Meyer Lemon Curd

5 from 23 votes

This Meyer lemon curd is silky, tangy, and easy to make! Use it as a spread, cake filling, or dessert topping for a burst of citrusy goodness.

Prep Time10

Cook Time15

Chill time3

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: meyer lemon curd, no bake dessert

Servings: cups

Calories: 807kcal

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).

To get the most juice out of your fresh lemons, roll them on a hard surface like a countertop for 5-10 seconds.

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.

Storing Instructions:

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.

Make Ahead Instructions:

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.