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Meyer Lemon Curd

Meyer Lemon Curd

Adapted from Epicurious.
Servings 2 cups
Author Brandon Matzek


  • ½ cup Meyer lemon juice
  • 2 teaspoons finely grated Meyer lemon zest
  • ½ cup sugar
  • 2 large eggs
  • ½ cup unsalted butter (1 stick), cut into 4 chunks


  1. Fill a large saucepan with 2 inches of water. Bring to a boil over high heat. Reduce heat to low and keep the water simmering.
  2. In a medium sized metal bowl, whisk together Meyer lemon zest, juice, sugar and eggs. Add butter and set bowl over the saucepan. The bowl should be large enough to fit on top of the saucepan without touching the simmering water. Whisk until thickened and an instant-read thermometer reaches 160°F*. This should take about 6 - 8 minutes.
  3. Pour the curd through a fine mesh basket strainer into a clean bowl, pressing with a silicon spatula. Cover and chill in the refrigerator.

Recipe Notes

* If you do not have an instant-read thermometer, you can check for doneness using the spoon test. Once you feel the curd thickening, dip a wooden spoon into the mixture. Run your finger across the back of the spoon to create a clear line. If the curd is thick enough, then the line should remain clear. If the curd is too thin, then it will run and disrupt the line.