Name: Easy Meyer Lemon Curd
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 cups
Cuisine: American
Ingredients: 150 grams sugar; 8 grams Meyer lemon zest; 6 egg yolks; 120 milliliters fresh lemon juice; 1 pinch Kosher salt; 85 grams cold unsalted butter; 1 tsp vanilla bean paste

From the Cook

1/4

Easy Meyer Lemon Curd

Sunday Table Verified

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Pour the sugar and lemon zest into a non-reactive saucepan. Using clean hands, rub the sugar and lemon zest together until it's fragrant and the lemon zest has released its oils, about 1-2 minutes.

Add the egg yolks to the lemon sugar. Using a rubber whisk, whisk the egg yolks and sugar together until the mixture is thickened and pale yellow, about 2-3 minutes. Whisk in the lemon juice until the mixture is smooth. Then, stir in the salt.

Cook the lemon curd over medium-low heat, whisking constantly, until the mixture thickens, reaches 170°F (77°C), and coats the back of a wooden spoon. Don't let the curd come to a boil!

Remove the pot from the heat and add the cold cubes of butter. Whisk until the butter is completely melted. Then, stir in the vanilla bean paste.

Strain the lemon curd through a fine-mesh sieve to remove any lumps or lemon zest. Let the curd cool for a few minutes. Then, pour the lemon curd into a jar and press a small piece of plastic wrap against the top to keep a film from forming. Seal the jar and refrigerate the curd for up to 1 week.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Double Boiler Technique 🫖
Always use a double boiler or heat-proof bowl over simmering water to prevent scrambling the egg yolks and ensure silky, smooth curd texture.
Zest Before Juicing 🍋
Zest your Meyer lemons before cutting and juicing them to capture the fragrant oils and maximize the citrus flavor in your curd.
Cold Butter Incorporation 🧈
Add cold, cubed butter to the warm curd off heat to create a luxuriously emulsified texture; whisking vigorously ensures silky richness without greasiness.
Strain for Perfection ✨
Push the finished curd through a fine-mesh sieve to remove any cooked egg bits or zest particles, resulting in restaurant-quality smoothness.
Proper Storage Sealing 🏺
Place plastic wrap directly on the surface of warm curd before refrigerating to prevent a skin from forming and extend shelf life to 2-3 weeks.