Meyer Lemon Curd

January 17, 2010(updated on August 30, 2021)

meyer lemons

When I was 11 years old, my cousins in Walnut Creek, California sent us a jar of homemade lemon curd. They kept chickens in their backyard, had lemon trees out front and so made jars of curd using these homegrown ingredients to send to friends and family for the holidays. It was love at first taste.

egg yolk star

For a couple days, I kept up the charade of sharing this sunshiny jar with my parents and sister, dolloping scant spoonfuls onto toast like everyone else. However, on the third day, I couldn’t continue to resist. I removed the half-full jar from the fridge, snuck to my room and ate the balance of the jar a spoon while reading a book. I am not to be trusted when it comes to lemon curd.


Speaking of meyer lemons. One of the magical things about Southern California is that they just grow on trees there. I was born in Los Angeles and for my first nine years lived amidst that magical bounty. Our Hawaiian mailman taught me to eat the tender blossoms from the the guava tree along our front walkway and my grandma Bunny had a tree that produced heaps of sweet/tart Meyer lemons each year (my mom used to squeeze them and freeze the juice into ice cubes).

Having lived in colder climates for the last 21 years, I am startled when I am reminded that there are places where people can just walk outside and pick citrus (and that I was once one of them).

lemon halves

For those of you who have yet to taste a meyer lemon, they’re thinner skinned and sweeter than your typical lemon. They are also intensely fragrant, and give this curd a lovely, delicate taste/aroma.

butter (unsalted is best)

Making curd is time consuming, but once your ingredients are all assembled, it goes quickly. This basic recipe makes just a single pint, but happily you can easily double or triple it without any ill effects. Separate six eggs, tucking the whites into a jar for later use (I’m thinking of making a batch of meringue cookies tomorrow).

Zest three juicy meyer lemons (make sure to pick ones that seem heavy for their size). Juice the lemons (always buy one extra, in case you don’t get quite enough juice).

adding butter

Measure out 1 cup of sugar and set a heavy bottomed pot over low heat. Whisk the egg yolks together with the sugar. Pour in the lemon juice, add the bits of zest and switch to a wooden spoon for stirring (using a whisk past the initial step will aerate your curd and your final product won’t be silken).

Don’t worry if your curd looks texturally weird during cooking, a quick trip through a fine mesh sieve at the end ensures that the finished curd is perfectly silky.

two half-pints of lemon curd

When the sugar, egg yolk and lemon juice have thickened (it takes 10-15 minutes of cooking over very low heat and near-constant stirring to get to this point), stir in the butter until it’s melted. Remove the pot from the heat and pour the curd through a mesh sieve that you’ve perched over a glass or stainless steel bowl.

Gently work the curd through the sieve with a wooden spoon, removing the bits of curd and any curdled bits of scrambled egg.

curd from above

You can process lemon curd to make it shelf stable, but it doesn’t have the shelf life of other jams and preserves. You won’t want to keep it more than two months (but with something this good, I truly doubt you’ll have it hanging around that long). Process half and quarter pints in a boiling water canner for 20 minutes (starting the timer when the water returns to a boil so that they get the full effect of 20 minutes of boiling water processing).

For those of you who like recipes in a traditional format, sans narrative, it is after the jump.

5 from 1 vote

Meyer Lemon Curd

Servings: 2 half pints


  • 6 egg yolks
  • 1 cup sugar
  • 3 meyer lemons juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
  • zest from the juiced lemons
  • 1 stick of butter cut into chunks


  • In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar.
  • Add the lemon juice and zest and switch to stirring with a wooden spoon, so as not to aerate the curd.
  • Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.
  • Your curd is done when it has thickened and coats the back of the spoon.
  • When you determine that it's finished, drop in the butter and stir until melted.
  • Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg and the zest.
  • Pour the curd into two prepared half pint jars, leaving 1/2 inch of headspace. If you want to process them for shelf stability, process them in a boiling water canner for 20 minutes (start the time when the water returns to a boil).
  • According to So Easy to Preserve, it is best to process only in half-pint jars or smaller, as they allow better heat infiltration.
  • Eat on toast, stirred into plain yogurt or straight from the jar with a spoon.


