This Meyer lemon curd recipe turns out with a bright yellow color and smooth texture. It's flavorful, creamy and tangy texture is perfect for a variety of recipes and made with only five ingredients!
In a double boiler or heatproof bowl set over simmering water, whisk together the lemon juice, zest, sugar, and eggs until well combined.
Cook the mixture, stirring constantly, until it thickens and coats the back of a spoon, reaching 170°F (77°C). This typically takes about 10-15 minutes.
Remove from heat and whisk in the softened butter, one cube at a time, until fully incorporated.
Strain the curd through a fine-mesh sieve into a clean jar or container.
Press a piece of plastic wrap directly onto the surface of the curd to prevent a film from forming.
Cool completely at room temperature, then refrigerate for at least 2 hours or overnight until set.
Notes
Store leftover lemon curd in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.