Description
Bright, sweet, buttery, and floral, this Meyer Lemon Curd is a simple yet luxurious citrus spread. Perfect for toast, pastries, yogurt, and cakes, it comes together in just 20 minutes without the need for a double boiler. Includes a dairy-free option.
Ingredients
Scale
- ¾ cup granulated sugar
- 1½ tablespoons Meyer lemon zest
- ½ cup fresh Meyer lemon juice
- 4 large egg yolks
- Large pinch of salt
- ¼ cup unsalted butter, cut into small pieces (or vegan butter for dairy-free)
Instructions
- Add the granulated sugar, lemon zest, and lemon juice to a medium-sized saucepan. Heat over medium, whisking constantly, until the sugar dissolves and the mixture reaches about 150°F (but does not simmer).
- In a medium bowl, whisk the egg yolks until smooth.
- Slowly drizzle about ½ cup of the hot lemon mixture into the yolks while whisking continuously to temper them.
- Whisk the tempered yolk mixture back into the saucepan with the remaining lemon mixture. Stir to combine.
- Heat over low, whisking constantly, for 3–5 minutes until the mixture reaches 140°F.
- Increase heat to medium and cook another 2–5 minutes, whisking constantly, until thickened, slightly foamy, and reaches 150°F.
- Remove from heat. Whisk in the salt and butter pieces until fully melted and smooth.
- Serve warm or cool to room temperature and refrigerate in an airtight container.
Notes
- Use a silicone whisk and spatula to prevent a metallic aftertaste.
- Temper egg yolks slowly to avoid scrambling.
- Recipe can be made dairy-free using vegan butter.
- Lemon curd keeps refrigerated for 7–10 days or frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Baked Goods
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2 tablespoons)
- Calories: 104
- Sugar: 13g
- Sodium: 4mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0.2g
- Carbohydrates: 13g
- Fiber: 0.1g
- Protein: 1g
- Cholesterol: 75mg