Last updated on April 19th, 2024.

What Are Meyer Lemons?

Meyer lemons, named after Frank N. Meyer, who introduced them to the United States in the early 20th century, are a hybrid citrus fruit. They are a delightful citrus variety known for their sweeter and less acidic taste than traditional lemons. They’re believed to be a cross between a lemon and a mandarin or sweet orange, most likely a mandarine, resulting in a subtly floral flavor with a hint of sweetness.

Meyer Lemons vs. Lemons

The primary difference between Meyer and regular lemons is their flavor profile and appearance. Meyer lemons are sweeter, less acidic, and have a more complex taste, while regular lemons have a sharper, tangier flavor. They have thinner, smoother skin and are slightly larger than regular lemons. Their pulp is a deep yellow-orange color, and their juice has a sweeter, less acidic taste and is somewhat sweet.

Meyer lemon season is between December and May; unlike standard lemon, they are not sold off-season. So grab a bag of Meyer lemons when possible and enjoy some creamy, tangy custard.

For more citrus curd recipes, check out this Homemade Lemon Curd, this Lime Curd, this Raspberry Curd, This Blackberry Curd, and this Orange Curd.


The complete recipe, including measurements, is below in the recipe card.

  • Meyer lemon juice. (from approximately 3-4 Meyer lemons)
  • Meyer lemon zest.
  • Granulated white sugar.
  • Large egg at room temperature.
  • Large egg yolks at room temperature.
  • Unsalted butter.
ingredients to make meyer lemon curd.

How to Make Meyer Lemon Curd

Time needed: 20 minutes

Simple and easy few steps to make this creamy, zest custard.

  1. Prepare the lemons:

    Zest the lemons and squeeze the juice.

  2. Mix the ingredients:

    Mix the sugar, egg whites, and zest in a medium bowl. Then, pour in the juice and mix. Pour the mixture into a heat-proof saucepan.

  3. Cook:

    Over medium heat, cook the egg mixture while stirring until the mixture has thickened and coats the back of a spoon.

  4. Strain:

    Remove from heat and pour curd into a fine mesh sieve over a bowl. 

  5. Add the butter:

    Mix in the butter pieces and gently stir until the butter has melted. Allow to cook, then refrigerate.

Lemon zest and juice. A sauce pan with lemon mixture. A cooked custard in a pan. A sieve with custard over a bowl.
A bowl with custard and butter. a bowl with lemon meyer curd and a spoon.


  • Use fresh Meyer lemons for the best flavor.
  • Stay close when you cook the curd, and constantly stir to prevent the eggs from curdling.
  • Store the curd in airtight containers to maintain its freshness.
  • Use room temperature ingredients for best results.

Uses for Meyer Lemons Curd

It is a versatile condiment that can be used in various ways


Store the curd in an airtight container or a glass jar in the refrigerator for up to five days. To prevent contamination and maintain freshness, serve using clean utensils. To freeze, place it in the center of a large piece of plastic wrap, then put it in a freezer bag and freeze for up to eight weeks. When ready, put it in the refrigerator the night before. 


Can I use regular lemons instead of Meyer lemons?

While you can substitute regular lemons for Meyer lemons in this recipe, the flavor will be sharper and more acidic.

Can I reduce the sugar in this recipe?

The sugar in the recipe contributes to the curd’s texture and stability. You can experiment with reducing the sugar slightly, but it may affect the final result.

How can I make the curd thicker or lighter?

Reduce or increase the amount of butter for a thicker or lighter texture. Use 4-6 tablespoons of butter for a thinner recipe or ten tablespoons for a thicker one.

Why did my curd curdle?

It might curdle if you cook the mixture for too long with our stirring or over high heat. Another reason is that the ingredients are made at different temperatures. After running it through a sieve, allow it to cool, and try using a hand mixer to whip it.

creamy citrus custard.

More Creamy Recipes You Might Enjoy

Creme Legere, Classic Pastry Cream, Almond Cream.

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Meyer Lemon Curd Recipe

Creamy, sweet, and tangy curd made with fresh Meyer lemons.

Course Dessert
Cuisine American
Keyword meyer lemon curd
Prep Time 20 minutes
Servings 1 Cup
Author Dikla


  • 1/2 Cup Meyer lemon juice (120ml)
  • 2 teaspoons Meyer lemons zest
  • 1 Large Egg at room temperature
  • 3 Large Egg yolks at room temperature
  • 1/2 Cup Sugar (100g)
  • 1/2 Cup Unsalted butter, soft and cut into 1/4-inch pieces (113g)


  1. Mix the juice, zest, sugar, egg, and egg yolk in a medium bowl until smooth.

  2. Pour the mixture into a medium saucepan and cook over medium heat.

  3. Use a wooden spoon to constantly stir until the mixture has thickened and coats the back of the spoon.

  4. Remove from the heat and run the curd through a sieve over a clean bowl.

  5. Add the butter pieces and gently stir until completely melted.

  6. Cool at room temperature for about one hour, then refrigerate for up to five days.

Recipe Notes

  • Store the curd in an air-tight container or a mason jar for up to five days.
  • To freeze, mount the curd over a large piece of plastic wrap, seal it, place it in a freezer bag, and freeze for up to eight weeks.
  • Stay close as you cook the curd, and stir to prevent the eggs from curling.
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