Go Back

Meyer Lemon Curd (adapted from Gourmet, December 2000)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 cups


  • 3/4 cup Meyer lemon juice about 3 1/2 juicy lemons
  • 1 tablespoon grated Meyer lemon zest
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 cup 1 stick butter (unsalted or salted), cut into small cubes


  1. Add juice, zest, sugar, and eggs to a medium saucepan and whisk together.
  2. Add the butter, and then turn heat to medium-low and continue whisk constantly until the curd thickens and small bubbles just start to appear on the surface (about 15 minutes).
  3. Remove from heat and chill.