Meyer Lemon Curd

This curd may be one of the best things we have ever made. And the recipe comes from the Queen Ina Garten, so you know it’s good. And it’s easy.

Last week when we were shopping we saw Meyer Lemons, and this is first time we had seen them in the market so we obviously bought 6 bags of lemons not knowing what we were going to do, but we knew it would be something amazing.

This recipe was the first of many Meyer Lemon Recipes that we will be sharing. We’re honestly looking into buying a Meyer Lemon Tree so we have unlimited Meyer Lemons.

This curd is probably one of the best things you can make with these lemons. It’s so good, you can just eat it with a spoon or on toast.

Meyer Lemon Curd

Meyer Lemon Curd 

What You Need: 

  • A mini food processor (Or Big)
  • Saucepan
  • Wooden Spoon


  • 7 Meyer Lemons (3 if using regular lemons)
  • 1/2 cup (from lemons above)
  • Meyer lemon zest (from the lemons used for juice)
  • 1 1/2 cup bakers sugar
  • 1 stick of unsalted butter (room temperature)
  • 4 large eggs
  • 1/8 teaspoon kosher salt

Meyer Lemon Curd

Step 1: 

Because Meyer lemons are smaller you need more to make this curd, zest the lemons and try to avoid zesting the white part of the lemon, which is called the pith. After you zest the lemons cut the lemons in half and juice them.

Meyer Lemon Curd

Step 2: 

In a food processor pulse together the sugar and lemon zest until the lemon zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Meyer Lemon Curd

Step 3: 

Cream together the butter and then mix in the butter.

Meyer Lemon Curd

Meyer Lemon Curd

Step 4: 

Beat in the eggs one at a time and then add the salt and lemon juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

We don’t have pictures for this step, because honestly, when we did it, we (Marlee) thought we screwed up. So we stopped taking pictures, BUT KEEP GOING. IT’S WORTH IT.

Step 5: 

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken.

Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Meyer Lemon Curd

Meyer Lemon Curd

Look at how beautiful this is. So smooth, so creamy! So luscious!

Meyer Lemon Curd


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