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Lemon Curd served with whipped cream.

Meyer Lemon Curd Recipe

Lemon custard isn't just for a pie.  It's a delicious sweet dessert - try this topped with some homemade whipped cream and lemon zest
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 servings
Calories 296kcal
Author Deb Clark
Cost $10


  • 1 ½ cups sugar
  • 3 tbsp cornstarch
  • 3 tbsp flour
  • pinch of salt
  • 2 lemons 1 zested, both juiced
  • 3 eggs yolks slightly beaten
  • 2 tbsp butter
  • 1 ½ cup hot water


  • 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!


Calories: 296kcal | Carbohydrates: 60g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 108mg | Sodium: 43mg | Potassium: 59mg | Fiber: 1g | Sugar: 51g | Vitamin A: 250IU | Vitamin C: 19.1mg | Calcium: 23mg | Iron: 0.6mg