I still remember the first time I squeezed a Meyer lemon and tasted that floral, almost peachy sweetness — it changed how I think about citrus. Fresh Meyer lemon recipes are all about using that softer, fragrant lemon flavor to brighten desserts, dressings, and even weeknight chicken. Below is a versatile Meyer lemon curd recipe (a building block), plus clear guidance on using it in everything from bars to breakfasts.
Why you’ll love this dish
Meyer lemons are sweeter and less acidic than regular lemons, so they give a creamy curd or a lemon sauce a rounder, more dessert-friendly citrus character. Making a simple Meyer lemon curd at home gives you:
- Intense, fresh lemon flavor without the sharp bite of supermarket lemons.
- A multipurpose ingredient: spread for toast, filling for tarts or bars, swirl for yogurt, or a glaze for fish.
- A small-batch project that takes under 20 minutes active cooking and stores beautifully.
“The Meyer lemon curd stole the show — bright, floral, and perfectly balanced. I used it on scones and in a tart the same weekend.” — A home-baker’s quick review
How this recipe comes together
This is the short workflow so you know what to expect before you start:
- Zest and juice fresh Meyer lemons; measure carefully for balance.
- Whisk egg yolks with sugar, then temper with hot lemon juice to avoid scrambling.
- Cook gently (double boiler or low heat) until the curd thickens to a coating consistency.
- Finish with butter for silkiness, strain for smoothness, and cool before storing.
What you’ll need
- 4 large Meyer lemons — for about 1/2 cup (120 ml) juice and 1–2 tsp zest (reserve extra for garnish)
- 3 large egg yolks
- 1 whole large egg (optional for extra stability)
- 3/4 cup (150 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, cut into cubes, room temperature
- Pinch of fine salt
Notes/substitutions:
- For a vegan version, see the Variations section below (uses coconut milk + cornstarch or silken tofu).
- If your lemons are tiny, you may need 5–6 to reach the juice amount.
Step-by-step overview
- Prep zest and juice, then set up a double boiler or low heat saucepan.
- Whisk eggs and sugar until smooth.
- Temper eggs with warm lemon juice, then cook and whisk until thick.
- Remove from heat, whisk in butter, strain, and chill.
Directions to follow
- Zest two Meyer lemons finely; then juice all lemons until you have about 1/2 cup (120 ml) of juice. Strain to remove pulp and seeds.
- In a medium bowl, whisk together 3 egg yolks, 1 whole egg (if using), and 3/4 cup sugar until the mixture is pale and slightly thickened.
- Place a saucepan with 1–2 inches of simmering water over medium-low heat. Put the egg-sugar bowl over the saucepan (double boiler) or use the same saucepan on the lowest heat, ensuring gentle cooking.
- Slowly whisk in the warm lemon juice to the egg mixture in a thin stream to temper the eggs. Continue whisking constantly.
- Cook, stirring or whisking frequently, until the mixture thickens and coats the back of a spoon — about 8–12 minutes. The curd should reach about 170–175°F (77–80°C) if you use an instant-read thermometer.
- Remove from heat. Whisk in the cubed butter a few pieces at a time until fully incorporated and silky. Add a pinch of salt and taste; adjust with a little extra lemon juice or sugar if needed.
- Pour the curd through a fine-mesh sieve into a clean jar to remove any zest bits or cooked egg bits for an ultra-smooth texture.
- Cool to room temperature, then refrigerate. The curd will thicken further as it chills.
Best ways to enjoy it
- Spread on warm scones, toasted brioche, or plain yogurt for breakfast.
- Use as the lemon layer in bars or tarts — pour over a prebaked shortcrust and chill.
- Dollop onto pancakes or crepes with fresh berries.
- Glaze roasted chicken or fish lightly for a bright finish (use sparingly and warmed).
- Stir a spoonful into whipped cream or mascarpone for a lemony frosting.
Storage and reheating tips
- Refrigerator: Store in a clean, airtight jar for up to 10–14 days. Always cool completely before sealing.
- Freezer: Freeze curd in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and whisk gently before using.
- Reheating: Warm gently in a small saucepan over very low heat or in the microwave in short bursts, stirring between each, until just spreadable. Do not boil.
- Food safety: Because this contains eggs, keep it refrigerated and discard if left at room temperature longer than 2 hours.
