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READY IN: 40mins
Recipe by lovestocook 4

I found this recipe online provided by the Junior League of Oakland-East Bay listed as "Meyer Lemon Curd". I could only find Sunkist lemons so they had to do.

Ingredients Nutrition


  1. Zest the lemons. Cut each lemon in half and juice.
  2. In a saucepan, whisk the eggs, sugar, lemon juice and lemon zest. Cook over medium heat, stirring with a wooden spoon, until sugar melts. Add the butter and cook, stirring constantly, until the mixture thickens and will coat a wooden spoon.
  3. Once the curd is thickened, pour it through a sieve into a clean bowl.
  4. Spoon curd into sterilized jars. Wipe rims with a clean, damp cloth. Screw on sterilized lids and rims. Process in a boiling water canner for 15 minutes (for 1/2 pint jars). Label jars and store in a cool, dark place for up to one year.
  5. If you plan to use immediately, refrigerate after cooling.

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