator and chill for at least 2 hours, or until fully set.
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RECIPE REVIEWS
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Christa Friesen
Apr 29, 2025Easy to follow and the results were delicious. My family devoured it in no time!
Angelina Gorczany
Apr 17, 2025Made this for a lemon tart and it was a huge hit! The zest really adds a nice touch.
Modesto Senger
Apr 13, 2025I was a bit nervous about curdling, but following the low and slow cooking method worked perfectly. Will definitely make again!
Roy Haag
Apr 4, 2025This recipe is fantastic! The curd is so smooth and the Meyer lemon flavor is incredible.