Rich Meyer Lemon Curd

Prep Time
Cook Time
Ready In

Recipe: #7021

November 28, 2012

"This can also be made with regular lemons. I did not want to make tarts etc, so I put it into the freezer and it made a wonderful gelato."

Original is 2 servings


  • Serving Size: 1 (604.4 g)
  • Calories 1833.2
  • Total Fat - 132.7 g
  • Saturated Fat - 55.8 g
  • Cholesterol - 4243.7 mg
  • Sodium - 411.9 mg
  • Total Carbohydrate - 95.1 g
  • Dietary Fiber - 2 g
  • Sugars - 78.9 g
  • Protein - 65.9 g
  • Calcium - 529.9 mg
  • Iron - 11.4 mg
  • Vitamin C - 37.6 mg
  • Thiamin - 0.7 mg

Step by Step Method

Step 1

Beat sugar with butter, eggs, yolks and salt in a medium saucepan, with an electric mixer on medium high until creamy, about 1 minute.

Step 2

Beat in lemon juice (mixture may curdle but will smooth out during cooking)

Step 3

Set saucepan over medium-high.

Step 4

Cook, whisking constantly, until curd is thickened and smooth and coats the back of a spoon, 3 - 5 minutes.

Step 5

Serve warm or store in jars; refrigerate up to 5 days; or freeze for a wonderful gelato.


No special items needed.

2 Reviews


A great tasting Lemon Curd! Have to love how easy it is to make with such great results. I didn't have the Myer lemons, the regular lemons made for a great tasting Lemon Curd perfect to fill mini tartlets or for the Jelly roll I have in the planning.


review by:
(31 Mar 2015)


Fantastic lemon curd! I've tried several lemon curd recipes, and this is among the best! I only had one meyer lemon, so used it and regular lemons. The result was a really rich ultra lemony curd which I enjoyed warm right away with lemon cake, whipped cream, and berries. I also enjoyed it firm chilled by the spoonful with fresh blackberries. Super Yum! Made for the Billboard recipe tag game.


review by:
(7 May 2013)

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