Update: While there are still instructions in "So Easy to Preserve" about canning citrus curds, current conventional wisdom has us moving away from water bath canning anything with dairy in it. What's more, I find that the texture of this curd is better when it is preserved by freezing rather than canning.
Adapted from "The Martha Stewart Cookbook"

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130 thoughts on "Meyer Lemon Curd"

  • I am SO doing this. I have never put lemon curd in yogurt, but since I fell in love with putting jam in greek yogurt thanks to you, I am sure this suggestion is also excellent. Until now, my preferred lemon curd media were popovers and scones.

    I have questions, though…if I can’t find Meyer lemons, can I use regular ones in the same recipe? Will I need more sugar? And is “lime curd” good? I’ve never heard of it, but is there any reason why not to make it?

    By the way, there is a new post up on Evil Mad Scientist Laboratories about making marmalade. They usually do geekier projects than that, but I think this canning thing is really spreading!

  • Darby, it is so good! I divided it between two jars, and I’m taking one over to my cousins today, so that I’m not tempted to eat the whole darn batch.
    Amy, how lucky are you to have a Meyer lemon tree! I can only imagine that this already-delicious curd would improve dramatically with super-fresh fruit.
    Fran, you could use regular lemons without making any major adjustments. However, if you want the sweet/tart flavor of Meyer lemons, try substituting the juice of one mandarin orange for one regular lemon. Also, conventional lemons aren’t quite a juicy as Meyers, so you’ll need one or two more. And yes, you can do the exact same thing with lime juice/zest for lime curd.

  • I’ve never tasted lemon curd and I ran across a recipe last night on another site. I was glad to see your post about it this morning. Lovely, just lovely! Looks delicious too!

  • I find it so exotic that people can outside and pick citrus in their backyard. Love lemon curd – will need to buy some and try this!

  • I’ve never made lemon curd, but this looks fantastic! I’ll have to get some lemons soon and make this. Your pictures are so bright and cheerful, it’s making me long for warmer days too!

  • Wonderful! Even as far north as the Bay Area, where I grew up, Meyer lemons spill over the sidewalk in suburbs – oh how I wish I could come across that today, northwest of Seattle. Might have to call in a few favors from my CA peeps after reading how do-able you make this recipe sound. I have never made it but love the little jars of it from England. I too have been known to sneak lemon curd with a spoon – so delicious.

  • I LOVE lemon curd – any citrus curd, actually. I’ve made lime curd and orange curd using the identical recipe. And I saw that Nigella Lawson has a recipe for cranberry curd.
    I’d like to mess around with some Meyer lemons – I’ve only used regular ones.

  • Mmmmmm – lemon curd is *so* good. To make other citrus curds (tangerine curd is particularly delicate and yummy), I usually still use 1 lemon and substitute other citrus for the rest.

    This is actually a good thing to do in the microwave, though it’s not hard to make on the stove-top, either. There’s a good recipe in “The Complete Book of Small-Batch Preserving” – basically, you mix all the non-egg ingredients together and heat on high until the butter’s melted and everything’s hot. Then you gradually add the hot lemon mixture to the eggs, whisking constantly. Then you microwave (uncovered) on medium heat for a minute or two in 30 second intervals, stirring every time. Stop microwaving when the mixture has thickened and strain if you don’t like the little bits of cooked egg that can develop.

  • I just LOVE lemons and lemon anything! I have GOT to try this when I find some lemons for a good price again! Never heard of Meyer lemons before!

  • Too funny–just last weekend my sister-in-law and I were discussing whether or not you could preserve lemon curd. We suspected, with the butter and eggs the answer was probably not unless you are an industrial op! (I think we also agreed it was a bit irrelevant as we’d probably eat it before it could ever spoil in the fridge anyway). Thanks for this post!

  • Oh, that looks scrumptious. Can I just stick my finger in? Question, can you make this recipe with regular lemons? I can’t imagine someplace warm enough to have citrus everywhere.

  • Yum! Having just eaten most of the Dori Greenspan’s lemon tart I was wondering if it was possible to can curd. You just answered my question! But 2 months’ worth of curd is probably not enough to carry me over to next citrus season…even if I totally gorge. ahem.

  • Those lemons are so beautiful. And such a nicely written post. I was always amazed when I saw citrus laden trees in California. It was like being on Mars.

  • For my husband birthday early in the month I made a lemon meringue pie – one of his favorotes – using home made lemon curd with regular lemons and ONE Meyer lemon from my potted tree (was not a good year for lemons for me). Their flavor is indeed so much more pronounced!

