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.
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).
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.
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).
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.
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.
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.
Meyer Lemon Curd
Ingredients
- 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
Instructions
- 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.
I’m making this recipe now using your book and it has you adding the butter in the beginning and not at the end. I remember using the website before and adding it at the end so I was questioning that step and now I’m having trouble getting the curd to temp. Is the butter what could be doing it? Your orange curd recipe in your book also has the butter being added at the beginning.
Fantastic lemon curd. My Meyer lemon tree has been bursting with lemons this year. I’ve already made Meyer lemon marmalade but needed something different. My first batch was amazing. For me, the best place for it is on cheesecake!
Only feedback I’d have is that “9 Meyer lemons” are are very different in size. It would help if the recipe read “1/2 cup juice (approximately 9 Meyer lemons). My lemons range is size and weight (from 92 to 294 grams).
I used the leftover egg whites to make macaroons!
Thanks for the feedback, Jeff. You’re totally right. I will add this recipe to the list of things that needs retesting and more precise measurements.
SO DELICIOUS! Easy to make!
So glad you like it!
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 !
I’m so happy to hear that you have such happy associations with this recipe! Thank you for sharing!
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.
Are there any special instructions for freezing this? I’ve had jars shatter on me in the freezer. TIA!
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).
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.
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.
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.
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! 🙂
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.
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!
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 doubled the recipe and it worked out beautifully. I used meyer lemons off our own trees. Just the right amount of sweet to zing.
How does the freezer canning process work?
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.
Is the butter soft/room temperature, or cold when cubed and whisked thickened lemon/eggs mixture?
You want it cold and cubed.
Just made this for the first time…quite possibly the best thing I have ever had. Ever!
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!
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?
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?
Anyone know how much this recipe will yield? Like 2 cups, maybe?
It makes 2 half pints, which is also two cups. The yield was buried in the recipe instructions. I’ve since updated it.
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?
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!!
Oh-my-word! I just made this! I was licking the bowl it was so yummy!
I’m so glad you like it!
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 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’ve made this twice in the last couple of weeks. It’s my new favorite way to use Meyers.
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!
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!
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!
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 🙂
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.
Kerri
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!
Jennifer
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.
Margarine is a much more obvious choice! Maybe I’ll do a batch with both. I’ll keep you posted on results. Thanks!
Please do!
What about using coconut oil?
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?
You do get good results from frozen juice.
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!!
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.
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.
Charlie
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!
You’re so welcome! Glad you’re happy with it!
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 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..
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.
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!
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.
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?
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.
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 ya!
I’ve made this yumminess and posted about it on my brand new blog!
Check it out.
http://twointhenestmama.blogspot.com/2012/01/lemon-curd.html
(I should’ve taken more pictures, but next time!!)
Thanks a million
Margaret
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 (nchfp.uga.edu/publications/nchfp/factsheets/lemon_curd.pdf), since I would like to send a jar to a friend. The result is absolutely delicious!
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.
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!!
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!
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 happy to hear you like it!
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?
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???
Thanks,
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.
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?
Thanks,
Martin
The water should cover the lids by at least 1 to 2 inches.
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