Make this easy Meyer Lemon Curd Recipe and enjoy a versatile, bright spread you can use for desserts, fillings, condiments, and more. With just four main ingredients, this homemade lemon curd is simple to make — once you try it, store-bought curd will feel unnecessary.
I didn’t realize how much I loved lemon curd until I started making it at home. Using Meyer lemons gives this curd a delicate, slightly sweeter flavor that many people prefer. If Meyer lemons aren’t available, regular lemons work well too — the curd will still be delicious.
Lemon curd is remarkably flexible: spread it on toast, swirl it into yogurt, use it as a cake or tart filling, or serve it with fresh berries. Properly stored in the refrigerator it will keep for up to a month, and you can freeze it for 3–6 months, so you can make a batch now and save some for later. It’s also a great way to use extra eggs.
Why I Love This Meyer Lemon Curd Recipe
This recipe is quick and easy. Once your ingredients are ready, the curd comes together in just minutes on the stove. The result is a silky, bright curd that enhances countless desserts and breakfasts.
It’s endlessly useful — try it in cream puffs, as a cupcake filling, on toast, or even stirred into a cocktail for a lemony twist. For a small indulgence, spoon a little into a bowl and enjoy it straight.
Ingredients Needed to Make This Recipe
- Meyer lemons: 2–3 lemons for zest and juice. Meyer lemons are slightly smaller and sweeter than regular lemons. If unavailable, regular lemons are fine.
- Sugar: Granulated white sugar to balance the tartness and create a smooth texture.
- Eggs: Eggs thicken the curd and give it a rich, velvety consistency. Use room-temperature eggs for the best results.
- Unsalted butter: Adds richness and a silky finish; cut into small cubes so it melts easily into the warm curd.
See the recipe card below for exact quantities and full instructions.
What are Meyer Lemons?
Meyer lemons are smaller, sweeter, and slightly less acidic than standard lemons, with a floral-citrus aroma and a hint of vanilla or mandarin notes. Their flavor makes a softer, more fragrant curd. If using regular lemons, you can add a splash of orange juice to mimic some of the Meyer lemon sweetness, though this is optional.
How to Make Homemade Lemon Curd
Step 1: In a saucepan, whisk together the lemon zest, lemon juice, sugar, and eggs. Cook over low heat, stirring constantly to avoid curdling. As the mixture begins to thicken, add the butter a few pieces at a time, whisking until fully incorporated.
Step 2: Continue whisking until the curd is smooth and thick enough to coat the back of a spoon without running. Remove the pan from the heat immediately.
Step 3: Strain the curd through a fine-mesh sieve into a bowl to remove any bits of cooked egg or zest for an ultra-smooth texture.
Step 4: Press plastic wrap directly onto the surface of the curd to prevent a skin from forming, then chill in the refrigerator for at least 1 hour before serving. Store in an airtight container in the fridge for up to a month.
Ways to Use Lemon Curd
Lemon curd can be used in many recipes: as a filling for cream puffs or cupcakes, spread on toast or scones, dolloped on waffles, or served alongside fresh berries and whipped cream. It’s also excellent layered into parfaits or folded into frostings for a lemony lift.
Recipe FAQs
Yes. Lemon curd freezes well for 3–6 months. Thaw overnight in the refrigerator before using.
Lemon curd can be canned using water bath methods if you follow a recipe specifically designed for canning. Canning recipes often use bottled lemon juice for consistent acidity and slightly different proportions to ensure safe preservation. If you plan to can, use a tested canning recipe.
If you make this Meyer Lemon Curd Recipe, share a photo or leave a review — I love seeing how you use it!
Meyer Lemon Curd Recipe
Equipment
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fine mesh sieve
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medium saucepan
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whisk
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plastic wrap
Ingredients
- 1 teaspoon Meyer lemon zest
- 6 tablespoon Meyer lemon juice (2–3 lemons, depending on size)
- 6 tablespoon sugar
- 2 large eggs, room temperature
- ¼ cup unsalted butter, cubed
Instructions
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Whisk the lemon zest, lemon juice, sugar, and eggs together in a saucepan. Cook over low heat, whisking constantly to avoid scrambling the eggs, until the mixture begins to thicken.
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When the curd starts to thicken, add the butter a few pieces at a time, whisking until fully incorporated. Continue whisking until the curd is smooth and thick enough to coat the back of a spoon.
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Remove from heat and strain through a fine-mesh sieve into a bowl to remove any cooked egg or zest pieces.
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Press plastic wrap directly onto the surface of the curd to prevent a skin, then chill in the refrigerator for at least 1 hour. Store in an airtight container in the fridge for up to one month.
Notes
- Lemon curd freezes well for 3–6 months. Thaw overnight in the refrigerator before using.
- If using regular lemons, a splash of orange juice can soften the tartness and approximate Meyer lemon flavor.
Nutrition
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Calories: 209kcal
Nutrition values are estimates. Verify using your own data if required.