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Meyer lemon curd in a mason jar with a spoon
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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 Levy Frances

Ingredients

  • 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)

Instructions

  • Mix the juice, zest, sugar, egg, and egg yolk in a medium bowl until smooth.
  • Pour the mixture into a medium saucepan and cook over medium heat.
  • Use a wooden spoon to constantly stir until the mixture has thickened and coats the back of the spoon.
  • Remove from the heat and run the curd through a sieve over a clean bowl.
  • Add the butter pieces and gently stir until completely melted.
  • Cool at room temperature for about one hour, then refrigerate for up to five days.

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.