This easy Meyer Lemon Curd recipe is so simple to make and is fantastic spread on toast or used to make cookies, pies, tarts, cake filling, and it’s especially delicious topped on French Toast or ice cream. This lemon curd recipe has a few ingredients and makes a pint mason jar of curd. If Meyer Lemons are not in season, feel free to substitute standard lemon
 with good results.
Contents
Why You’ll Love this Recipe
One of my favorite citrus fruits, besides grapefruit, is the aromatic are beautiful juicy Meyer Lemons. I am drawn to them like a magnet whenever they are available at the store. Their orange-ish hued smooth skin almost looks like an orange and the smell. The smell is heaven. They are sweet and tart all in the same bite. Heaven I tell ya. This delicious lemon curd will quickly become on your favorites due to how easy it is to make and it’s the creamiest curd ever! Use it to make lemon bars or thumbprint cookies.
Ingredients to Make Lemon Curd
Just a handful of ingredients are necessary to make this basic recipe
- Butter: unsalted butter will work best for this lemon curd recipe
- Lemon juice: meyer lemon juice or if they aren’t in season, use regular lemons
- Lemon zest: meyer lemon zest from about 1 lemon
- Sugar: white sugar, superfine sugar, or sugar substitutes like Truvia Baking Blend
- Whole Eggs: separated. This will create the custard-like texture of the homemade lemon curd
Find the printable recipe card with exact measurements and step-by-step instructions below.
Substitutes & Variations
- Fruit: substitute regular lemons for meyer lemons. You can also use this recipe to make other citrus curd recipes like mandarin orange, lime, or grapefruit.
- Sugar: I have tested this recipe using Truvia Cane Sugar Blend with great results if you’re looking for a lower sugar option.
How to Make the Best Lemon Curd
This homemade meyer lemon curd recipe only has a couple ingredients and comes together really fast.
- In a small saucepan, warm the butter over medium-low heat until melted. Remove from heat and allow to cool to lukewarm. Whisk in the egg yolks and set aside.
- In a medium bowl, add the lemon juice, zest, sugar and egg whites and whisk to combine. Pass the egg white mixture through a fine mesh sieve into the butter and yolk mixture, press the zest solids to extract as much liquid as possible. Return the pot to the stove and cook over medium heat, stirring constantly with a wooden spoon, until the mixture coats the back of a spoon and is glossy.
- Pour into a glass mason jar and place the jar in an ice bath for 20 minutes. Cap tightly and store in the refrigerator for up to 1 week. Note: Lemon curd should not be stored at room temperature after it is opened because it has a high moisture content and is made using eggs.
Tips & Tricks
- Refrigerating: Lemon curd can be kept in an airtight container in the refrigerator for up to one week. Glass is recommended to prevent a metallic taste from metal containers.
- Freezing: Lemon curd can be frozen up to three months. To freeze, transfer the curd to a freezer-safe container, leaving about 1/2 inch of space at the top and bring to room temperature before freezing. When you’re ready to use it, thaw the frozen lemon curd overnight in the refrigerator.
- Canning: Lemon curd can be canned using the water bath canning method, but the shelf life is only 3 to 4 months.
- NOTE: Lemon curd should not be stored at room temperature after it is opened because it has a high moisture content and is made using eggs.
FAQs
Meyer lemons, native to China, are a cross between citron and a mandarin & pomelo hybrid. The meyer lemon is sweeter than other lemons with only a slight bitterness.
Meyer lemons are floral and sweet and barely acidic like a standard lemon. The flavor is similar to a standard lemon mixed with orange juice.
Most large grocery chains carry meyer lemons. They are typically sold in cello or netted bags of a specific quantity and are not typically sold by the single lemon.
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Meyer Lemon Curd
Ingredients
- 1 cup unsalted butter
- 1 cup Meyer Lemon juice
- 2 tsp Meyer Lemon zest
- ½ cup white sugar
- 2 eggs, separated
Instructions
- In a small saucepan, warm the butter over medium-low heat until melted. Remove from heat and allow to cool to lukewarm. Whisk in the egg yolks and set aside.
- In a medium bowl, add the lemon juice, zest, sugar and egg whites. Whisk to combine. Pass through a fine-meshed sieve into the butter and yolk mixture, press the zest solids to extract as much liquid as possible. Return the pot to the stove and cook over medium heat, stirring constantly, until the mixture coats the back of a spoon and is glossy. Pour into a glass jar and place the jar in an ice bath for 20 minutes. Cap tightly and store in the refrigerator for up to 1 week.
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Notes
Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!
do you the same amount of truvia, as sugar in a recipe?
use double the amount of sugar to Truvia. Ratio is 1 cup sugar = 1/2 cup Truvia