    I never thought of water-canning the curd because of the eggs. Was that the first time you did it?

  • Another Marisa, that’s awesome that you can make it in the microwave!
    Nicole, you can certainly make this recipe with regular lemons.
    Sylvie, according to So Easy to Preserve, it is perfectly safe to water bath process lemon curd. I haven’t done it personally, because it’s not the sort of thing I want to have around (too indulgent!).

  • Thanks, Marisa! It looked so yummy, I was willing to try it, regardless. I think little treats like lemon curd would be great to have on hand for easy presents and a great morale boost in case of an emergency situation.

  • You can freeze lemon curd for much longer than you can keep it canned. I just used a jar from 3+ months ago and it tasted perfect! The only problem is I have such a small freezer…
    My curd was regular lemons though, and the meyers sound so good, I’m definitely going to restock using your recipe!

  • Marisa, dear, what should the head space be on a jar of lemon curd. I processed mine last night leaving a 1/4 inch head space, like for jam, and I don’t think it was enough; it clearly overflowed, although oddly, the jar sealed okay.

    1. I left 1/2 inch of headspace on mine and I had two out of nine that overflowed but still sealed. Those are just the two that I will be using first I guess 🙂

  • Emily, I apologize for leaving that out initially (I’ve updated the recipe above to it includes headspace). So Easy to Preserve advices that you leave 1/2 inch headspace when canning lemon curd.

  • I just made this. I licked the spoon, and the spatula, and the rim of the bowl, and the bottom of the strainer. I think I like…

  • I know you addressed the safety with respect to eggs but what about the butter in it? I was under the impression that you can’t home can anything with dairy?

  • I’ve never had it so it sounds really different to me. The colors make me want to just take a bit anyways. I’ll have to keep in mind when I feel like making something yummy because this looks delish!

    Christy, Home♥Mom

  • I also had questions about water bath processing products with dairy (eggs, butter & heavy cream specifically). I have a wonderfully recipe for lemon curd that I would love to be able to sell but have been too scared to process it. Also I was worried about ending up with a jar of lemon flavored scrambled eggs. If you say it is safe, I’ll try it but maybe only give to my family first. I found a vegan lemon curd recipe that uses parsnips as a base that I’m going to try too. I also make a delicious caramel sauce (with butter & heavy cream) that I would love to be able to can. As it is now I just pour it into jars & keep it in the frig. Any idea if that would be safe to water bath process too?

  • Hi, I came here because I love making lemon curd but I have the same questions as a few people above – whether it’s safe to home-process lemon curd, and, will I just end up with lemony scrambled eggs. Has anyone else actually tried processing the lemon curd? I’d love to hear how it turned out before I try my hand at this… thanks!

  • Heather, as far as I know, it is not safe to water bath process caramel and chocolate sauces (anything that has a dairy base is a no-go).

    Dina, it is safe to process the lemon curd. You do not end up with scrambled eggs. The egg yolk has already been tempered and incorporated into the rest of the ingredients, so it can’t scramble.

  • I’m wondering if you can think of a vegan versionof this (maybe you know one off the top of your head). I LOVE lemon curd, however my vegan version which contains no eggs and is thickened with cornstarch cannot be processed after setting or the cornstarch thins out and the curd loses it’s thickness. any ideas?! I did do the method where I keep everything super hot until I put the curd in the jars…and they seemed to seal on their own…but how long is this good for? (I want to give as gifts at christmas).

    1. Melissa, it is quite unsafe to skip the processing step when making jams, curds, jellies and butters. Additionally, I don’t have any method for making vegan curds. The only thing I can think of is that you look into Clear-Jel to use in place of cornstarch.

  • Made this in November. Canned it but stored it in fridge because I wasn’t sure when I’d get to eat it (and I was trying not to eat it all myself!). I brought it into the office today for a holiday party. I’m serving it along with 5 jams/fruit butters to spoon onto shortbread. It’s getting rave reviews. Thank you for a wonderful recipe!

  • What a great instructional piece this is – I am reading carefully as I just made meyer lemon marmalade and now looking at doing curd! Thanks

  • I love the recipe and would like to make it, since we live in citrus country here in southern Spain. I can deal with the cup measurements (brought them back from a trip to the US), but how much is a stick of butter?

    1. A stick of butter is half a cup or four ounces. I plugged four ounces into a converter and it said that it’s approximately 113 grams.

