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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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

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


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


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


  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.


*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.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: spreads
  • Method: stovetop
  • Cuisine: american
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Meyer Lemon Curd

About Katherine

Heeey! Thank you for stopping by! I like 30-minute dinners and giant peanut butter cups made with only 3 ingredients. I LOVE food! If you do too, you're in the right place.

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  1. 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 😉

    1. YES – it’s that lovely floral flavor that I’m really into these days. Thanks Kristen, you’d love this curd!

  2. 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!

    1. Oooh that’s a great use for those extra egg yolks Tasia!! Hope you get a chance to try it out!

  3. 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!

    1. Haha YES! I actually have a lemon cake on the blog that does just that. It’s the perfect combination! The wind has been NUTS. I love the balmy weather but I wouldn’t mind if that wind settled down. Thanks Terri!

  4. 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!

    1. That makes me so happy! I don’t think I really discovered it until I was an adult. Now I’m making it all of the time! Thanks Melissa!

  5. Hi Katherine,

    I just finished making this curd. The most simple recipe I have found and it will be the only one I make from here on out!

    I have an aversion to whisking by hand for very long, and I am just not as strong as I used to be in my younger adult years to do such a task, so I cheated and used a small kitchen aid hand mixer on low. It worked perfectly and shaved about 3 or 4 minutes off my “whisking” time. Don’t be afraid to do it. It works great.👍

    The outcome of this lemon curd is delicious and perfect in thickness. In the fridge doing it’s thing to cool now. Thank you so much for this recipe. This is my first time using Meyer lemons, but it sure won’t be my last! Perfect for whatever calls for lemon filling. I can’t wait till it is set and ready to eat!! As per your suggestion I might try it on waffles. Sounds amazing!

    Have a great weekend!

    Terry 👩‍🍳

    1. Thank you Terry, I appreciate all of the feedback! I also love that you came back to give me the star rating! So sweet of you. I will have to add in the tip about the electric mixer!