Meyer Lemon Curd
Prep time
Total time
  • 1 whole egg, room temperature
  • 3 egg yolks, room temperature
  • 1 cup granulated sugar
  • ⅔ cup Meyer lemon juice
  • zest of 2 Meyer lemons
  • 4 tablespoons unsalted butter, room temperature and cubed
  1. In a medium sized pot, whisk together your egg and egg yolks, then whisk in the granulated sugar, lemon juice, and lemon zest. Place your pot over medium heat and whisk constantly for 8-10 minutes, until the mixture has thickened.
  2. Remove the mixture from the heat and add in your cubed butter, a piece at a time, until it has been fully incorporated. Press the curd through a mesh sieve to remove any extra bits of zest or butter into a bowl, cover with plastic wrap, and chill for at least 1 hour. The curd will keep well in an airtight container in the refrigerator for up to 1 week. This curd goes well with scones, muffins, yogurt, or almost any dessert, like doughnuts and ice cream.
Recipe by The Crepes of Wrath at