Make this easy Meyer Lemon Curd Recipe and you can use it for desserts, filling, as a condiment, and more! You only need four ingredients to make this delicious treat. Once you make homemade lemon curd you will never buy store-bought again!
I never realized how much I liked lemon curd until I started making my own at home. And using Meyer lemons to make this lemon curd recipe adds a unique layer of flavor people can't get enough of! If you can't find Meyer lemons, you can always use regular lemons and you will still have delicious lemon curd on your hands.
There are so many different ways you can use lemon curd including in desserts or as a dipping sauce. Lemon curd lasts up to a month in the fridge and can also be frozen for up to 3-6 months. So you can make some for now and save some for later! Lemon curd is also a great way to use up eggs if you have too many and need to use them.
Why I Love This Meyer Lemon Curd Recipe
I love this recipe because it's pretty easy to make and doesn't take too much time. Once you have your ingredients ready, making the curd only takes a few minutes.
I also love this recipe because there are so many ways to use lemon curd including in desserts like my Meyer Lemon Cream Puffs, on bread, or even in a cocktail like my Lemon Curd Cocktail! For a special treat, I will make a small bowl of lemon curd and indulge in the creamy lemony goodness.
Ingredients Needed to Make This Recipe
Meyer Lemons: You will need 2-3 Meyer lemons for their zest and juice. Meyer lemons are slightly smaller than regular lemons and have a sweeter and less acidic flavor, perfect for lemon curd. If you don't have Meyer lemons, regular lemons work just fine.
Sugar: White sugar is an essential ingredient that adds sweetness to balance the tartness of the lemons. It helps create a smooth and creamy texture in the curd.
Eggs: Eggs play a crucial role in thickening the curd and giving it a rich, velvety consistency. They also add richness and contribute to the overall flavor.
Unsalted Butter: It is recommended to use unsalted butter when making lemon curd. Butter adds a luscious and buttery flavor to the curd, enhancing its richness and texture.
What are Meyer Lemons?
Meyer lemons are smaller and sweeter than regular lemons and have a slight vanilla-herbal element. They smell AMAZING!
They are also darker in color than regular lemons. If you can’t find Meyer lemons you can always use regular lemons.
If you do use regular lemons, adding a splash of orange juice may help balance the tartness and give you a closer taste to Meyer lemon juice. This is optional.
How to Make Homemade Lemon Curd
Whisk the lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat whisking constantly. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately and strain the lemon curd through a fine-mesh sieve into a bowl.
Place plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill the curd in the fridge for at least 1 hour.
Recipes that use Lemon Curd
As I mentioned, lemon curd has many uses. Check out my Meyer Lemon Cream Puffs and my Easy Lemon Curd Filled Cupcakes recipes for different ways to use your homemade lemon curd. You can also use lemon curd as a condiment for toast or waffles, a filling for donuts, or served with fresh berries for a light and refreshing treat.
Yes! Lemon curd can be frozen for up to 3-6 months. Once you are ready to use it, remove it from the freezer and allow the curd to thaw in the fridge overnight.
Since there is a lot of citrus juice in lemon curd that is high in acid, it is perfect for canning in a water bath. The National Center for Food Preservation specifically says that lemon curd is safe for canning.
However, their recipe is slightly different than mine in that it is a larger yield that makes sense for canning. It also calls for bottled lemon juice which has a standardized acidity (fresh lemon juice is not recommended) and superfine sugar instead of granulated sugar.
Bottom line, if you want to preserve your lemon curd, use a recipe that is specifically for canning.
If you get a chance to make this Meyer Lemon Curd Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes right in your inbox.
Meyer Lemon Curd Recipe
- 1 teaspoon Meyer lemon zest
- 6 tablespoon Meyer lemon juice (2-3 lemons depending on the size)
- 6 tablespoon sugar
- 2 large eggs, room temp
- ¼ cup unsalted butter, cut into small cubes
- Whisk the lemon zest, lemon juice, sugar, and eggs in a pan on the stove. Cook over low heat (so you don't cook the eggs!), whisking constantly until thickened. Once the mixture has started to thicken, add the butter pieces a few at a time, whisking constantly until melted in.
- Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately.
- Strain the lemon curd through a fine-mesh sieve into a bowl. If you did get any cooked egg pieces these will strain out so don't worry.
- Place plastic wrap directly on the top of the lemon curd so a film doesn't form on top. Chill the curd in the fridge for at least 1 hour. Store in an air-tight container in the fridge and it will last for up to a month.
- Lemon curd can be frozen for up to 3-6 months. Once you are ready to use it, remove it from the freezer and allow the curd to thaw in the fridge overnight.
- If you do use regular lemons, adding a splash of orange juice may help balance the tartness and give you a closer taste to Meyer lemon juice.
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.