Meyer Lemon Curd

Meyer Lemon Curd

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 24 servings
Yield: 1 1/2 cups
Nutrition Facts (per serving)
73 Calories
5g Fat
7g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 73
% Daily Value*
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 49mg 16%
Sodium 14mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Total Sugars 6g
Protein 1g
Vitamin C 1mg 5%
Calcium 8mg 1%
Iron 0mg 1%
Potassium 19mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Meyer lemons are a cross between a regular lemon and a mandarin orange. Meyer lemons are smaller than regular lemons, with a smooth thin skin. Meyer lemons have a deep yellow, almost orange skin with a darker pulp then regular lemons. They are also sweeter than the lemons you might be used to. Meyer lemons are in season from December through May. To preserve this exciting seasonal fruit, lemon curd is a great choice. Whip up a batch and keep a jar in the refrigerator for use in desserts, or even simply on toast for breakfast.

Meyer lemons make a great lemon curd because they are sweet and don't require as much sugar as curd made with traditional lemons. You only need a few simple ingredients to make lemon curd: butter, Meyer lemons, sugar, and egg yolks. The mixture is gently cooked over a water bath to achieve a velvety texture without scrambling the eggs. If you want an even smoother result, the curd can be strained through a fine mesh sieve, if desired.

"The Meyer lemon curd was easy to prepare and cook—the flavor was intense, so a little goes a long way! It won't be super thick when it's cooked—it should coat the back of a spoon—but it will thicken as it cools and have a nice curd-like consistency after chilling." —Diana Rattray

meyer lemon curd on a sliced scone
A Note From Our Recipe Tester


  • 1/2 cup (1 stick) unsalted butter

  • 2 tablespoons Meyer lemon zest

  • 1/2 cup Meyer lemon juice

  • 3/4 cup sugar

  • 4 large egg yolks, beaten

Steps to Make It

  1. Gather the ingredients.

    Meyer Lemon Curd ingredients

    Kristina Vanni

  2. Melt the butter in the top of a double boiler or in a bowl placed over a saucepan of simmering water (the bottom of the bowl should not touch the water).

    butter melting in double boiler

    Kristina Vanni

  3. Stir in the Meyer lemon zest, juice and sugar. You can eat Meyer lemon peel, so this recipe uses both the zest and juice of the Meyer lemons for optimal flavor. To achieve the 2 tablespoons of zest and 1/2 cup of juice you will need about 3 medium Meyer lemons.

    lemon juice, sugar and butter in double boiler

    Kristina Vanni

  4. Add the egg yolks, and whisk continuously over the simmering water until thickened. This will take about 10 minutes.

    egg yolks being whisked into mixture over double boiler

    Kristina Vanni

  5. When the mixture is thickened and smooth and an instant-read thermometer registers 170 F, the eggs will have been safely cooked and the mixture will have reached the correct temperature for a curd consistency.

    Meyer Lemon Curd cooking over double boiler to reach temperature with whisk in bowl

    Kristina Vanni

  6. Remove from the heat and pour into glass jars. Store in the refrigerator.

    Meyer Lemon Curd in jars.

    Kristina Vanni

Tips on How to Serve Lemon Curd

Lemon curd is excellent when served with clotted cream and scones during afternoon tea. It is also a versatile topping for cheesecake and can be used as a filling in cupcakes. For breakfast or a refreshing dessert, spoon lemon curd over yogurt and berries. It is also delicious spread on toasted bread, with or without butter or cream cheese.

Meyer Lemon Curd Variations

  • This recipe can also be made with regular lemons. They tend to be a bit more tart than Meyer lemons, so if you want to achieve the same level of sweetness, increase the sugar by 1/4 cup.
  • If you are making lemon curd for a crowd, this recipe can easily be doubled or tripled.
  • For a smoother curd, you may strain it through a fine metal sieve, but the sieve will also strain out the bits of Meyer lemon zest.

Lemon Curd Storage

  • Lemon curd can be stored in an airtight container in the refrigerator for up to 1 month.
  • Lemon curd can be frozen for up to 1 year. When ready to thaw, place in the refrigerator for 24 hours. You will know lemon curd is bad if mold has developed on the surface of the spread.
  • Always store frozen items in airtight freezer-safe containers rather than glass jars.

What’s the best way to store Meyer lemons?

Meyer lemons should be kept in the refrigerator either in the crisper drawer or on a shelf. They will stay fresh for about 1 week.

Is lemon curd safe to eat?

Yes, when gently cooked over a water bath the eggs in lemon curd are heated to 170 F. This type of heat safely cooks the eggs but also allows them to achieve a silky texture.

How do you know when lemon curd is thick enough?

When it is done, the lemon curd should coat the back of a spoon. Dip a spoon in the lemon curd and run a finger down the back of the spoon. It should hold the trail you made. If the curd flows into the trail, cook it a little longer and test again. It will thicken when cooled and chilled.