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Bright and tangy Meyer Lemon Curd using whole eggs, featuring a creamy, custardy texture perfect for spreading, filling, or topping. This recipe highlights the sweet, mild flavor of Meyer lemons and is freezer-friendly for year-round enjoyment.

Ingredients

Scale
  • 1 cup Meyer lemon juice (about 3–4 Meyer lemons)
  • 1 cup granulated sugar
  • 1/4 cup Meyer lemon zest
  • 3 whole eggs
  • 1/2 cup butter (1 stick), cut into tablespoons

Instructions

  1. Fill a pot with a couple inches of water and bring to a simmer; place a stainless steel bowl on top to create a double boiler, ensuring the bowl doesn’t touch the water.
  2. Zest and juice 3–4 Meyer lemons to yield about 1 cup lemon juice and 1/4 cup zest.
  3. Crack 3 whole eggs into the metal bowl and whisk vigorously until yolks and whites are fully combined with no streaks.
  4. Whisk in 1 cup granulated sugar until blended.
  5. Whisk in the Meyer lemon juice and zest until smooth.
  6. Place the bowl over the simmering pot and heat over medium, stirring constantly.
  7. Cook the mixture, stirring constantly, until it thickly coats the back of a wooden spoon or reaches about 160°F on a thermometer (about 10-15 minutes).
  8. Optionally, spoon a little onto a chilled plate; if it thickens and wrinkles as it cools, the curd is ready.
  9. If desired, strain the curd through a fine-mesh sieve or blend briefly to remove zest or any lumps.
  10. Stir in 1/2 cup butter (1 stick) one tablespoon at a time, stirring until each piece is fully melted and the curd is glossy.
  11. Pour the finished curd into three half-pint canning jars and allow to cool completely.
  12. Seal jars with lids and label.
  13. Store in the refrigerator for up to one week or freeze for up to one year. When frozen, thaw in the refrigerator before using.

Notes

Use a double boiler or gentle heat to avoid scrambling the eggs; never let the mixture boil., Constant stirring is essential for a smooth texture and even cooking., Whole eggs are used to reduce waste and produce a lighter curd, but for a richer curd, use only yolks (3 yolks)., Adjust sugar to taste if substituting other citrus fruits (lime, orange, passionfruit) or regular lemons., Butter can be substituted with coconut oil for a dairy-free version, noting a slight coconut flavor., The curd is versatile: great on toast, as tart filling, dolloped on yogurt or ice cream, or spooned onto cookies/scones., For smoothest texture, strain through a fine mesh sieve after cooking., Ensure jars cool completely before sealing to prevent condensation., Do not can with fresh lemon juice unless following strict preservation guidelines; for canning use bottled lemon juice standardized for acidity.

Nutrition

Find it online: https://gingerbaking.com/easy-meyer-lemon-curd-using-the-whole-egg/