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Meyer Lemon Curd

This Meyer lemon curd has just the right amount of bite! A smooth, easy lemon curd recipe to use as a topping for pancakes, waffles or even as a yummy dessert filling!

meyer lemon curd

Hi guys, happy Monday! How was the weekend? We had a great one, even though Saturday I thought the roof was going to blow off of our house and we got another spattering of snow. Ah well, it’s sunny again and I just KNOW spring is on the way!

I spent all of Saturday working on the blog, but doing all of the non-exciting things that just have to get done. Doing work that doesn’t show obvious results from your effort is always slightly exasperating. I like to feel like all that time was spent doing something (which it was, but it’s all behind the scenes)!!

ANYWAY rant over. 

What I wish I had spent my Saturday doing, was making some more of this Meyer lemon curd 😉

Meyer lemon curd

What is lemon curd?

This thick, luscious, lemony creation is basically a sweet, yet tart, fruit spread, dessert topping or filling. I love to put lemon curd all over pancakes and French toast, and sometimes even in my oatmeal. It’s such a versatile dessert!

My recipe here today is a slight variation on the tradition lemon curd, as it contains Meyer lemons instead of traditional lemons.

What is a Meyer lemon?

Meyer lemons are basically a mix between a standard lemon and a mandarin orange. They’re generally softer, smaller and slightly sweeter. In general, you can use a Meyer lemon in any recipe that uses a regular lemon, but the flavor will be slightly sweeter with a bit of a floral taste.

Aaaand they’re pretty.

Meyer lemons

How do you make Meyer lemon curd?

Traditionally, lemon curd is made with egg yolks, sugar, butter and lemon juice. Everything gets heated up together (other than the butter) in a double boiler on the stove, constantly whisking until it thickens. The butter is added at the end to create that buttery, silky smooth texture.

I actually don’t have a proper double boiler, so I improvise with a glass mixing bowl on top of a pot of simmering hot water. It works just as well!!

The cooking/simmering takes about 10 minutes. Not too shabby! You will need to refrigerate the curd for a couple of hours to let it continue to thicken up and be the right consistency for eating!

How long does lemon curd keep?

You can keep this Meyer lemon curd in the fridge for a week to 10 days. I like to make it before I know I’m going to have pancakes or French toast on the weekend. It’s also awesome in a bowl of oatmeal!

A couple of years ago I used lemon curd in this lovely lemon cake. SO GOOD! Your options are really endless.

The smell of spring is in the air and I am ready for all of the lemon things coming our way. Let’s start with this super easy Meyer lemon curd!!

Meyer lemon curd

meyer lemon curd

Some other sauces and spreads for your dessert arsenal:

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meyer lemon curd

Meyer Lemon Curd


  • Author: Katherine | Love In My Oven
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 1 cup 1x

Description

This Meyer lemon curd has just the right amount of bite! A smooth, easy lemon curd recipe to use as a topping for pancakes, waffles or even as a yummy dessert


Scale

Ingredients

  • 2 large egg yolks + 1 whole egg
  • 1/2 cup granulated sugar
  • zest of 1 Meyer lemon +Β juice of 3 Meyer lemons (~1/2 cup)
  • pinch of salt
  • 6 tbsp unsalted butter, room temperature, cut into pieces

Instructions

  1. Fill the bottom of your double boiler with a couple inches of water and turn to high heat, bringing it to a boil, then reducing it to a steady simmer*.
  2. In the top part of the double boiler, add the egg yolks and egg, sugar, lemon zest and lemon juice, and salt. Whisk to blend together, then continue whisking for about 10 minutes, or until the mixture thickens up. Be sure to continue whisking or the egg may curdle. Once the curd coats the back of a spoon, remove it from heat and add the butter, stirring it until it melts. Place the curd in a glass bowl or jar and place a piece of plastic wrap on top, to avoid the curd forming a “skin”. Place the curd in the fridge for 2-3 hours or until completely cooled. Serve immediately, or keep in the fridge for later.

Lemon curd will keep in the fridge, sealed, for one week to 10 days.


Notes

*If you don’t have a double boiler, you can use a glass or aluminum bowl that fits on top of a smaller pot. Fill the bottom pot with the water.

