Meyer Lemon Curd

2 dozen cupcakes

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


  • 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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