  • Off topic but how many people have a grandma named Bunny? Mine was Bernadette but she was known to everyone as Bunny.

  • I love this post and I will go forth and make some curd. Thank you for the gentle nudge. And the great backstory. I love a good backstory.

  • I just made this, doubled the recipe and it came out great. My teenage daughter came upstairs to lick the bowl and said mournfully, “you put it *all* in jars?”

  • I just finished making curd out of my navel oranges. Divine! Some one has to come up with a way to safely can this (orange) so I can gift it.

  • Mmmm… Just made this recipe (doubled) last night and had it on some fresh blueberry scones this morning. YUM!

  • This sounds absolutely delicious. As a complete novice in the kitchen, is it safe to assume that the filling in a lemon meringue pie is lemon curd just like this? It sounds like I would only be two steps away from pie after making this…

  • I made this today! It is so amazingly flavorful–worlds better than the store bought variety. I am planning to make a key-lime curd, a grapefruit curd, and a vanilla-orange curd. (Like your creamsicle jam!) I want to process it to be shelf-stable, because I want to mail some to my sister, but I am a little afraid to start. The boiling I think I can do, but the “prepared jars” bit is kind of intimidating.

    I am staring down half a bottle of shiraz that we had with dinner last night, and. Wondering if it could be made into curd. Hmm….

  • Yeah… the shiraz curd might have been a mistake. (Fortunately I only made a half bathch.) While it has sort of an interestingly complex flavor, it is WAY too sweet. It is also a horrible horrible color. Can the amount of sugar in this recipe without ill effect?

    Of course, I am still considering doing a balsamic vinegar curd, and maybe a blackberry cabernet curd… Is a certain level of acidity necessary to get a proper set-up?

    1. Rachel, the acidity level is really important for safety more so than set. It’s really not safe to can curds other than lemon and lime.

      1. That is good to know! I am not really planning to properly can any of it–I want to, but I am lacking necessary equipment and still rather intimidated by the whole process.

        When you say, “it’s not really safe to can curds other than lemon and lime”, does that mean it is still okay to make other curds and store it in jars in the fridge? Additionally, if you use something with the same pH as lemon or lime juice, does that make it safe?

  • Okay so two things of concern. One lemon & limes is okay to boil can and keep on shelf…what about say graoefruit and orange? Second thing what do I do with all the left over egg whites? I hate to waste them?

    1. Three great things to do with egg whites; meringue cookies, coconut macaroons, or homemade marshmallows. The marshmallows are awesome because you can flavor them. I have done brandy or cinnamon ones to drop into hot chocolate.

  • Hello,

    Thanks for this great recipe. I have a question about shelf stability. I’m new at canning but am anxious to start. I am making this lemon curd today with my leftover lemons from limoncello.

    If it is properly canned, and I think I get why water-bath canning is appropriate here (high acid in the lemons) why does it only last a few months? If I pressure can it, would it last longer? Would that destroy the curd?

    Thanks in advance for your answer. I’ll be checking in to your informative blog often.



    1. Kai, the reason it doesn’t last on the shelf more than a couple of months is that the texture begins to degrade. It will be safe for much longer, but it may start to separate. You wouldn’t want to pressure can it, as that would over cook the curd. You could freeze it if you’re looking for an alternate way to preserve it.

  • I live in NZ, and I wondering how much do you define a stick of butter to be (pounds or grams is fine)

  • I’m long on grapefruit and a newbie to canning. Is grapefruit on its own acidic enough for me to put up grapefruit curd?

  • I just made this recipe (x5) with regular lemons off of the tree in my front yard. It is good, but not as tart as I’d like. I think next time I will use all of the zest from all of the lemons and maybe increase the quantity of lemon juice just a bit to make it more tart. The texture is lovely and I am sure it will taste divine with scones or muffins! My husband and I just planted a rangspur lime tree and I cannot WAIT until the fruit ripens in a few months so that I may make curd with that fruit!! Thank you for passing along this great recipe!!

  • Nice post. I used to be checking continuously this weblog and I’m inspired! Extremely useful information specifically the ultimate section 🙂 I deal with such information a lot. I was seeking this particular information for a very lengthy time. Thanks and best of luck.

  • Once I’ve made the curd and the process for shelf stability, do I have to refrigerate them? How many time I can keep the preserve???