  • Category: spreads
  • Method: stovetop
  • Cuisine: american

Keywords: Myer lemon curd// Meyer lemon recipes // lemon curd recipe egg yolk

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Meyer Lemon Curd

48 Comments

  1. Kelsie | the itsy-bitsy kitchen

    Meyer lemons rule! I love lemon curd but I’ve never actually made it with Meyer lemons. That changes soon! This is calling my name, Katherine!

  2. Absolutely love this, Katherine! The perfect Spring treat…I’ve never made lemon curd and it looks so thick and delicious! Sounds perfect to spread on everything, and I love the idea of the oatmeal! YUM!

  3. I really love meyer lemon curd! It’s such a great thing to have on hand and comes together sooo quickly. Thanks for sharing this recipe!

  4. Yum, this would be so tasty with my oatmeal. What a beautiful spring recipe idea!!

  5. I make curd pretty often, but it doesn’t last too long, lol. I could legit it out straight from the star. So much better than store-bought! So good on allll the things, especially over yogurt! Hope you’re having an awesome week so far, my friend πŸ™‚ XO

  6. Lemon curd is one of my favorite things to have in the fridge for when I need a sweet little taste of sunshine. Perfect for so many things! Pinned!

  7. Ben @ Havocinthekitchen

    We had some snow on Saturday as well (Not that heavy as you did have, though), but it is already gone thanks to the warm temperature (It was like 10 above zero yesterday) and some rains. I am telling you – I feel spring in the air, so just be patient πŸ™‚ I love some lemon (and other citrus flavours) curd – always so refreshing and bright and remind me about warm days!

  8. Yum! I love lemon desserts πŸ™‚ this lemon curd is so delicious and with only 5 ingredients, it’s my dream recipe! Thank you, this is a keeper!

  9. Such a great idea to make lemon curd from Meyer lemons! To me, Meyer lemons have the most wonderful flavor – less sharp and more floral than a typical lemon. So excited to try this! Thank you, Katherine!

  10. I have never made lemon curd before….well that will have to change! This looks delicious and I just happen to have some Meyer lemons☺️ (meant to be!)

  11. We used to have a Meyer lemon tree when we lived in California and I loved using them in cooking. This looks wonderful!

  12. This is such a perfect spring recipe and the color will brighten up any gloomy day. Meyer lemons are definitely my favorite kind and are currently in season. I need try this recipe soon.

  13. Such a delicious lemon curd!

  14. I have always wanted to make my own lemon curd and yours looks luscious! I will definitely have to try!!

  15. You are right they are so pretty but I had no idea it was also this easy. This may be Sunday morning’s experiment!

  16. This is so bright and cheery Katherine! Just the sunshine I need this week. I need to get my hands on some Meyer lemons and give this a try. So many delicious dessert options with this one!

  17. I love the delicious tanginess of any citrus curd and I bet this one made with Meyer lemons is absolutely fantastic! I can see it for many different uses!!

  18. Soo good, Meyer lemons are perfect in this recipe. Just what I need to make tomorrow morning! In our house won’t even last the day, lol!

  19. I do love lemon curd. I like putting a little dollop into my yoghurt, delicious. Never made it though, always bought it, might be worth trying to make it now!

  20. I’ve never made my own lemon curd before. This looks so good and I’m seeing Meyer lemons at the store this week. I think I’ll grab some before they are gone.

  21. This looks fantastic, I love lemon anything so you got me there. But Meyer lemons, yum – love that little floral addition they have. Can’t wait to make this and then eat it with a spoon πŸ˜‰

  22. This is the cheeriest looking curd Katherine!! I happen to have extra egg yolks in the refrigerator and I’m going to pick up some Meyer lemons to make this sunshine-y curd!

  23. I love lemon curd – but Meyer lemon curd is even more special (especially mixed with icing, between layers of cake -YUM!) I agree – crazy wind in Cowtown last weekend! So nice to stay in and cook if you can!

  24. I have so many childhood memories around lemon curd – it’s one of my favourite comfort food sweets but I’ve never made it with Meyer lemons. It makes so much sense though – they would be perfect for it!

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