Description
Bright, silky, and tangy-sweet, this homemade Meyer lemon curd is perfect for spreading on toast, swirling into yogurt, or filling cakes and tarts.
Ingredients
Scale
- 1/2 cup Meyer lemon juice (about 3–4 lemons)
- 1 tbsp Meyer lemon zest
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsalted butter, cut into cubes
- Pinch of salt
Instructions
- In a medium heatproof bowl, whisk together lemon juice, zest, sugar, eggs, and salt until well combined.
- Place the bowl over a saucepan of simmering water (double boiler method), making sure the bottom of the bowl doesn’t touch the water.
- Whisk continuously until the mixture thickens, about 10–12 minutes.
- Once thickened, remove from heat and whisk in the butter cubes one at a time until fully melted and incorporated.
- Strain the curd through a fine mesh sieve into a clean bowl to remove zest and any cooked egg bits.
- Let cool slightly, then transfer to jars or containers.
- Refrigerate until chilled and set, at least 1 hour.
Notes
Meyer lemons are sweeter and more floral than regular lemons, but you can substitute if needed. The curd keeps in the fridge for up to 1 week, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tbsp
- Calories: 75
- Sugar: 8g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 45mg
Keywords: lemon curd, Meyer lemon, citrus, spread, filling, dessert