Meyer Lemon Curd

Ready in 45 minutes


Tip: Another recipe with the exact-same name "Meyer Lemon Curd" ranks higher.


Are you making this? 
6 large Eggs; plus 12 large egg yolks
3 cups sugar
2 tablespoons finely grated Meyer lemon zest
2 cups fresh Meyer lemon juice; strained
3 sticks; (12 ounces) unsalted butter, cut into small pieces

Original recipe makes 7 cups




1.Whisk together eggs, egg yolks, sugar, and lemon zest in a heatproof bowl set over a pan of simmering water. Whisk in lemon juice. Cook, whisking occasionally, until mixture thickens enough for whisk to leave a trail, 30 to 35 minutes.

2.Prepare an ice-water bath. Remove bowl from heat, and whisk in butter, a few pieces at a time. Pour through a fine sieve into another bowl. Place a piece of plastic wrap directly on surface of lemon curd to prevent a skin from forming. Set bowl in ice-water bath, and let cool completely. Refrigerate in an airtight container overnight (or up to 1 week).


Serve with Coconut Swiss Meringue Buttercream and Meyer Lemon and Cream Cheese Pound Cake.



Added on Award Medal
Calories Per Serving: 1302 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Meyer Lemon Curd. Be the first to review it!

I'd rate it:

sign in to add your comment



There are no reviews yet. Be the first!

Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free