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Meyer Lemon Curd
A beautiful tangy sweet curd that is good enough to eat with a spoon!
Author: Jackie
  • ½ cup Meyer Lemon Juice
  • 1 tablespoon meyer lemon zest
  • ½ cup sugar
  • 3 large egg yolks
  • 1 stick unsalted butter , cut into 4 pieces
  1. Whisk together zest, juice, sugar, and egg yolks in a metal bowl and add butter.
  2. Set bowl over a saucepan of simmering water and cook, whisking, until smooth and coats the back of spoon, about 5 minutes.
  3. Spoon curd through a fine sieve set into another bowl, if desired.
  4. Serve warm or store curd in a covered 8 ounce jar in the refrigerator for up to 1 week.