Meyer lemon curd

This stuff is incredible. Lemon curd is the base of lemon meringue pie, goes amazingly in between sponge cake layers, sits beautifully atop shortbread for thumbprint cookies (pictured below), is a decadent topping for pancakes, and apparently is amazing frozen because I’m eating it like ice cream. I can’t stop. Let’s get into it:

[Also, Meyer lemons are the best, most elusive type of lemons. They’re native to China and taste like a lemon had a baby with a mandarin orange. If it’s not the very early spring months when the coveted Meyer lemons are around, add some mandarin/tangerine juice to your lemon juice. If Meyer lemons ARE in the store, BUY THEM. Freeze the juice and zest separately and thaw whenever you need lemony goodness.]

best lemon curd

The Recipe:

  • The juice of 5 Meyer lemons (1/2 cup) and 2T zest
  • 1/2 cup sugar
  • 6T butter
  • 2 eggs
  • 2 egg yolks
  • Sieve


Whisk all ingredients in a saucepan over med-low heat continuously until the mixture reaches about 170°F, or coats the back of a spoon.

Strain the mixture through a sieve and pour into jars!

Here are those thumbprint cookies that were previously mentioned. I’m super proud of them because my best friend made them.


*I’m supposed to say this curd will keep for only about two weeks in the fridge. I’ve had some in the fridge for up to a month and it wasn’t gross, but definitely use your best judgement.

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