Meyer Lemon Curd Recipe

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!

lemon curd in a canning jar
Click on the image above to PIN for later!

This blog post may contain affiliate links, which means I may receive a commission, at no cost to you, if you purchase through a link. Please see the full disclosure for further information.

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.

homemade lemon curd in a jar with a spoon

Ingredients Needed to Make Meyer Lemon Curd

Lemon curd is pretty easy to make and you only need 4 ingredients: Meyer lemons, sugar, eggs, and butter. Since Meyer lemons tend to be smaller than regular lemons, you will need 2-3 for the zest and juice. I also recommend using unsalted butter when you are making lemon curd.

How to Make Lemon Curd

  1. 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.
  2. Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately.
  3. Strain the lemon curd through a fine-mesh sieve into a bowl.
  4. 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.
meyer lemon curd in a canning jar

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.

Recipes that use Lemon Curd

As I mention, lemon curd has many uses. Check out my Meyer Lemon Cream Puffs, Easy Lemon Curd Filled Cupcakes and my Lemon Curd Cocktail 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.

lemon cream puff with whipped cream and Meyer lemon curd inside
Cream Puffs with Meyer Lemon Curd inside

Can You Freeze Lemon Curd?

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. 

Can Lemon Curd be Canned?

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.

Other Recipes to Check Out

homemade lemon curd in a jar with a spoon

Meyer Lemon Curd

Make this Meyer lemon curd recipe and you will never buy store-bought again!
5 from 16 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 cup
Calories: 209kcal
Author: EmilyFabulous

Equipment

  • fine mesh sieve
  • medium saucepan
  • whisk
  • plastic wrap

Ingredients

  • 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

Instructions

  • 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.
    adding butter to lemon curd
  • Keep whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately.
    lemon curd when done on stove
  • 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.
    lemon curd through mesh sieve
  • 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 with plastic wrap for chilling

Video

Notes

  • 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.

Nutrition

Serving: 4tbsp | Calories: 209kcal | Carbohydrates: 18.7g | Protein: 3.3g | Fat: 13.7g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 40mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 18.7g | Calcium: 15mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

a spoonful of lemon curd in a jar
Click on the image above to PIN for later!

Did you Make this Lemon Curd Recipe?

If you make this recipe, don’t forget to leave a comment below. You can also tag me on Instagram or Facebook with a picture of your creation.

If you want to get bi-monthly recipe updates, sign up for my email list. You can also follow me on Pinterest so you never miss a new recipe!


34 thoughts on “Meyer Lemon Curd Recipe”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating