Unlock the secret to sunshine in a jar with this Meyer lemon curd recipe! Bursting with bright, tangy flavor and a silky smooth texture, this homemade curd transforms any dish from ordinary to extraordinary. This recipe adds a burst of citrusy goodness to every bite. Best of all, it’s easy to make, so you can enjoy fresh, homemade curd anytime!
Making this Meyer lemon curd recipe from scratch is easier than you think! We’ll guide you step by step, sharing expert tips to help you achieve the perfect balance of sweetness and tartness. No grainy texture, no curdling—just smooth, velvety lemon curd every time. Plus, if you run into any issues, we’ve got troubleshooting advice to help.
One of the reasons we adore this Meyer lemon curd is because our family always shares homegrown Meyer lemons with us over the holidays. Their naturally sweet, less acidic flavor makes them perfect for curd! Once you make a batch, you’ll want to keep it stocked in your fridge at all times.
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Why We Love This Meyer Lemon Curd Recipe
- Only 4 ingredients!
This easy lemon curd recipe only has four ingredients and is super simple to make for an amazingly tasty spread. - Perfect for adding to other dessert recipes.
You can easily make a lemon braid, lemon curd pie, or add some to the top of vanilla ice cream for dessert. - Lasts a long time in the refrigerator.
This homemade lemon curd can stay in the refrigerator for up to three weeks! This means you can add it to your desserts or spread some on toast for almost a month before needing to make another batch. Unless you eat it all before then, that is!
What are Meyer Lemons?
Meyer lemons, named after Frank Meyer, who introduced them to the US, are a hybrid breed that offers a sweet twist on regular lemons.
They’ve got a softer, smoother skin that’s more yellow-orange and they taste like a combination of lemons and mandarin oranges.
You can use them in all sorts of dishes because they’re not as tart or bitter as regular lemons. Just remember, they’re a bit delicate, so use them up quickly before they go bad.
Meyer lemon recipes are worth it for that extra pop of flavor in your cooking!
🎯 TFN Pro Tip
To get the most juice out of your fresh lemons, roll them on a hard surface like a countertop for 5-10 seconds.
Ingredient Notes and Substitutions
- Meyer lemons: these are perfect for this recipe, but if you’re not able to find them, you can use regular lemons instead.
- Butter: unsalted butter is best for this Meyer lemons recipe.
- Sugar: granulated sugar works best here.
- Eggs: bring the eggs to room temperature before using them.
Recipe Variations
- Sweeter curd: Meyer lemons are naturally sweeter than regular lemons, but you can add a little honey or vanilla extract for extra depth.
- Dairy-free version: Swap out the butter for coconut oil for a dairy-free alternative with a slightly tropical twist.
- Extra tart flavor: If you love a sharper citrus kick, mix in a splash of regular lemon juice with your Meyer lemon juice.
- Thicker curd: Simmer the curd a bit longer to evaporate more liquid or stir in an extra egg yolk for a richer consistency.
Love lemons for dessert? Try our lemon poke cake recipe and lemon cake cookies!
Equipment Used in this Recipe
- Large saucepan
- Medium bowl (heat resistant)
- Whisk
How To Make Easy Meyer Lemon Curd
- Gently dissolve the sugar.
Combine the sugar, lemon juice, and butter in a pan on the stove and turn the heat to medium to allow the ingredients to melt.
It’s important to not bring this mixture to a full boil or heat it too quickly or the sugar will crystalize.
- Temper the eggs.
In order to not make scrambled eggs, you’ll want to temper them by slowly adding small amounts of the hot sugar mixture to the bowl of eggs and whisking vigorously.
Continue adding the sugar mixture until it’s all combined and then return it to the stove to continue cooking.
*Watch out for small pieces of cooked egg at this point. If this happens it means the hot mixture was added to the eggs too quickly and the eggs cooked instead of tempered. If this happens, you’ll need to throw out this batch and start over.
- Cover with plastic wrap and cool.
After the curd is thickened and cooled slightly on the stove, move it to a glass container and cover it with plastic wrap, gently pressing it directly to the top of the curd in the bowl. This prevents a thin layer of “skin” from forming.
Keep it in the refrigerator for at least two hours to finish cooling and thickening.
🎯 TFN Pro Tip
For the smoothest lemon curd, always strain it through a fine mesh sieve before storing. This step removes any egg bits and creates a luscious, velvety consistency that’s perfect for spreading on scones, cookies, and cake layers.
Serving Suggestions
This Meyer lemon curd is incredibly versatile and pairs beautifully with both sweet and savory dishes! Drizzle it over pancakes, waffles, or scones for a bright citrusy kick, or use it as a cake filling to add a burst of flavor to your favorite desserts. It’s also a fantastic filling for cupcakes and pairs wonderfully with cheesecake, tarts, and shortbread cookies.