Pro chef tips
- Tempering is crucial: pour lemon juice slowly into the egg mix while whisking to avoid scrambled egg bits.
- Use a double boiler or very low heat. Direct high heat will curdle the eggs.
- Butter at room temperature emulsifies better. Add it off the heat.
- If curd appears grainy, strain it to salvage texture.
- For extra gloss, finish with a teaspoon of corn syrup (optional) when whisking in butter.
Creative twists
- Lavender-Meyer: Infuse 1 tsp dried culinary lavender in the lemon juice over low heat for 5–7 minutes, then strain before adding to eggs.
- Ginger-Meyer: Add 1 tbsp freshly grated ginger to the juice for a spicy lift.
- Boozy: Stir in 1–2 tbsp limoncello or Grand Marnier after removing from heat.
- Coconut vegan curd: Simmer 1 cup full-fat coconut milk with zest, whisk in sugar and 1–2 tbsp cornstarch slurry, cook until thick, then cool.
- Marmalade-style: Reserve 1/4 cup finely chopped Meyer lemon peel (very thin) and fold into curd for texture.
Helpful answers
Q: How many Meyer lemons equal 1/2 cup juice?
A: Typically 3 medium Meyer lemons yield about 1/2 cup (120 ml) juice. Meyer lemons vary, so juice extras if needed.
Q: Can I use regular lemons instead?
A: Yes, but regular lemons are tarter. Start with 3/4 of the juice amount and taste — you may want a bit more sugar to balance acidity.
Q: Can I make curd ahead for holiday baking?
A: Absolutely. Curds keep 10–14 days refrigerated or 3 months frozen; great to prepare ahead for tarts and bars.
Q: What if my curd doesn’t thicken?
A: Continue cooking gently; if after 15 minutes it’s still runny, whisk a teaspoon of cornstarch with a tablespoon of cold water and stir in, then cook until thickened. Strain afterward for smoothness.
Q: Is it safe to eat because it has eggs?
A: The curd is cooked to around 170–175°F, which sufficiently cooks eggs for safety. Still, keep refrigerated and follow the storage guidance above.
Conclusion
Meyer lemon curd is a small-batch powerhouse: simple to make, endlessly adaptable, and perfect for elevating baked goods or breakfasts. If you’re inspired to use your curd as a classic dessert, try one of these tested bar recipes for structure and proportions: Meyer Lemon Bars | Love and Olive Oil or this bright take on the bar from Meyer Lemon Bars – What A Girl Eats.
Meyer Lemon Curd
Ingredients
Meyer Lemon Ingredients
- 4 large large Meyer lemons For about 1/2 cup (120 ml) juice and 1–2 tsp zest.
Egg Ingredients
- 3 large large egg yolks
- 1 whole large egg (optional for extra stability)
Sweeteners and Fats
- 3/4 cup granulated sugar
- 6 tbsp unsalted butter Cut into cubes, room temperature.
- 1 pinch fine salt
Instructions
Preparation
- Zest two Meyer lemons finely; then juice all lemons until you have about 1/2 cup (120 ml) of juice. Strain to remove pulp and seeds.
- In a medium bowl, whisk together 3 egg yolks, 1 whole egg (if using), and 3/4 cup sugar until the mixture is pale and slightly thickened.
Cooking
- Place a saucepan with 1–2 inches of simmering water over medium-low heat. Put the egg-sugar bowl over the saucepan (double boiler) or use the same saucepan on the lowest heat, ensuring gentle cooking.
- Slowly whisk in the warm lemon juice to the egg mixture in a thin stream to temper the eggs. Continue whisking constantly.
- Cook, stirring or whisking frequently, until the mixture thickens and coats the back of a spoon — about 8–12 minutes. The curd should reach about 170–175°F (77–80°C) if you use an instant-read thermometer.
Finalizing
- Remove from heat. Whisk in the cubed butter a few pieces at a time until fully incorporated and silky. Add a pinch of salt and taste; adjust with a little extra lemon juice or sugar if needed.
- Pour the curd through a fine-mesh sieve into a clean jar to remove any zest bits or cooked egg bits for an ultra-smooth texture.
- Cool to room temperature, then refrigerate. The curd will thicken further as it chills.
