Meyer Lemon Curd

by Erin

FINALLY! I have been so curious about these Meyer lemons since last winter, but that curiosity came too late as all the stores near me no longer had any in stock. But sure enough while I was home for the holidays I found them at Trader Joe’s. Of course I then returned to Memphis and found them at Fresh Market, but that just means I can make lots of things with them now! Prepare yourself for a lot of Meyer lemon action.

First, what the heck are Meyer lemons? They are a citric fruit native to China, and are thought to be a cross between a common lemon and a mandarin orange. It is still yellow like a lemon, but round like an orange and is also sweeter than a regular lemon. Sounds good to me!

After digging through all of Tracey’s Culinary Adventures‘ Meyer lemon recipes, I decided to start out by making the Meyer lemon curd because I honestly don’t think I’ve ever had any kind of curd. What’s good about this recipe is that you can use regular lemons, but you will have to increase the sugar a bit. Then eat with a spoon, top on pancakes, or even on shortcakes as I will demonstrate for you tomorrow.

Meyer Lemon Curd

One year ago: Peanut Butter Cinnamon Raisin Apple Bars

Two years ago: Strawberry Fig Newtons


Makes about 1-1/2 cups


1/2 cup Meyer lemon juice (from about 4 Meyer lemons*)

1 Tbsp Meyer lemon zest

1/2 cup sugar*

2 eggs

1/2 cup (1 stick) unsalted butter, cut into 4 pieces

* You can make the recipe with regular lemons too, just increase the sugar to 3/4 cup


  1. In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Source: Tracey’s Culinary Adventures



You may also like


Meyer Lemon Blueberry Baked Oatmeal July 26, 2021 - 10:31 am

[…] had this for breakfast hopefully the day won’t seem so bad, although I wish I still had some Meyer lemon curd to put on […]

Lemon Coconut Cake with Blueberry Frosting July 26, 2021 - 10:20 am

[…] 1/4 cup lemon curd […]

Stefanie @ Sarcastic Cooking January 18, 2013 - 7:58 am

I love lemon curd. I could eat it by the spoonful!

Devon | the food bitch blog January 17, 2013 - 8:14 am

I’ve been inundated with Meyer lemons as of late. Pretty much everyone around me is giving them to me to make something with! Oh the troubles of being a food blogger ;) I’ll definitely have to make this to use some of mine up!

spiffycookie January 17, 2013 - 11:09 am

I have a lot of recipes using them coming up, so I will help!

Tracey January 17, 2013 - 8:06 am

You have no idea how badly I want to reach through the screen, grab that spoon and start digging in! Lemon curd is one of those things I can’t resist :) Can’t wait to see all the treats you made with it!


Leave a Comment

* By using this form you consent to the storing of your message attached to the e-mail address you've used. (Data will not be shared with any 3rd-parties)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This website uses cookies to improve your experience. Accept Read More