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+ servings
Servings: 6

Meyer Lemon Curd Recipe

Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
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
5 from 5 votes
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  • 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


  1. In a large metal bowl whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.
  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.
  3. Once mixture thickens, remove from heat. Add in butter and stir.
  4. Strain mixture and let it cool to room temperature.
  5. 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.
  6. This recipe calls for Meyer lemons, but regular lemons could be substituted.
Course: Dessert

Nutrition Information

Calories: 194, Fat: 10g, Saturated Fat: 5g, Cholesterol: 140mg, Sodium: 91mg, Potassium: 26mg, Carbohydrates: 22g, Sugar: 22g, Protein: 2g, Vitamin A: 400%, Calcium: 18%, Iron: 0.4%