    1. Nope, no need to refrigerate. The whole point of the processing is to ensure that they’ll be safe to keep out of the fridge.

      1. Marisa, thanks for the answer.
        When I put the jars in boilling water the jars must to be covers with water or it must reach the lid?

  • I have a recipe for lemon curd that I’ve been using for a few years that I really like. It uses a bit more sugar and lemon juice, as well as whole eggs. Any reason I wouldn’t be able to can it with whole eggs?

  • AMAZING! This recipe is simply perfect! As I type, the jars are boiling in my canner (xmas gift, so thrilled I stumbled upon your blog). I can’t wait to give this gem away as gifts next week! THANK YOU!

  • So glad I found your blog! Thank you, thank you, thank you for the info on canning lemon curd!

    For years I have wanted to be able to give it as gifts but couldn’t find out how to can it. I just needed it to be OK at room temp for a few days but a month or more is fantastic!

  • We live in Houston and my hubby has Meyer lemon trees. I have a bowl of them sitting on my kitchen table and they are amazing! I’ve already made one lemon meringue pie (gluten free) and it was sooo good. Yesterday, my daughter and I picked up some clotted cream and decided to try our hand at some lemon curd to go with it and homemade scones. Thank you for this recipe!!

  • Hi there,

    Thank you so much for the fantastic lemon curd recipe 🙂 i live in New Zealand and was trying to find the perfect recipe and yours worked out great and tastes devine! I went to see my grandparents the other day and they have a big lemon tree so i grabbed quite a few and i didn’t know what i was going to do with them until i remembered i could make lemon curd 🙂 so thank you!! I will be keeping this recipe for a long time now.

  • I live overseas and made this recipe tonight with fresh bergamots from the market in Athens, Greece. I processed it in a hot water bath according to these instructions (, since I would like to send a jar to a friend. The result is absolutely delicious!

  • All set to make this today…this is probably a silly question but can you make multiple batches of this and then can as usual or will it ruin the texture?

    1. You can make multiple batches. Do know that they may take longer to thicken the more is in the pot. Also know that curds don’t hold as well as other preserves. If you think you want it to last longer than 4-6 months, it’s better to freeze it.

      1. Thanks so much! It turned out really well and I did notice it took about 20 minutes to thicken and when it did, it turned really quickly. Only sad news is that two of eight half pints didn’t seal. Not the end of the world…I’ll just have to start eating 🙂

  • Hi Marisa

    My sister and I were having the proverbial argument about the eggs in the lemon curd (looks like I won, hee hee…). But, like everyone else I am ultimately confused. If pressure cooking will overcook the lemon curd, and a water bath will preserve for 2 months without a loss in texture. The question remains, how long will it actually preserve for, regardless of texture? (As I’m now quite curious to test this out… after all, it’s Meyer lemon season…).

    What is happening in the commercial processes that allow them to can/preserve lemon curd for up to 2 years?? I have always enjoyed Dickinson’s Lemon Curd, and their ingredients are rather straight forward (SUGAR, WATER, EGGS, BUTTER [CREAM (FROM MILK), SALT], LEMON JUICE CONCENTRATE, PECTIN, CITRIC ACID, NATURAL FLAVOR, SODIUM CITRATE, LOCUST BEAN GUM, YELLOW 5).

    Pectin = Gelling Agent
    Citric Acid = Natural Preservative/Conservative
    Sodium Citrate = Sodium Salt of Citric Acid = Sour Salt = Additive/Preservative = Add to high acid liquids so gelling will occur.
    Locust Bean Gum = Thickener

    Is the addition of the above items what allows their lemon curd to be shelf stable for longer periods of time? I have seen what lemon curd looks like once it’s past it’s shelf date, it tends to be brown in color – which makes it unappetizing.

    Thanks for your help!

    1. My thought, for what it’s worth, is that the longer self-life may have to do with the commercial canning process. The processing plant has higher standards and more sophisticated equipment than our home kitchens do. I’m guessing they use much higher temperatures and achieve a more sterile environment. It may also have to do with the stabilizers and preservatives that you list above.

  • The Meyer lemons just showed up in the store. My very first batch of lemon curd is now cooling in jars on the counter top. Thank you so much for this bit of heaven.

