Go Back
+ servings

Meyer Lemon Curd

Course: Condiment
Cuisine: Compliments many cuisines
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 32 tablespoons
Calories: 22kcal
Beautifully bright, this Meyer Lemon Curd recipe can be used for many desserts.
Print Recipe


  • Medium-sized saucepan
  • Glass or stainless steel bowl large enough to sit on top of a medium-sized saucepan.
  • Strainer


  • ½ cup lemon juice
  • zest of one lemon
  • ½ cup granulated sugar
  • 2 eggs
  • 2 egg yolks
  • ¼ cup butter 4 tablespoons or half stick


  • Heat a medium-sized pan with 2 inches of water in the bottom to a simmer. Keep at a low simmer, using medium heat.
  • It is very important what type of bowl is used to make the lemon curd. Make sure you use either glass or stainless steel. Other metals such as aluminum can react with the lemon juice leaving a metallic taste.
  • The lemon curd is cooked using a double boiler or a bain-marie, which is a gentle and indirect way of cooking.
  • Add the eggs to the medium-sized bowl. While whisking, add the sugar and lemon juice. Place the bowl over the simmering water in the saucepan. Again with a whisk, continually stir the egg mixture. By putting the bowl over the simmering water, steam is trapped and will help to gently cook the curd. It is very important to continually stir so that the curd will be very smooth without cooked bits of egg.
  • The curd will start to thicken as the egg mixture starts to warm. Continue to stir, until the texture of the curd is thicken enough so that the whisk is leaving tracks. You will be able to scoop the curd with the whisk and soft peaks will form. Take the bowl off the heat so that the curd does not continue to cook. If cooked too long, you may have scrambled the eggs.
  • Put the strainer over another bowl and pour the curd through. This will trap any bits of over-cooked eggs. Add the zest and the butter to the strained curd, stirring to incorporate.
  • As the curd cools it will thicken more, especially if refrigerated.
  • Makes 2 cups.


Will keep for 2-3 weeks covered in the refrigerator.  


Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 6mg | Potassium: 12mg | Fiber: 1g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg