Meyer Lemon Curd Recipe

Meyer Lemon Curd Recipe

Meyer lemons are smaller, brighter, and less tart with just a hint of sweetness than regular lemons, making them perfect for desserts. This recipe takes less than 10 minutes and is ready to eat within an hour.


  • 3 large egg yolks only
  • 2 meyer lemons or 1 regular lemon (zest and juice them)
  • 6 tbs sugar
  • 4 tbs cold unsalted butter cut into 1 tbs pieces


In a saucepan whisk the zest and juice of the lemons, egg yolks and sugar.

Place over a medium heat and constantly stir with a wooden spoon for 5-7 mins (this keeps the lemon from creating a tinny taste).

Remove from heat.

Add the butter and stir until melted, combined and smooth.

Transfer to a jar or bowl and cover with jar lid or cling film.

Chill for 1 hour.

Store chilled in airtight container for 1-2 weeks. (Recommended)

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