  • I was born in England… where this tasty treat is a staple on any breakfast table..My Mother would make jars of Lemon Curd we called it Lemon Cheese… I would rush home from school to spread on fresh baked bread!…My Mother now in her mid 80’s as early dementia and it is hard to get her to remember recipes .. so this was a God send find your recipe here.. and it spot on how I remember it ! Thanks so much.. I am licking the spoon .. lol..

  • I just made my first batch of lemon curd tonight and it turned out pretty well. I’ve never been a huge fan, but you were so excited about it and my aunt said she loved it, so I figured I can’t go wrong. Plus, I’ve only ever eaten store-bought and this has to be better, right?

  • I had 6 meyer lemons about to expire so I just made a double batch of this (although I had to add a little bit of regular lemon juice to bring it to 1 cup) and it is SO GOOD. I just ate at least 1/2 a cup straight from the pot. Thanks for this awesome recipe!

  • Marisa:
    Just made this and it is wonderful!
    I thought it might be too sweet, but it was a perfect balance of sweet and tart.
    This recipe is going into my to keep folder.

    My two year old grandson is a big fan and eating it off the spoon.

    Thank you for so graciously sharing.


  • Yum! Meyer lemon curd is fabulous on toast, in a tart, or my husbands favorite on a Pavlova with blueberries. Spread a bit of the curd on top of the meringue and mix some in the whipped cream(unsweetened please). Add in fresh blueberries into the cream mixture and spread on the meringue. Eat. Love. Enjoy. And think about how good the simple things are in this world.

  • I just made this (after having it in yogurt at the farmer’s market) and it is AMAZING. I just used regular lemons because, well, King Sooper doesn’t have a great selection, but it came out so delicious. I didn’t bother to process it because, really, a single batch is not going to make it that long :D. Thank you!!

  • I want to make this curd closer to the Christmas Holiday season, but I have a tree that has ripe lemons now. My goal is to give as gifts. Can I get good results with frozen juice?

  • Hey Marisa–

    I’m really anxious to try this recipe and the zesty lime curd recipe (pg 91) but my issue is this: I’m allergic to dairy. My thought is that I could substitute lard? (Sounds disgusting but it’s my go-to in lieu of butter) would that still work, or do you suggest something else? Also would I use the same amount?

    Any advice would be much appreciated!


    1. Hmm. I’ve never tried a curd made with lard before, so I have absolutely no idea whether it would work or not. My first instinct would probably be some non-hydrogenated margarine, like Earth Balance. However, I’d be really intrigued to hear how it turned out with lard.

      1. Margarine is a much more obvious choice! Maybe I’ll do a batch with both. I’ll keep you posted on results. Thanks!

  • Wonderful blog! Not only great info, but ongoing discussion (with quality responders) so we just learn and learn and learn. Thankyou everyone for making this space so interesting. I won’t be using this recipe for curd as I have a heart healthy recipe (one yolk), but I sure will be back for advice on bottling and for other recipes that I can feed hubby.

  • Just wanted to come back and say I made this as christmas gifts last year, this year its been requested 10 fold. My mother in law wants nothing else this year except 3 litres of this glorious goodness. Every time it comes out perfect and easily adapts to doubling ( or in my case 8x!) Thankyou so much for sharing, just making it puts a smile on my face 🙂

  • I just made the orange vanilla curd from your cookbook. It is heavenly! I will have to work hard to not eat it all in one day!

  • Today I brought Meyer Lemon Curd to my office mates I made last weekend-it was my turn to bring treats for team meeting. I got an awesome response. Two people almost genuflected to me. Thanks for the recipe!

  • Oh my stars! I made this this evening, and it is better than I ever imagined!

    I have enough lemons (and eggs) left and I think I’ll have to make another batch tomorrow… Or more marmalade? I will sleep on it!

    Thank you for the fantastic blog!

  • I purchased a great, big container of Meyer lemons recently at our local food warehouse. I had never used them before so, of course, I went crazy! Meyer Lemon Meringue Pie, Meyer Pound Cake, and yes, Meyer Lemon Curd! Loved this recipe! Can’t wait to devour it. Still have 6 more lemons left. Meyer Lemon Shortbread Cookies perhaps? Maybe Meyer Lemon Preserves!!!

  • I whipped up a batch of your meyer lemon curd recently and it was amazing. I will say I forgot to add the butter and it was still rich, creamy and smooth. My neighbor who is a lemon fanatic devoured my last jar so I will be making another batch soon. Thank you for giving me a great use for my year round producing tree!

