Meyer Lemon Curd

Oh, Meyer lemon curd—it’s like sunshine in a jar! It’s silky, tangy-sweet, and so much brighter than anything you’d ever find at the store. Perfect for spreading on toast, swirling into yogurt, topping cakes, or honestly, just eating with a spoon. What I love about this recipe is how simple it is, and kids love to help with the whisking!

Let’s make some, shall we?

What You’ll Need

3 large Meyer lemons (for juice and zest)
1/2 cup granulated sugar
2 large eggs
1/2 cup unsalted butter, cubed (at room temperature)
Pinch of salt

Pro Tips

Zest before juicing: It’s so much easier to zest the lemons while they’re still whole. Trust me on this one.
Don’t stop whisking: Keep that whisk moving while you’re cooking the curd—this prevents the eggs from scrambling.
Strain it for extra smoothness: Even if you’re careful, straining at the end ensures the creamiest curd.
Taste and adjust: Meyer lemons are naturally sweeter, but if you like it more tart, add a bit of extra zest.

Tools You’ll Need

Microplane or zester
Citrus juicer
Medium saucepan
Whisk
Heatproof spatula
Fine mesh strainer
Jar for storing

Substitutions and Variations

Regular lemons: Swap Meyer lemons for regular ones, but you might need a bit more sugar to balance the tartness.
Honey: Use honey instead of sugar for a floral sweetness.
Dairy-free: Replace butter with coconut oil for a tropical twist.

Make-Ahead Tips

You can make this curd up to 1 week ahead. Store it in a jar in the fridge, and it’ll stay bright and creamy.

Instructions

Step 1: Zest and Juice the Lemons

Zest your lemons first, then cut them in half and juice them. You’ll need about 1/3 cup of juice.

lemon zest in a small bowl, halved lemons, and a small glass bowl of freshly squeezed Meyer lemon juice on a white marble counter

Step 2: Combine Ingredients

In a medium saucepan, whisk together the sugar, eggs, and salt. Add the lemon juice and zest, then whisk until smooth.

medium saucepan with a whisk mixing sugar, eggs, salt, Meyer lemon juice, and zest into a pale yellow mixture

Step 3: Cook the Curd

Place the saucepan over medium-low heat and whisk constantly. Cook until the mixture thickens and coats the back of a spoon, about 8–10 minutes.

thickened Meyer lemon curd in a saucepan with a whisk coated in the glossy curd

Step 4: Add Butter

Remove the pan from heat and whisk in the butter, one piece at a time, until fully melted and silky.

small cube of butter melting into the warm Meyer lemon curd in a saucepan

Step 5: Strain the Curd

Pour the curd through a fine mesh strainer into a clean bowl or jar to remove any zest or egg bits.

Step 6: Chill and Serve

Let the curd cool completely before storing it in the fridge. It will thicken even more as it chills.

Meyer lemon curd with condensation on the glass

Leftovers and Storage

Store the curd in an airtight container in the fridge for up to 1 week. You can also freeze it for up to 3 months! Just thaw it overnight in the fridge before using.

Conclusion

There you have it—bright, creamy Meyer lemon curd that’s good enough to eat straight from the jar. I’d love to hear how you use yours! Leave a comment with your favorite way to enjoy it or ask any questions if you need help. Let’s get cooking! 😊