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Meyer Lemon Curd


This tasty lemon curd can be served with Coconut Swiss Meringue Buttercream and Meyer Lemon and Cream Cheese Pound Cake.

  • Yield: Makes about 7 cups

Source: Martha Stewart Weddings, Summer 2007


  • 6 large eggs, plus 12 large egg yolks
  • 3 cups sugar
  • 2 tablespoons finely grated Meyer lemon zest
  • 2 cups fresh Meyer lemon juice, strained
  • 3 sticks (12 ounces) unsalted butter, cut into small pieces


  1. Whisk together eggs, egg yolks, sugar, and lemon zest in a heatproof bowl set over a pan of simmering water. Whisk in lemon juice. Cook, whisking occasionally, until mixture thickens enough for whisk to leave a trail, 30 to 35 minutes.
  2. Prepare an ice-water bath. Remove bowl from heat, and whisk in butter, a few pieces at a time. Pour through a fine sieve into another bowl. Place a piece of plastic wrap directly on surface of lemon curd to prevent a skin from forming. Set bowl in ice-water bath, and let cool completely. Refrigerate in an airtight container overnight (or up to 1 week).

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