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Gemma’s Whole Lemon Curd (Made With Meyer Lemons)

4.85 from 20 votes
Skip the fuss and make a lemon curd recipe that uses whole lemons — entire Meyer lemons, to be exact — for a lemon curd that's perfect for any recipe.
Lemon curd next to whole lemons.

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Hi Bold Bakers!

If you happen to find a bag of Meyer lemons at your grocery store or are lucky enough to have a tree of your own (or a friendly neighbor), snatch those little yellow babies up and make this homemade whole lemon curd! 

This easy-to-make whole Meyer lemon curd works on so many goodies. The slightly tart curd works perfectly on homemade crepes, traditional Irish scones, or spread in between vanilla cake layers! I’d be hardpressed to find something that lemon curd doesn’t improve instantly. 

Every bite of this super simple curd tastes like spring! And the kicker? It uses the ENTIRE lemon. No fuss. Just lime my Whole Lemon Tart!

All the ingredients of my whole lemon curd recipe in a food processor.

What Is A Whole Lemon Curd?

Meyer lemons aren’t like typical lemons you find year-round in the grocery store. They’re a hybrid fruit that comes from China that made its way to America in 1908, but it wasn’t until the ’70s that they started to gain popularity (thanks to California chefs and the incomparable Martha Stewart!)

Meyer lemons are sweeter than regular lemons, like a mix of typical lemons and mandarin oranges. And we’re using these sweeter, smaller lemons to make thick, creamy lemon curd! It’s sweet, a little tart, and absolutely addicting!

What You Need To Make Whole Lemon Curd

How To Make Lemon Curd With Whole Meyer Lemons

When I say this recipe is easy, I mean it! This whole Meyer lemon curd comes together in about 10 minutes! Here is how you make it:

  1. Put the lemons, sugar, and eggs in a food processor and process it for a few minutes until it is well pureed. 
  2. Strain the mixture into a saucepan. Be sure to press the mixture to extract as much liquid as possible.
  3. Toss the solids, rinse the strainer, and set it over a clean bowl near your stove. 
  4. Heat the lemon mixture over low heat, constantly stirring, until it starts to thicken.
  5. Once it begins to thicken, immediately strain the curd into the bowl. 
  6. Add the butter and stir to combine.
  7. Cover the curd and refrigerate until you’re ready to use!

Lemon curd made with whole lemons.

Gemma’s Pro Chef Tips For Making Whole Meyer Lemon Curd

  • Be sure to use Meyer lemons for this recipe. The peel of regular lemons is a bit thick and will make the curd too bitter.
  • Don’t skip the step of straining the curd before you cook it. Straining the curd will keep it from becoming too bitter, and it helps you see if any egg curds are starting to form when cooking.
  • This curd is lovely spread in between lemon cake layers or with my lemon pound cake.
  • Try this on a pavlova before you add whipped cream and berries.
  • You can gently swirl this curd into my homemade vanilla ice cream base before freezing to make Lemon Creamsicle Ice Cream!

How To Store Meyer Lemon Curd

Cover your homemade Meyer lemon curd and refrigerate. It will keep in the refrigerator for up to 1 week.

Whole Lemon Curd Recipe

4.85 from 20 votes
Skip the fuss and make a lemon curd recipe that uses whole lemons — entire Meyer lemons — for a lemon curd that's perfect for any recipe.
Author: Gemma Stafford
Servings: 2 cups
Prep Time 5 mins
Cook Time 5 mins
Skip the fuss and make a lemon curd recipe that uses whole lemons — entire Meyer lemons — for a lemon curd that's perfect for any recipe.
Author: Gemma Stafford
Servings: 2 cups

Ingredients

  • 2 medium Meyer lemons (roughly chopped and seeds removed)
  • 1 cup (8oz/225g) granulated sugar
  • 3 large eggs
  • 3 tablespoons (1½oz/43g) butter (diced)

Instructions

  • Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed.
  • Strain the mixture into a saucepan, pressing to extract as much liquid as possible.
  • Discard the solids, rinse the strainer and set it over a clean bowl near the stove.
  • Gently heat the lemon mixture over low heat, stirring constantly, until the mixture begins to thicken.
  • Immediately strain the curd to stop the cooking.
  • Add the butter and stir to combine.
  • Cover and refrigerate until ready to use. This curd will keep in the refrigerator for up to 1 week.
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Nancy Maranto
Nancy Maranto
1 year ago

Hi Gemma, I love your cooking tips and recipes! My granddaughter actually found you when she was only 11 years old and put me onto you and your recipes! I must tell you that not all Meyer lemons are small. I live in Houston, TX and our Meyer Lemon tree produces large and Very large lemons. Some, the size of large California navel oranges! And ALL are larger than “store bought lemons”. Your Lemon Curd sounds delish! I’ll try it very soon. Contact me if you’d like to try my Meyer Lemon Pie (it uses the lemon rind, also). It… Read more »

Nidhi Jiloka
Nidhi Jiloka
1 year ago

Hi Gemma, do u have a substitute for eggs as I am vegetarian. Thanks Nidhi

Christine
Christine
1 year ago

Hi Gemma. enjoying your recipes 😊
I don’t think we have Meyer lemons here in Cyprus. so what about adding a mandarin instead of adding extra sugar?
would that work 🤔

Karen E McConnell
Karen E McConnell
1 month ago

If, I couldn’t find Meyer lemons, could I use Meyer lemon juice instead? And, how much juice would I need to use? Thanks a bunch!!!

Priscilla F.
Priscilla F.
3 months ago

I had never before heard of a method using the whole fruit to make curd, but thought it sounded promising. This curd is delicious; perfect consistency, lovely tangy-sweet flavor, beautiful color. Convenient that it uses up the entire egg too. It will be my go-to recipe when I have Meyer lemons on hand. (I followed the recipe as written, but doubled the quantities, which yielded over 1 qt jar full).

Lori B
Lori B
1 year ago

can this lemon curd be used on your pavlova? do you recommend a fruit/s with the lemon curd?

Toni Browne
Toni Browne
10 days ago

Is it possible to preserve this lemon curd for a longer shelf life? (water bath canning etc )

Maureen Hitchings
Maureen Hitchings
26 days ago

Hi Gemma … can this curd be frozen?

Meera Jawahir
Meera Jawahir
1 month ago

I love your lemon curd! Can I use custard powder instead of eggs? If yes is it the same quantity as corn starch per egg?

Last edited 1 month ago by Meera Jawahir
DeAnne
DeAnne
1 month ago

Hi Gemma… Before i ask you anything.. .would like to say ..i simply love your videos and blog… You make everything sound so easy peasy! Thank you so much.
By granulated sugar you mean castor sugar or normal sugar grains?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere!

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