EASY MEYER LEMON CURD

only 6 ingredients | 20 minutes

WHY YOU SHOULD MAKE THIS CURD

It's so easy! Make it in only 20 minutes. Just 6 ingredients. Great for cakes, cookies, & so much more! Gift it to friends.

INGREDIENTS

- LEMONS (ZEST & JUICE) - SUGAR - EGG YOLKS - KOSHER SALT - UNSALTED BUTTER - VANILLA BEAN PASTE

01

First, rub the sugar & lemon zest for 1-2 minutes. Add the egg yolks & whisk until they're pale and fluffy, about 2-3 minutes.

02

Add the lemon juice & salt. Cook the mixture over medium-low until the curd is thickened & coats the back of a spoon.

03

Remove the pot from the heat and add the butter. Whisk until the butter is melted & combined.

Then, mix the vanilla bean paste into the meyer lemon curd.

04

Strain the lemon curd through a fine-mesh sieve to remove any lumps. Cool the lemon curd completely & store in a jar.

HOW TO USE LEMON CURD

Here are some of my favorite ways to use this curd! - On top of cheesecake. - As a cake filling. - In linzer or thumbprint cookies. - Over scones.

TIP!

Always use a non-reactive pot and rubber whisk! Otherwise, the metal could react negatively with the lemon juice which will make the curd bitter & metallic.

CAN I USE REGULAR LEMONS INSTEAD?

Yes! Just replace the meyer lemon juice & zest with regular lemons. Then, increase the sugar a bit to offset the extra acidity.

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HEY THERE,  I'M SARA LYNN

Sunday Table is my little corner of the internet where I share about cozy recipes, entertaining for loved ones, greyhounds, & life in the mountains.