  • I’ve been a lemon fanatic for years and have been wanting to try this for months. I just made a batch and can I just say… well… I’m speechless. It. Is. Beyond. Delicious!!

  • Hey Marissa- I just made and posted about this! It’s so good, but I’ve been getting a lot of negative feedback about canning dairy and about the issue of not trusting fresh squeezed emon juice due to the uncertain ph/acidity. Thoughts?

    1. It makes 2 half pints, which is also two cups. The yield was buried in the recipe instructions. I’ve since updated it.

  • question.. in the instructions it says to add the juice and zest… but then a little later it says to wisk in the zest… am i to reserve some of the zest and add it later?

  • I don’t have a pot with a thick bottom, unfortunately, all of my cookware is just old stuff from my family. Can I use a bain-marie for the curd instead, or would that heat it too slowly?

  • I was checking out websites for canning lemon Curd, as I, like you, would be happy sucking it through a straw! Yum! I have instructed my students on how to make this delicious sauce and we have sold the extras to eager faculty and staff at our school. I was interested in offering the sauce for sale at our annual church bazaar, thus the search for canning instructions. I decided that we will most likely prepare the sauce in 1/2 pint canning jars and just keep them chilled for the sale. I doubt the customers will be saving it for long once they have tasted the samples we will offer. My recipe is slightly different, but still yields an awesome sauce!

  • Is the butter soft/room temperature, or cold when cubed and whisked thickened lemon/eggs mixture?

    1. There’s no process to is. You put the product in jars, leaving a little bit more headspace than you would if you were canning them, and then put them in the freezer. It’s best to let them cool to room temperature first, though.

  • I doubled the recipe and it worked out beautifully. I used meyer lemons off our own trees. Just the right amount of sweet to zing.

  • In step 2 it says to add the zest then start cooking yet in step 6 after it’s done cooking it says to whisk in the zest. So what is the better to add the zest? Thanks!

    1. That’s a mistake. So sorry! This is an old post that’s been updated several times, so sometimes mistakes get introduced in that process. I prefer to add the zest in step 2 and then remove it when you run the curd through a sieve in step six. That makes for a silkier curd.

  • I made this recipe a few months ago and canned it. I’m just now opening up my jars to use them and they have kind of an odd smell – it’s not a bad smell, it’s just slightly different. Is the smell supposed to change a little? I don’t want to eat them if they’ve gone bad, but it’s such a shame to throw away home canned food. Any advice would be appreciated! Thank you! 🙂

    1. The smell can change after canning, but like I say in the blog post, this curd doesn’t keep well on the shelf for more than two months. I much prefer to freeze citrus curds these days rather than can them.

  • What a simple and lovely recipe! I just made up a batch, and all I added was a pinch of salt. Delicious! Thank you for such an easy recipe. I’ll be freezing 3 quarter pints, and eating up one over the next few days.

  • Hi Marissa,

    I made this and doubled the recipe for 1/4 pint jars. I processed them per the directions, and went to go open a jar a week later and it almost looked grainy. I stirred it and it appeared to meld back together and I think it tasted like it did before, but I am wondering if I did something wrong. I am giving it as gifts and don’t want to poison anyone.

    1. Unfortunately, the water bath process often changes the texture of the finished curd. It’s not dangerous, just an altered consistency. Because of this change in texture, I’ve actually stopped canning curds. I now exclusively freeze them, because I prefer the texture.

    1. You can only freeze in straight sided jars and you leave 1 inch of headspace per pint of product (1/2 inch for half pints).

  • Yum, yum, and yum! I pulled a quarter-pint jar of this (water-bath canned) curd from my pantry to use as a surprise in the very center of a batch of matcha macarons. I piped a matcha buttercream filling in a ring and put a dollop of this curd in the middle before sandwiching the cookies. The lemon was a lovely compliment to the green tea and almond flavors, and gave some needed tartness to counteract the inherent sweetness of the macaron. Thanks for keeping your archives up for those of us who came to this blog later in the game.

  • I just google lemon curd, Walnut Creek and I’m back to the most wonderful recipe for lemon curd. I’ve been using this for years now! I also grew up in Walnut Creek so I rerun great memories while cooking it each time. Makes me warm and fuzzy all over. Plus I always read the entire thing because it makes me laugh!(I send it to my sister each time who always answered me within seconds “ SAVE ME A JAR!”. Thanks !