Homemade Meyer Lemon Curd Recipe is a bright burst of tart sunshine. It's sweet and tart, creamy and smooth. It's perfect for desserts, pies and tarts. I think you'll love this dessert!
If you love this delicious sweet tart treat, try making this no bake lemon icebox pie recipe next! It's so easy to make and a perfect summer treat!
Why you'll love this recipe
✔️ The homemade lemon curd is very versatile. You can use this as a dessert or a filling for donuts, pies or tarts. Really any version of lemon desserts!
✔️ This basic recipe is easy to make.
✔️ The best reason? It's completely delicious!
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- fresh lemons, you can use standard lemon or your typical lemons If you can, get Meyer lemons. They are so good!
This is an overview of the instructions for the Meyer Lemon Recipe. For the complete directions just scroll down to the bottom!
- Mix sugar, cornstarch, flour, salt and hot water in sauce pan and heat to boiling, stirring constantly.
- When it begins to boil, continue cooking (and stirring!) for 2 minutes. It will thicken as it continues to cook and stir.
- After two minutes, ladle a little bit of the hot mixture to the egg yolks, to warm the eggs, whisk to combine - then add all of the egg yolk mixture to the hot sauce pan, and continue stirring.
- Add the lemon juice, zest & butter. Reduce heat to low & continue stirring & cooking for another two minutes.
- Place in pretty bowls for serving. Right before serving, top with a dollop of whipped cream & garnish with some lemon zest.
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- You'll want a heavy bottom pan so the curd will cook evenly. You'll want to use a non-reactive saucepan.
- A wooden spoon is perfect for stirring the curd.
The first thing to know is Meyer lemons are special. They have a depth of flavor
Several ingredients thicken this curd - egg yolks, cornstarch and flour. They all combine to thicken the curd for a sweet treat perfectly!
No, because the curd contains eggs, you'll need to refrigerate any leftovers. Refrigerating the curd will also help thicken it as it cools.
This is a great make-ahead recipe. It will last 3-4 days in the refrigerator.
Yes, it can be frozen. Seal it well; after it's cooled, freeze it immediately. It will last up to three months.
Things to know
- It's not necessary to strain the curd, but if you want it to be perfectly smooth, put it through a fine mesh strainer.
- Don't use bottled lemon juice, use fresh squeezed lemon juice. It makes all the difference.
Refrigerate - Cool to room temperature. Cover well, placing the plastic wrap directly on top of the curd. This will keep a film from happening. Refrigerate 3-4 days.
Freezer - This actually freezes great! Cover well, as directed above, freeze up to three months.
This recipe for Butterscotch Pudding Dessert is sweet and delicious! Here are more of my favorite lemony treats from the blog!
- Lemon Meringue Pie Milkshake - easy to make and delicious!
- Main Squeeze Lemon Marmalade - we love this jam!
- Lemon Bars - this family recipe is a perfect sweet treat!
- Pink Lemonade Cupcakes - these are so good, the crumb on these cupcakes is fabulous!
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Meyer Lemon Curd Recipe
- 1 ½ cups sugar
- 3 tablespoon cornstarch
- 3 tablespoon flour
- pinch of salt
- 2 lemons 1 zested, both juiced
- 3 eggs yolks slightly beaten
- 2 tablespoon butter
- 1 ½ cup hot water
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- Separate the eggs yolks from the egg whites. Save the egg whites for another use.
- Mix sugar, cornstarch, flour, salt & hot water in sauce pan and heat to boiling, stirring constantly.
- When it begins to boil, continue cooking (and stirring!) for 2 minutes. It will thicken as it continues to cook and you stir
- After two minutes, add a ladle of the hot mixture to the egg yolks, to warm the eggs, stirring again - then add all of the egg yolk mixture to the hot sauce pan.
- Add the lemon, zest & butter. Reduce heat to low & continue stirring & cooking for another two minutes.
- Place in pretty bowls for serving. Right before serving, top with a dollop of whipped cream & garnish with some lemon zest. Beautiful!
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A few weeks ago, my (great) niece Chloe turned 15. How could that be possible? Chloe is 15 and I haven't aged a day.
At least in my mind anyway!
We met at Benihana's, had a great meal and my brother Don brought me two big paper bags filled with lemons.
With one request.... that I make him something with them (which ended up being Orange Jelly - have you tried this yet? It is totally amazing!)
Anyway, I've been busy making all things lemon!