Meyer Lemon Curd

This Meyer lemon curd recipe is creamy, tart, and has a delicious citrusy taste that’s a combination between lemon and orange. This simple homemade recipe takes less than 30 minutes to make, before the curd is chilled in the fridge for 2 hours. A variation of my lemon curd recipe, this Meyer lemon curd is perfect as a spread for biscuits or a filling for a tart.

Jump to:

• Why You'll Love This Recipe
• Meyer Lemon Curd Ingredients
• What Are Meyer Lemons
• How to Make Meyer Lemon Curd
• How to Store the Fruit Curd
• Pro Tips for Making Lemon Curd
• Meyer Lemon Curd - Frequently Asked Questions
• If You Like This Recipe, Try These Recipes
• Meyer Lemon Curd

One of the first recipes I made for this blog was a Strawberry Curd. I fell in love with the flavor because it tasted just like strawberries in a jar.

This homemade Meyer lemon curd recipe is easy to follow, bursting with fresh, seasonal flavor, and versatile enough to become your new go to recipe for special occasions.

If you're new to making fruit curds, my recipes will guarantee your success. Whether you're making them as a fruit spread for biscuits or as a tart filling you and your family will love every spoonful.

Why You'll Love This Recipe

• Easy to Make: The recipe is surprisingly simple and takes less than 30 minutes to make. So ditch the store-bought stuff and whip up a batch of homemade goodness in no time.
• Fresh & Flavorful: Made with fresh-squeezed Meyer lemon juice and zest, this curd bursts with bright, citrusy flavor. The egg yolks and butter add a richness and creaminess that takes it to the next level.
• Multiple Uses: This recipe is versatile! You can use this as a filling for a tart, as in my Meyer Lemon Tart, a topping for ice cream, or for breakfast as a topping for pancakes

For more ideas on fruit curds check out my other fruit curd recipes on the blog. Ther are 13 to choose from. Some of my favorites include:

• Lime Curd
• Blueberry Curd
• Raspberry Curd

Baking Tip: For the best flavor in your fruit curds use in season or frozen fruit. Fruit curds made with out of season fruit will often have a flat taste.

Meyer Lemon Curd Ingredients

The basic recipe for this lemon curd consists of four ingredients:

• Meyer Lemons. Use fresh squeezed Meyer lemon juice. Use an electric juicer to get the most juice out of the lemons.
• Large Eggs and Egg Yolks. The eggs add flavor, thicken the curd and create a creamy texture. They also make a stable emulsion - meaning the curd won't separate or break apart when it cools.
• Granulated Sugar. Sugar adds sweetness, but the main purpose of the sugar is to combine with the eggs to create a creamy custard. The sugar breaks up the protein clumps in the eggs, which results in raising the temperature in which the eggs set. Permitting the egg proteins to set slow and disperse with the other ingredients results in a smooth and creamy lemon curd.
• Unsalted Butter. Butter adds richness to the curd and helps make the curd satiny smooth. However if you're allergic to dairy, you can leave out the butter.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

What Are Meyer Lemons

Meyer lemons were first introduced to the United States from China in the early 20th century by Frank Meyer, from whom they get their name. This winter citrus is a cross between a regular lemon and a mandarin orange. The flavor that comes from combining these two fruits is what sets these lemons apart.

• Meyer lemons are more round than regular lemons, with smoother; a thin, deep yellow to orange skin, and dark yellow pulp. The differences are very distinct, especially when you see both types of lemons side by side. Check out my section on citrus recipes for more Meyer lemon uses.
• While they’re acidic, Meyer lemons don’t have the same tartness as regular lemons. They’re much sweeter and since the rinds also have a more complex flavor than regular lemons, they were the perfect choice for my Meyer Lemon Upside Down Cake.
• Unlike regular lemons which are available year-round, Meyer lemons are typically available December - April in the Pacific Northwest.

How to Make Meyer Lemon Curd

Step 1: Pour sugar in a bowl and zest the lemon directly into the sugar. With your fingers rub the sugar and lemon zest together until the sugar turns yellow.

When citrus fruit is zested the oils are released and a lot of the flavor and scent are in the oils. Zesting the fruit directly into the sugar ensures that you are capturing as much flavor as possible.

Baking Tip: For the best lemon curd, use real lemons because you want the zest and the kick of real lemon juice. You'll need 4-5 Meyer lemons (depending on their size) to get 3/4 cup of lemon juice.

Step 2: Whisk the eggs, egg yolks and sugar together in a 2-quart or 3-quart non-reactive saucepan until the mixture is well blended the sugar starts to dissolve.

A non-reactive saucepan is a stainless steel pan or a cast-iron pan coated with enamel. These materials will not react with the acid in the lemons. Do not use an aluminum pan. Aluminum will react with the acid in the lemons and produce a metallic taste.

Step 3: Add the lemon juice and butter and slowly stir the ingredients together. The butter will remain solid until you start to heat the mixture.

If you're allergic to dairy you can leave out the butter.

Step 4: Place the saucepan over medium heat and whisk it constantly making sure to cover the entire bottom of the pan. Do not walk away from the curd while you are cooking it or it will burn.

If you have to walk away for some reason, remove the pan from the heat.

Step 5: When the curd has thickened and reached the right temperature strain it through a fine-mesh strainer to remove any solids (little bits of cooked eggs and the zest) so it is extra smooth.

The temperature is listed in the recipe to ensure that you have cooked the curd enough so it will thicken as it cools. As the curd starts to thicken and steam rises from the surface, check the temperature often.

Don't let the curd boil. Boiling curd will cause it to curdle and create a grainy texture. If the lemon curd does curdle, strain it twice through a fine-mesh strainer, to remove the grainy bits. If that doesn't work, process it in a blender to try and smooth it out.

Step 6: Chill the curd immediately to keep bacteria from forming. Cover the surface of the curd with plastic wrap to keep a skin from forming on the surface of the lemon curd.

Step 7: When the curd has chilled place it in an airtight container.

How to Store the Fruit Curd

The lemon curd is good in the refrigerator for up to 2 weeks and can be frozen for up to one year. If you freeze it, allow it to thaw in the refrigerator about 24 hours before you're ready to use it.

Pro Tips for Making Lemon Curd

• Use a nonreactive (stainless steel) saucepan to make the curd. An aluminum pan will react with the acid in this fruit and affect the taste.
• Use a thermometer to check the temperature of the curd to ensure that it cooks long enough without boiling.
• Use unsalted butter for this recipe. Salted butter will create an off taste.
• If using the curd to make a tart, the warm curd can be poured directly into the prepared tart shell.

Meyer Lemon Curd - Frequently Asked Questions

If you make this Meyer lemon curd recipe please leave a rating and a comment below.

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