Meyer Lemon Curd

This simple, classic, easy-to-whip-up lemon curd is a bright foil for rich buttercream in Sasha Piligian's Lemon Chiffon Cake with Blueberry-Coriander Buttercream. Regular lemons can be used in place of Meyer lemons.

Active Time:
15 mins
Total Time:
2 hrs 15 mins
1 1/2 cups


  • ½ cup granulated sugar

  • 1 tablespoon grated Meyer lemon zest plus 1/2 cup fresh Meyer lemon juice

  • 2  large eggs

  • 2 large eggs yolks

  • ¼ teaspoon kosher salt

  • 7 tablespoons cold unsalted butter, cubed


  1. Whisk together sugar, lemon zest and juice, eggs, egg yolks, and salt in a heatproof bowl. Place bowl over a saucepan of simmering water over low. Cook, whisking constantly, until mixture thickens, 7 to 9 minutes. Remove from heat; whisk in butter until melted and smooth. Pour through a fine wire-mesh strainer into a bowl; discard solids. Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.

Make Ahead

Curd can be made up to 2 weeks ahead and refrigerated in an airtight container.

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