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Meyer Lemon Curd

This recipe, entitled “Meyer Lemond Curd” was originally published on April 15, 2013 on Cooking for Seven. It’s one of the most delicious things I’ve ever made, so of course I needed to share it here on Buttered Side Up!


For some reason I am finding it particularly hard to write this post. Perhaps because I feel a disconnect with this recipe since I made it almost two months ago. That’s right – I made this delicious  meyer lemon curd for a bridal shower that I attended one day before I went into labor. 😱

Ah yes. Now I remember how delicious it was spread on fresh scones; how surprisingly easy it was to prepare; and how pretty it looked in aWeck jelly jar.

If you have never made lemon curd before, let me urge you to give it a try. It’s hardly more bother than making a pudding. And it’s amazingly fresh and rich at the same time. If you’re a lemon fan, this is definitely something not to be missed.

Meyer Lemons


  • Egg yolks: These are the basis for all curd recipes. They thicken it and make it rich and dreamy.
  • Sugar: Since meyer lemons aren’t quite as tart as regular lemons, you don’t have to use quite as much sugar.
  • Meyer lemon juice: You just need 1/2 cup!
  • Meyer lemon zest: This helps to boost the lemon flavor.
  • Butter: There is a ton of butter in this recipe: 12 tablespoons! Please use organic grass fed butter if you can find it!

How to Make Meyer Lemon Curd:

Okay, let’s talk about how to make it!

  • First, you combine the sugar and egg yolks in a heat proof bowl and whisk them vigorously for a minute. 
  • Then add the meyer lemon juice and zest and whisk for another minute.
  • Place the bowl over a pan of simmering water and cook until thickened, about 10-15 minutes, stirring constantly.
  • Now add the butter one tablespoon at a time, whisking until completely melted before adding the next piece.
  • Finally, make sure to strain the curd through a fine mesh sieve to catch the zest!

A bowl of meyer lemons


How to Use Meyer Lemon Curd

There are many uses for meyer lemon curd! Here are some of my favorites:

  • Stirred into Greek yogurt
  • Spread on top of English muffins
  • Dolloped on a slice of cheesecake
  • On scones (of course!)
  • In crepes

Can I Freeze Meyer Lemon Curd?

Yes. Make sure to let it cool completely before placing it in the freezer. You can defrost it in the refrigerator when you’re ready to use it again.

More Lemon Recipes:

Meyer Lemon Curd Recipe

Course Condiment, Dessert
Cuisine American, British
Keyword Lemon
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 cups
Calories 205 kcal
Author Erica Kastner


  • 8 egg yolks
  • 1 cup sugar (natural sugar can be used, but the curd won’t be as pretty)
  • 1/2 cup Meyer lemon juice
  • grated zest of 2 organic Meyer lemons
  • 12 tablespoons butter, cut into pieces


  1. Have ready a heat proof bowl and a fine-mesh sieve. In another heat-proof bowl (or the top of a double boiler) combine the egg yolks and sugar and whisk vigorously for 1 minute. Add the lemon juice and zest and whisk for another minute.
  2. Place the bowl over a pan of simmering water, making sure that the bottom of the bowl doesn’t touch the water. Cook, stirring constantly, until thickened, about 10-15 minutes. Add the butter one piece at a time, whisking until completely melted before adding another.
  3. Remove from heat and strain the curd through the sieve into the heat-proof bowl, pressing the curd through the sieve. Place plastic wrap directly onto the surface of the curd and refrigerate for at least 2 hours and up to 3 days. Now you’re ready to serve your lemon curd on fresh scones (with butter and Devonshire cream), or however you wish!

Recipe Notes

Recipe from Williams-Sanoma

Meyer Lemon Curd Recipe

Recipe Rating

Kimm Brown

Wednesday 9th of June 2021

Hi. I have made this lemon curd a few times and have always loved. It’s always thickened for me but not today. I’m stirred for 15 min over a double broiler. Added each part of butter separately. Followed the recipe exactly except the lemon zest. I used a couple packets of tru lemon which I love. Any thoughts on why it didn’t thicken and is it salvageable? I’m gonna reheat and see if it thickens. Or maybe add some gelatin. Thoughts ?

Erica Kastner

Monday 14th of June 2021

It could possibly have been the Tru Lemon. That's the only thing I can think of!

Ruth Ward

Monday 22nd of April 2019

Can you tell me how long a sealed jar of this will last for please? Thank you x

Erica Kastner

Monday 22nd of April 2019

I'm not sure! The original recipe states up to 3 days, but I would think it would be good for at least a week. ?‍♀️

Erica Lea

Monday 20th of February 2017

Thank you for letting us know what worked for you! I'll have to check out that tutorial on Fine Cooking.


Sunday 19th of February 2017

Thanks so much for your quick response and this recipe! I live in a small town and I just couldn't find Meyer lemons. I used regular lemons and added just 1T of sugar. It was extremely tart by itself, but I made it to layer in your lemon cake, and it was delicious there, everything balanced so nicely. We don't have a fine mesh strainer so I googled why it was necessary, which brought up you explaining it on PW food and friends, and also this site . I used your ingredients, and followed their directions to cream everything together and then heat, and it was really very painless, though I kept the pot on low, because when I put it up to medium, it started to bubble right away.

Erica Lea

Thursday 16th of February 2017

No, but Meyer lemons are sweeter than regular lemons, so I would increase the sugar by a tablespoon or two unless you're going for that punchy, tart flavor. :)