Introduction
There’s something downright magical about Meyer lemons. They’re a little sweeter, a little softer, and way more fragrant than your average lemon—which makes them perfect for making lemon curd. If you’ve never made lemon curd from scratch before, don’t worry—it’s way easier than it sounds, and once you taste it, you’ll never go back to store-bought. This Meyer Lemon Curd is silky smooth, just the right balance of tart and sweet, and comes together in about 10 minutes. Whether you’re spreading it on toast, spooning it over pancakes, or filling cupcakes, this stuff is sunshine in a jar.
Detailed Ingredients 🍋🍳🧈
Here’s what you’ll need to whip up this luscious curd:
- 🍋 3 to 4 medium Meyer lemons (about 1 pound)
- 🍬 ½ cup granulated white sugar
- 🥚 2 large eggs
- 🧈 ½ cup (1 stick) unsalted butter, cut into 4 pieces
Direction
- Zest your Meyer lemons until you’ve got about 2 teaspoons of that golden zest. Then squeeze them until you have ½ cup juice.
- In a metal bowl, whisk together the lemon zest, juice, sugar, and eggs until smooth.
- Add in the butter pieces.
- Set the bowl over a saucepan of simmering water (double boiler style) and whisk constantly for 5 to 6 minutes. You’ll know it’s done when it thickens and a thermometer reads 160°F.
- Strain the curd through a fine mesh sieve into another bowl.
- Serve warm or place a piece of wax paper directly on the surface to cool completely and avoid that skin from forming.
My Story
I first made Meyer lemon curd on a whim after finding a bag of those sweet little lemons at my local farmer’s market. I had no idea what I was doing, but I figured—why not? Let me just say, one spoonful in and I was hooked. It’s like lemon bar filling but smoother, silkier, and way more versatile. I spread it on scones for brunch, filled a cake with it for my son’s birthday, and even stirred a spoonful into plain yogurt (game changer). Now, whenever Meyer lemons are in season, I buy them by the dozen and make batch after batch. It’s sunshine you can eat, and honestly, who doesn’t need more of that?
FAQ
Q: Can I use regular lemons instead of Meyer lemons?
You can! The flavor will be a bit more tart, so you may want to add a touch more sugar to balance it out.
Q: How long does lemon curd last in the fridge?
Up to 2 weeks in an airtight container. Just keep it chilled.
Q: Can I freeze it?
Absolutely. Freeze in small portions and thaw in the fridge when ready to use.
Q: Why strain the curd?
Straining removes any bits of cooked egg or zest, leaving you with an ultra-smooth texture.
Q: What if I don’t have a thermometer?
No problem—just watch the texture. It should coat the back of a spoon and leave a clear path when you run your finger through it.
Suggestion
- Spread it on toast, pancakes, or waffles for a citrusy breakfast boost.
- Use it as cake or cupcake filling—especially delicious in vanilla or almond cakes.
- Stir into Greek yogurt or oatmeal for a creamy, tangy swirl.
- Swirl into cheesecake batter before baking.
- Give it as a gift in cute jars with ribbon—it’s always a hit!
Conclusion
Meyer Lemon Curd is one of those recipes that makes you feel like a kitchen wizard. It’s simple, quick, and the end result is something rich, bright, and totally gourmet. Once you’ve made it, the possibilities are endless—from breakfast to dessert, even just sneaking a spoonful straight from the jar (no judgment here). The gentle sweetness of Meyer lemons makes this curd something truly special—it’s lighter, sunnier, and just happy. So next time you spot these golden beauties at the store or market, grab a few and treat yourself to a jar of homemade sunshine. You’ll be hooked—I promise.
— Sarah Cooper
Gotubbe.com 🍋✨
