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Quick & Easy Meyer Lemon Curd

March 27, 2012

I had amazing plans for this Meyer lemon curd. I was going to sandwich it between these beautiful buttery cookies and angels were going to sing with each bite.

Unfortunately, not everything I make is amazing. Those cookies? They were just meh. They weren’t bad but they weren’t what I wanted either. Back to the drawing board with that recipe.

You know what is amazing though? This Meyer lemon curd! Emphasis on the ‘zing’. Like all lemon curds it’s has that wonderful bright lemony tartness, but it also has a hint of orange and a more complex flavor than regular lemon curd.


I cannot stop eating it.

I realize we may be approaching the end of Meyer lemon season now (I couldn’t find any last weekend) but if you can still get Meyer lemons, I highly recommend making this curd. If you can’t find Meyer lemons, no worries. According to Gourmet, you can use this same recipe with regular lemons if you up the sugar to 3/4 cup.

It’s so easy to make – no tempering, no egg separating, just dump all the ingredients in one pot and stir. For something so effortless, the payoff is major. There are a million things you can do with lemon curd, but right now I’m enjoying it with fresh strawberries and plain Greek yogurt for breakfast. Divine.


Quick & Easy Meyer Lemon Curd

Adapted from Gourmet
Makes about 1 cup

This recipe is very easy, but the key is patience. You must cook the curd on LOW heat very slowly and you must whisk constantly. For reference, my electric stove burners range from 1 to 9. I cooked my curd on 3 for 10+ minutes. If substituting regular lemons, increase sugar to 3/4 cup.


1/2 cup granulated sugar
zest of 2 Meyer lemons
1/2 cup Meyer lemon juice (about 3-4 large lemons)
2 large eggs
4 tablespoons unsalted butter, cut into tablespoon-sized pieces


Add all ingredients except butter to a saucepan over Low heat. Whisk to combine. Add butter. Continue whisking gently but constantly, heating slowly, until curd thickens and reaches 160°F on an instant read thermometer. Remove from heat.

For the smoothest curd, pour through a fine mesh strainer. Transfer to a storage container. Cover and refrigerate overnight before use. Curd keeps up to 1 week in the fridge.

  1. Jennifer A (Bread and Putter) permalink
    March 27, 2012 9:35 am

    Oh me oh my! Want, want want. I will have to actually remember to look for them next time at the store! ;-)

  2. March 27, 2012 9:44 am

    This looks fantastic! I love that it’s a quick version that doesn’t require all the tempering. I think this was the kick in the pants I needed to actually make a batch!

  3. March 27, 2012 9:52 am

    J’adore lemon curd. J’adore. J’adore. J’adore.

  4. fayerod permalink
    March 27, 2012 1:34 pm

    Can’t wait to try this recipe! I have been wanting to use meyer lemons to make something and this is it! So much easier than the lemon curd recipe I normally use. I hope you’re able to perfect your cookie recipe.

  5. March 27, 2012 3:45 pm

    Lemons are my absolute favourite!!

  6. March 27, 2012 4:35 pm

    This looks awesome. period.

  7. March 27, 2012 7:27 pm

    I need to make some lemon curd.

  8. March 29, 2012 12:15 pm

    Meyer lemons seem to be in so many recipes these days! Sadly, they are not available in any of my local groceries. I will try the Gourmet recommendation!

  9. May 24, 2012 6:11 pm

    Also, I like all the curd ideas on your blog :) I have eaten oatmeal with raspberries and lemon curd for a solid month, it might be time for a change!

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