Easy Meyer Lemon Curd

from ButterYum
makes 1 1/2 cups


  • 2 large eggs, beaten
  • 1/2 cup freshly squeezed juice from 3-4 small Meyer lemons
  • 1/2 cup white granulated sugar (3/4 cup if using regular lemons)
  • 8 tablespoons cold unsalted butter, cut into pieces
  • 2 teaspoons finely grated zest (optional)


  1. Place all the ingredients in a heavy bottom sauce pan over med to med-high heat; whisking constantly until the butter melts and the mixture starts to thicken, about 5 minutes (the temperature should reach 160F).
  2. Strain hot mixture through a fine mesh sieve to remove zest and any cooked egg bits that may have formed.
  3. Serve warm or refrigerate for later use. Warm curd is pourable. Cold curd thickens to a spreadable consistency.  Refrigerate leftovers. 

Notes:  If you don't have a heavy bottomed sauce pan, you can cook the curd in a heat-proof glass or stainless steel bowl suspended over a pan of simmering water. Proceed as directed above.