Easy Meyer Lemon Curd That Tastes Like Sunshine

When Life Hands You Meyer Lemons… Make This Sunshine-in-a-Jar!

Okay, real talk—Easy Meyer Lemon Curd might just be my new obsession. I mean, who knew something so fancy-sounding could come together in like, 10 minutes flat? The first time I made it, I was half-expecting a kitchen disaster (eggs, lemon juice, and butter? Really?). But no joke, it turned out silky, sweet, and straight-up dreamy.

If you’ve got a few Meyer lemons hanging around—maybe from the farmer’s market, or that one overly ambitious grocery haul—you need to try this Easy Meyer Lemon Curd. It’s got that mellow citrus flavor, a little tang, and a whole lotta buttery goodness. Plus, it’s the kind of thing that makes toast feel fancy and yogurt taste like dessert. You’ll be spooning it out of the jar before it even cools down. No shame.

Why You’ll Love This Recipe

If you’re anything like me, you want a recipe that works—like, no weird steps or fancy equipment. And that’s exactly what you get with Easy Meyer Lemon Curd. It’s simple, fast, and doesn’t leave your kitchen looking like a war zone. Just whisk it all together, stir over heat, and you’re golden.

It’s rich but light, sweet with just the right tang, and honestly… kinda addicting. I keep a jar in the fridge for toast emergencies. You know the kind—when plain butter just won’t cut it. This Easy Meyer Lemon Curd comes together in about 10 minutes, and you’ll feel like a kitchen genius without breaking a sweat.

Also, let’s not skip over the fact that it looks gorgeous. That golden yellow pop? Total mood booster. Whether you’re topping a dessert or sneaking spoonfuls straight from the jar (guilty), this stuff just hits.

Ingredients

One of my favorite things about Easy Meyer Lemon Curd is how ridiculously simple the ingredient list is. Like, we’re talking five things. That’s it. No weird stuff, no special trips to a fancy store. You probably have most of this sitting around already:

• 4-5 Meyer lemons (you’ll need zest and juice go for fresh!)
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter (cut into cubes, room temp is best)
• Pinch of salt (trust me, it matters)

Pro tip: If your lemons feel a little firm, roll them on the counter for a few seconds to get the juice flowing. And if you only have salted butter? Use it. This is a chill recipe, and it doesn’t mind breaking the rules a bit.

Oh—and don’t toss that zest! It’s what gives the curd its real lemony punch. The combo of sweet juice and fragrant zest? Game-changer.

Step by step instructions to make meyer lemon curd

Making Easy Meyer Lemon Curd sounds fancy, but honestly? It’s just whisk, stir, and wait a few minutes. That’s the whole deal. No candy thermometers, no standing over the stove like a hawk. Just you, a saucepan, and some citrus magic.

Here’s the play-by-play:

1. Whisk the eggs and sugar together in a saucepan until smooth—don’t go wild, just enough to mix them up.

1. Add the lemon juice, zest, and salt, then whisk again.
2. Turn the heat to medium-low and keep stirring. It’ll feel slow at first, but stick with it. It’ll start to thicken in about 5–8 minutes.
3. Once it’s thick enough to coat the back of a spoon, remove it from heat.
4. Stir in the butter cubes a few at a time. They’ll melt into the warm curd and make it super silky.

Heads up: If your curd gets lumpy or scrambles a little, don’t panic! Just run it through a fine-mesh strainer and it’ll smooth right out. Even the “oops” version of Easy Meyer Lemon Curd still tastes like gold.

How to Use Meyer Lemon Curd (Besides Eating It With a Spoon)

So you made a fresh batch of Easy Meyer Lemon Curd—now what? Honestly, the hardest part is not just standing at the counter eating it straight outta the jar. (Been there. Zero regrets.)

But if you’re looking to spread the love a little, here are a bunch of easy ways to use this golden goodness:

• Toast, bagels, or English muffins – Like jam, but fancier and way more addictive.
• Swirled into Greek yogurt or oatmeal – Adds a citrusy punch and feels like breakfast dessert.
• As a cake or cupcake filling – Especially in vanilla or coconut cakes… next level.
• On top of pancakes or waffles – Skip the syrup, go full lemon sunshine.
• Layered in a parfait with berries and whipped cream – So pretty, so tasty.
• Baked into a tart shell – Boom. You just made a fancy dessert with barely any effort.
• Want more citrus magic? Try this soft and fluffy Air Fryer Banana Bread moist, quick, and a crowd favorite.

Seriously, Easy Meyer Lemon Curd works with breakfast, dessert, snacks—you name it. It even plays nice with a cheese board. (Yeah, I said it. Try it with a soft brie. Thank me later.)

Variations & Substitutions: Keep It Easy, Keep It Yummy

One of the best things about Easy Meyer Lemon Curd? It’s flexible. Like, make-it-work-with-what-you-got kinda flexible. So if you’re low on something or just wanna try a twist, here are some simple swaps and fun ideas to mix things up:

No Meyer Lemons? No Problem.

Use regular lemons and add a tiny splash of orange juice or zest to mellow out the sharpness. It won’t be exactly the same, but it’ll still taste amazing—and honestly, most folks won’t even notice.

Salted Butter Swap

Only have salted butter? Use it! Just skip the pinch of salt in the recipe. The flavor’s still rich and buttery, and it gives Easy Meyer Lemon Curd a little savory edge that’s low-key delicious.

Want It Less Sweet?

Cut the sugar down by a tablespoon or two if you like a more tart punch. Meyer lemons are naturally sweeter, so a little less sugar still works great.

Egg-Free? Try This:

It’s not quite the same, but you can make a vegan lemon curd using cornstarch or arrowroot as a thickener and dairy-free butter. It won’t have the same richness, but it’ll still get that silky texture and citrus flavor.

Add a Flavor Twist

Stir in a splash of vanilla, a little lavender, or even a hint of ginger if you’re feelin’ fancy. Just a little goes a long way, but it gives your curd a unique twist that’s perfect for special occasions.

Whatever swap you go with, the heart of Easy Meyer Lemon Curd stays the same—bright, creamy, and spoon-licking good.

Storage & Shelf Life: Keep That Citrus Gold Fresh

Now that you’ve whipped up your batch of Easy Meyer Lemon Curd, let’s keep it fresh and fabulous for as long as possible. Good news—it stores like a champ.

Here’s the deal:

• Refrigerator: Once it’s cooled, spoon your curd into a clean glass jar or airtight container. It’ll stay fresh in the fridge for about 7–10 days. Just be sure to use a clean spoon each time so it doesn’t spoil early.
• Freezer: Want to make a big batch? Go for it. Easy Meyer Lemon Curd freezes beautifully. Pour it into freezer-safe containers, leaving a little room at the top for expansion. It’ll keep for up to 3 months. Just thaw overnight in the fridge when you’re ready to use it.

One tip? Label your jars with the date—’cause let’s be honest, time flies and that jar in the back of the fridge will sneak up on you.

Frequently asked questions

Wrap It Up: Sunshine in a Jar

And there you have it—Easy Meyer Lemon Curd that’s sweet, tangy, buttery, and basically tastes like spring in a spoon. Whether you’re spreading it on toast or building a whole dessert around it, this stuff always delivers that wow moment.

If you haven’t made Easy Meyer Lemon Curd yet, seriously—what are you waiting for? It’s fast, fuss-free, and guaranteed to brighten up your kitchen (and your mood). Try it out, and if you end up loving it as much as I do, drop a comment or tag me on IG with your lemony creations. I’d love to see what you whip up!

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