Rich and Creamy Meyer Lemon Curd

Last Updated on September 24, 2022 by Rebecca Huff

What's for dessert? Rich and creamy Meyer Lemon curd! Don't worry, if you can't find Meyer lemons, or they are out of season, you can still make this delicious, tangy dessert. But you must make it a point to keep your eye out for Meyer lemons.

My absolute favorite fruit is lemon and even better if it's a Meyer lemon!

Meyer lemons are rounder and smaller than regular lemons and taste like a mix between a lemon and mandarin oranges. If you find regular lemons too tart, you will appreciate Meyer lemons.

I'm a lemon lover who enjoys eating lemons, even the peel appeals to me? See what I did there? Seriously though, try it sometime. Just give the peel a good scrub before you eat or zest.

Make sure to watch the video at the bottom of this post, just below the recipe card.

Jump to Recipe

If you aren't zesting lemons you haven't started eating yet! Go buy a zester and get zesting! Particularly, Meyer lemons have a fragrant and beautiful tasting zest. Zest Meyer lemons on top of fish, chicken, salad, pasta, rice, lemon cake, donuts – whatever you'd like to impart a citrusy flavor to.

How Do You Make Lemon Curd

Let's face it we're making pudding with a lemon flavor. Making lemon curd is no harder than making homemade pudding. The key is to heat slowly and keep stirring. Scorching and cooking the egg yolks are the risks.

Fresh lemon juice and lemon zest are an absolute must for the best tasting final result.

Other tips:

• Use unsalted butter so you can control the salt content.
• Choose large eggs for the best results.
• Start with low heat, then increase to medium-low heat, but continual stirring is necessary for the duration of the cook time.
• If you want to enjoy lemon curd but avoid carbohydrates, use erythritol and heavy cream in the recipe below.
• Not serving right away? Cover the tops with plastic wrap to avoid a skin from forming on top.
• Will keep in an airtight container, refrigerated, for about 3 days.

Tools For Making Lemon Curd

• A Double Boiler
• Mesh Strainer
• Good quality whisk

Homemade Lemon Curd Recipe

Because of my love for lemons, I've been making this lemon curd recipe for decades. In my twenties, I used white sugar. As I got older and needed to be more careful about calorie or sugar intake, I started using sugar alcohols.

Serving suggestions

The beauty of this lemon curd is that it can be served room temperature or cold. Use it as a filling between cake layers, add it to yogurt, dip cookies in it, or just eat it like pudding.

Scones pair well with lemon curd. Try blackberry ginger scones and decaffinated black coffee with lemon curd for dessert after dinner. Dollop it on top of vanilla ice cream or swirl it into a yogurt parfait.

Bake a cookie crust and top with the curd to make lemon bars. You can also add an egg white meringue topping or serve as is.

Use a baking syringe to fill the inside of cupcakes or doughnuts. Use it on top of waffles or pancakes for a yummy change of pace.

Pour it into a bowl and top it with whipped cream, then garnish with lemon zest. It will impress!

This recipe also works with regular sugar if that's what you like.

Other Lemony Recipes to Try