Easy Meyer Lemon Curd

This homemade meyer lemon curd is beyond easy to make from scratch! With just a handful of ingredients, it comes together quickly and goes on everything from cookies and cakes to scones and pancakes. It’s perfectly sweet, tart, buttery, and so delicious!

The other day I was *blessed* to come across a bag of Meyer lemons. I don’t think it’s a coincidence that bright, gorgeous citrus pops up right in the middle of winter when we all need a little sunshine. Shoutout to nature.

So I don’t think it needs to be said that I grabbed a couple of bags. And what’s a girl to do when she’s in possession of armfuls of Meyer lemons? Well, make curd. And put it on everything.

Make sure to add this lemon curd to your lineup along with this 3-ingredient strawberry compote and sage apple butter. A sauce for every season!

The best topping & filling

Lemon curd is one of those staple recipes I learned how to make when I was in pastry school. But with Meyer lemons? Beyond. This curd belongs on everything from cookies to scones.

• The recipe has just five simple ingredients.
• It comes together in a few minutes.
• This curd is so much better than store-bought.
• You can wrap it up and gift it to friends – so cute!

Only 5 ingredients

• Sugar – regular white sugar will add sweetness to the lemon curd.
• Meyer lemons – you’ll need the zest and the juice for the most lemon flavor. Regular lemons will work great if Meyers aren’t in season.
• Egg yolks – the yolks thicken the curd for a custard-like consistency.
• Salt – a pinch of Morton’s Kosher salt will offset the sweetness of the sugar.
• Unsalted butter – this will make the curd richer and tone down the acidity of the lemon.
• Vanilla bean paste – for a pop of sweetness and vanilla flavor. Vanilla extract works too. Feel free to leave this out for a simpler recipe!

The easiest way to make curd

1. Pour the sugar and lemon zest into a saucepan. Using clean hands, rub the sugar and lemon zest together until it’s fragrant.
2. Add the egg yolks and whisk them until they’re thick and pale, about 2 minutes.
3. Then, whisk the lemon juice and salt into the egg mixture until it’s smooth.
4. Cook the lemon curd over medium-low heat, stirring constantly, until it’s thickened. Don’t let it come to a boil!
5. Remove the pan from the heat and add the butter and vanilla bean paste. Stir until the butter is melted.

For the most lemony flavor, don’t skip out on rubbing the lemon zest and sugar together! It helps the zest release its oils which adds a ton of flavor.

6. Strain the curd through a fine-mesh sieve to remove any lumps.
7. Cool the lemon curd for about 10-15 minutes.
8. Lastly, press a piece of plastic wrap against the top of the curd to keep a film from forming. Refrigerate until chilled. It will thicken as it cools!

Thicken the curd

For lemon curd that’s nice and thick, make sure it reaches 170°F (77°C) and coats the back of a spoon. If it still hasn’t thickened, whisk 1 teaspoon of cornstarch with 1 Tablespoon of water. Add it to the lemon curd, and stir for a few minutes until it reaches your desired texture. Keep in mind that it will thicken more as it cools!

Don’t over-cook the curd or it will taste eggy. A high heat basically scrambles the eggs and makes it taste a bit funky. Keep it low-and-slow and never let the curd come to a boil!

How to use lemon curd

• Use it in lemon curd cookies or shortbread linzer cookies.
• Use the curd as a cake filling or drizzle it over pound cake.
• Use it as a topping for mascarpone cheesecake or strawberry cheesecake bars.
• Spoon it into a tart shell or mini tarts.
• Use it as a topping for Norwegian pancakes.

Tips from pastry school

• Make sure you’re constantly whisking the lemon curd. Otherwise, the egg could scramble which will make the curd lumpy.
• Don’t bring the lemon curd to a boil! This will overcook the curd and make it grainy instead of creamy.
• Cook the curd low and slow. After a few minutes, it will thicken up for uber smooth lemon curd.

Make-ahead & refrigerate

Spoon the lemon curd into a jar. Press a small piece of plastic wrap against the surface to keep a film from forming. Then, seal the jar with a lid and refrigerate it for up to 1 week.

Can I freeze lemon curd?

Yes! To freeze the lemon curd, spoon it into an airtight container. Cover the container and freeze it for up to 1 year. When you’re ready to use the curd, just pop it in the refrigerator to defrost overnight. Give it a stir and it should be good to go!

If you make this recipe, I would love it if you left a star rating and review! I read every single comment and love hearing what you think about my recipes. Thank you for supporting Sunday Table!

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