This light, smooth and fresh lemon curd has the perfect balance of tangy and sweet. It can be used to fill choux pastry, tarts or as a spread for cookies or toast.

Meyer Lemon Curd




– 2 eggs – 2 egg yolks – 1/2 tsp corn starch – zest from 1 large Meyer lemon – juice from one large Meyer lemon – 2/3 cup granulated sugar – 4 tbsp butter at room temperature

6 servings

25 mins

Step 1

In a large metal bowl whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.

Step 2

Bring a pot of water to a slow simmer and place metal bowl inside it. Reduce heat to low. Stir comtimuously, until mixture thickens. It takes around 10 minutes.

Step 3

Once mixture thickens, remove from heat. Add in butter and stir. Strain mixture and let it cool to room temperature.

Step 4

Store in air tight container in the fridge.Put cling wrap, before closing the container, you are going to refrigerate the mixture in. You can keep curd up to a week in the fridge.

Step 5

This recipe calls for Meyer lemons, but regular lemons could be substituted.