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Lemon Curd
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4.2 from 5 votes

Lemon Curd + Tips For Success

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Author: Darcey Olson


  • 4 Meyer Lemons Zest and Juice
  • 1 1/2 cup Sugar
  • 8 oz Unsalted Butter Room Temperature
  • 4 Large or Extra Large Eggs
  • Kosher Salt Pinch


  • Remove the zest of 3 lemons using a vegetable peeler. Do not cut into the white pith!
  • Squeeze the juice out of the fruit (you'll need 1/2 cup) and set aside.
  • Add the sugar and zest to the food processor and pulse until the zest is finely minced.
  • In a medium size bowl, cream the butter.
  • Add in the sugar and lemon mixture and beat until combined.
  • Add 1 egg at a time, making sure to fully incorporate it into the mixture before adding the next egg.
  • Add the lemon juice and salt and mix.
  • Transfer the mixture to a 2 quart saucepan and cook over low heat until the mixture has thickened (approximately 10 minutes). Make sure to stir constantly to avoid scorching.
  • Remove the lemon curd for the heat when it hits 170 degrees (right under simmering).
  • Pour the mixture into a glass jar (we like Mason jars) and refrigerate overnight.