Meyer Lemon Curd

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Simple and delicious Meyer lemon curd with only a few ingredients! Add it to your favorite breads, desserts, or yogurt!



3 teaspoons Meyer lemon zest (or one Meyer lemon)

1/3 cup granulated sugar

2 whole eggs

2 egg yolks

1/2 cup of lemon juice (about 4-6 Meyer lemons), strained*

Pinch of salt

4 tablespoons unsalted butter


In a small bowl, mix the sugar and lemon zest using your hands to saturate the sugar with the oils of the zest.  Set aside.

In a small pot, add the eggs, sugar and zest mixture, lemon juice, and salt. Whisk the ingredients together to combine.

Turn the heat on to low heat and add the butter.  Whisk continuously until the mixture thickens, up to 10 minutes.  The mixture will stick to the whisk and appear almost like an aioli consistency. You can also know it's ready if the curd coats the back of a spoon.

Turn off the heat and pour the mixture over a sieve atop a bowl. Whisk the mixture to get most of it through the sieve, then use a rubber spatula to press against any remaining solids. Scrape any leftover curd stuck to the bottom of the sieve into the bowl below. This makes about 1-1/2 cups depending on achieved thickness.

Let cool and store in an airtight container for up to two weeks in the refrigerator.


* for the lemon juice, depending on the size of the Meyer lemons, you may need several lemons. If you do not have Meyer lemons, traditional lemons are also delicious! You can also use store-bought lemon juice if you do not have fresh lemons.

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