Meyer Lemon Curd

  • 5 egg yolks
  • ¾ cup sugar
  • zest from 4 Meyer lemons
  • ½ cup Meyer lemon juice (freshly squeezed from above lemons)
  • 6 tablespoons unsalted butter
  • ¼ teaspoon salt
  1. Whisk together egg yolks in a medium bowl and set aside.
  2. In a double boiler over medium heat and a low simmer, heat the sugar, Meyer lemon zest, and the lemon juice until the sugar completely dissolves. Continue cooking, stirring continuously, until the mixture just starts to simmer around the edges.
  3. Whisk in the butter one tablespoon at a time until all is incorporated. Temper the egg yolks by adding two tablespoons of the hot sugar and juice into the yolks while whisking briskly.
  4. Slowly pour the tempered yolks into the double boiler while whisking. Continue to cook, stirring frequently, until the mixture thickens and coats the back of a wooden spoon. Remove from the heat and allow to cool.
Author: Shaina Olmanson
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Recipe by Food for My Family at