For a simple yet delicious treat, spread it on toast or mix it into yogurt for a refreshing breakfast option. Want to get creative? Stir a spoonful into tea or cocktails for a zesty twist that elevates your drinks. No matter how you enjoy it, this Meyer lemon curd recipe is sure to become a staple in your kitchen!
Recipe FAQs
Yes, freezing homemade lemon curd is a great way to save it for up to three months if you want to make it ahead of time or just want to save your leftovers.
Lemon curd is done cooking when it thickens enough to coat the back of your spoon without running off. It will continue thickening as it cools.
Yes, it’s possible to overcook this dessert. Keep an eye on it to make sure you take it off the stove as soon as it’s thickened.
You can make this easy lemon curd recipe ahead and keep it in the fridge for when you’re ready to use it. Store it in an airtight container in the refrigerator for up to 3 weeks.
Yes! However, regular lemons are more tart, so you may want to add a little more sugar to balance the flavor.
If your curd becomes too thick, gently reheat it over low heat and whisk in a tablespoon of warm water to loosen it up.
More Fruity Treats to Try…
If you tried this Meyer lemon curd recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Meyer Lemon Curd
Equipment
- large saucepan
- whisk
- heat resistant bowl - medium
Ingredients
- 4 large Meyer lemons juiced (about 1 cup of lemon juice)
- 8 tablespoons butter
- 1 ¼ cups sugar
- 4 large eggs
Instructions
- In a large saucepan, combine the lemon juice, butter, and sugar. Heat over medium high heat until the butter melts and sugar dissolves.
- Break the eggs into a medium (heat resistant) bowl and whisk them until well combined. Slowly add the lemon sugar mixture to the eggs, a few tablespoons at a time, stirring between additions. This prevents the eggs from curdling.
- Return the mixture back to the saucepan and turn heat to medium-low. Whisk the curd constantly, alternating with using a silicone spatula to prevent the mixture from sticking to the bottom or sides of the pan.
- Once the curd thickens enough to coat the back of a spoon, about 5 minutes, remove it from the heat.
- Allow the curd to cool for 15 to 20 minutes, then add to a bowl, stirring before covering the surface with plastic wrap to prevent a skin from forming on top.
- Let cool until just lukewarm, then refrigerate until set (about 2 hours).
Notes
- Can I freeze Meyer lemon curd? Yes, freezing homemade lemon curd is a great way to save it for up to three months if you want to make it ahead of time or just want to save your leftovers.
- How do you know when lemon curd is done? Lemon curd is done cooking when it thickens enough to coat the back of your spoon without running off. It will continue thickening as it cools.
- Can you overcook lemon curd? Yes, it’s possible to overcook this dessert. Keep an eye on it to make sure you take it off the stove as soon as it’s thickened.
- How do I store this? You can make this easy lemon curd recipe ahead and keep it in the fridge for when you’re ready to use it. Store it in an airtight container in the refrigerator for up to 3 weeks.
- Can I use regular lemons instead of Meyer lemons? Yes! However, regular lemons are more tart, so you may want to add a little more sugar to balance the flavor.
- What should I do if my curd is too thick? If your curd becomes too thick, gently reheat it over low heat and whisk in a tablespoon of warm water to loosen it up.
- Sweeter curd: Meyer lemons are naturally sweeter than regular lemons, but you can add a little honey or vanilla extract for extra depth.
- Dairy-free version: Swap out the butter for coconut oil for a dairy-free alternative with a slightly tropical twist.
- Extra tart flavor: If you love a sharper citrus kick, mix in a splash of regular lemon juice with your Meyer lemon juice.
- Thicker curd: Simmer the curd a bit longer to evaporate more liquid or stir in an extra egg yolk for a richer consistency.
- To get the most juice out of your fresh lemons, roll them on a hard surface like a countertop for 5-10 seconds.
- How to Store Lemon Curd: You can make this easy lemon curd recipe ahead and keep it in the fridge for when you’re ready to use it. Store it in an airtight container in the refrigerator for up to 3 weeks.
- To make Lemon Curd ahead of time: You can make Lemon Curd ahead. Store it in an airtight container in the refrigerator for up to 3 weeks. Freeze for up to 3 months. Freezing homemade lemon curd is a great way to save it for up to three months if you want to make it ahead of time or save your leftovers.
Nutrition
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Kim says
I’ve never tried lemon curd before but this is definitely one of my favorite new treats!
Casey says
This looks delicious! Can’t wait to try it with some vanilla ice cream.
Tara says
Oh yum! I love that beautiful, vibrant color. Such a fantastic use for Meyer lemons.
Chenee says
I love lemon and this was perfect right off the spoon! Can’t wait to make it again!
TAYLER ROSS says
I put this lemon curd on my pancakes this morning and OMG was it delicious! I’ll definitely be making this all spring long!