Lemon Curd Recipe
Meyer Lemons
What is the difference between a Meyer lemon and a lemon?
Do Meyer lemons look different than lemons?
So, they are rounder than a lemon. Also, they are definitely more orange in color than a lemon. I used my Meyer lemons in all these photos to see that they are more on the orange side for color.
Can you substitute Meyer lemons for lemons when baking?
Yes! The Meyer lemons are less tangy, so in my book, that is a bonus. Also, since they are half orange, you can use them when a recipe calls for oranges.
Lemon Curd Ingredients
I love making these little posters! As you can see, this recipe has very few ingredients, and the results are homemade yummy goodness!
Fresh Lemons
I used my Meyer lemons, but regular lemons are fine too.
Eggs
You’ll need to bring the eggs to room temperature. You can leave them out to get the right temp or place them in a bowl of warm water. Keep the water running on them for a couple of minutes. Room temperature eggs mix better with the other ingredients thus preventing scrambled eggs in the curd.
Butter
I used salted butter, but either kind will work. I love the little hint of salt, which brings out the butter flavor. Bring the butter to room temperature. You can help this along by cubing the sticks of butter.
Lemon Zest
Add as much zest as you wish. The more zest, the more lemon flavor your curd!
Sugar
I used regular granulated sugar. I have made it with organic sugar as well, and the texture comes out the same despite the sugar’s coarser grains.
Lemon Curd
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 3 eggs room temperature
- 1/4 cup lemon juice
- zest of 2 lemons
Instructions
- Get all your ingredients ready.
- Thoroughly whisk eggs in a bowl.
- Add whisked eggs, sugar, lemon juice, and zest in a medium-size saucepan. Whisk ingredients thoroughly. Next, add the cubes of butter to the egg mixture. Note that the butter will melt in the next couple of minutes of cooking.
- Turn on burner to the lowest heat setting
- Place the saucepan on the stove and constantly stir with a rubber spatula. The heat should be at the lowest setting. Make sure not to boil curd, or it will split. Stir with a spatula for 25 minutes.
- After 25 minutes, increase the heat to a low-medium flame. Stir constantly. The curd goes from a liquid yellow color to an opaque creamy color in the last two minutes of cooking. It will thicken quite nicely in the last 5 minutes.
- Once it thickens, take off the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won't doesn't affect the flavor but just an aesthetic choice.
- This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last for about 1-2 weeks in the refrigerator.
This photo has the Magnolia Table Orange Scones, so make sure to check out that recipe too. And my friend Leslie has a wonderful citrus Stained Lemon Tart that you might enjoy.
- Lemon Sorbet in a Lemon - June 2, 2023
- How to Create Peony Arrangements - June 1, 2023
- Colorful Outdoor Rugs - May 31, 2023
Lcudak
How long does it keep in the fridge ? It is delicious!
happyhappynester
It lasts up to one to two weeks in the fridge! I hope this helps.
Helene Matthews
I was thrilled to find the Meyer Lemon Curd recipe which I received as I am on your mailing list. No. 1 I too absolutely love lemons, especially Meyer Lemons. I learned about Meyer Lemons in a cooking course I took. Since I live in Ontario, Canada it is somewhat difficult for me to find Meyer Lemons other than in January. How do you get these lemons in the Spring?? What part of the world do you live in? Thank you so very much for all the great lemon recipes. I hope to be making quite a few of them soon.
happyhappynester
Hey Helene! I’m not sure if you can find Meyer Lemons in the store since they are considered a hybrid type of lemon. But in all honesty, regular lemons will do the job just fine. I live in California around the Bay Area 🙂
Christine
Oh!!! I love everything lemon!! I so need to try your recipe! Pinned!
happyhappynester
Thanks for your sweet comment. This recipe is so delicious and comes from an old time English cookbook! It is a pretty authentic recipe. I hope you enjoy it!
Claire
I love lemon curd we normally have it on crumpets for an after school /afternoon snack. I’ll have to try your recipe next time my mum brings me a bag of lemons from her trees in Portugal. Too cold to grow lemons here in the UK!
happyhappynester
Oh, sounds lovely, lemon curd with crumpets!
Sarah
Lemon curd is easily one of my favorite things in the world – right after creme brulee. Thanks for sharing your recipe!
happyhappynester
Creme Brulee sounds so yummy right now!
Alison
How much does this recipe make? Can you multiply the ingredients and still get the desired result?
Looking forward to trying this.
happyhappynester
Gosh, I seriously need to make this recipe again. I think it makes maybe two medium to smallish jars. Sorry, I don’t have the exact amount. I’ll try making it again and I’ll be sure to measure. Also, I think it should be fine to double the recipe.
Ashley
This look so good! I am going to make some and give to my mom – she loves lemon curd. xoxo
happyhappynester
I’ll make your mom some!
DENISE
I’ve never tried making lemon curd. It looks easy enough so I’m going to try it. Thanks for sharing!
happyhappynester
Hi Denise,
So happy you are going to try the recipe! Let me know how it comes out. Adding the eggs are the tricky part, so make sure you read my note. 🙂
Laurie
is the label still available for download? i subscribed to your newsletter, tried to contact you, but still dont see
where to download the label. did i miss something?
happyhappynester
sorry, I’m getting to this so late. I will get back to this in an email, I promise.
Colette
So beautiful! I want to hang these pics on my walls!
Love your recipe, too. Can’t go wrong w Meyers.
happyhappynester
Thank you, my sweet friend!