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Meyer Lemon Curd


Use this great Meyer lemon curd recipe from Vanilla Bake Shop to make their wonderful Meyer Lemon Raspberry Cupcakes.

  • Yield: Makes enough for 2 dozen cupcakes

Source: The Martha Stewart Show, April Spring 2008


  • 1 cup sugar
  • Zest of 3 lemons
  • 3 large eggs
  • 4 large egg yolks
  • 1 cup Meyer lemon juice
  • 5 ounces unsalted butter, chilled and cut into small pieces


  1. Prepare and ice-water bath. Set a medium bowl in ice-water bath and set aside.

  2. Place sugar and lemon zest in a mortar and grind with a pestle to combine and release the oils. Transfer sugar mixture to a medium heatproof bowl along with eggs and egg yolks; whisk to combine. Place over a saucepan of simmering water and whisk until sugar has dissolved. Add lemon juice and continue whisking until mixture is thick and reaches 160 degrees on an instant-read thermometer, scraping down sides of bowl as necessary. Add butter and whisk until well combined.

  3. Strain lemon mixture through a fine mesh sieve set over prepared bowl. Cover lemon curd with plastic wrap, pressing plastic wrap directly onto surface. Transfer to refrigerator until completely chilled.

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