Homemade Ingredients

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

4.71 from 47 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!

WHY YOU’LL LOVE THIS RECIPE: This Whole Lemon Curd made with Meyer lemons is a must-try if you’re looking for a lemon curd that’s bursting with vibrant flavor and a hint of sweetness. By using the entire Meyer lemon, you capture all the nuanced flavors of the fruit in JUST 10 minutes, resulting in a curd that’s wonderfully rich and complex. 

  • Effortless Preparation: With just a few simple steps and common kitchen tools, you can create a luscious curd in no time.
  • Versatile Application: Perfect for spreading on scones, swirling into ice cream, or layering in cakes, enhancing a variety of treats.
  • Rich Flavor Profile: Utilizing the whole Meyer lemon ensures a deeper, more complex taste that sets this curd apart from traditional recipes.

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!

IMPORTANT NOTE: This recipe was improved and updated on 6/27/2024, to include a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, MAKE AHEAD & STORAGE instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

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

What Is A Whole Lemon Curd?

Whole Lemon Curd is a type of lemon curd made using the entire Meyer lemon, including the peel, rather than just the fresh lemon juice and lemon zest.

  • The process involves pureeing whole Meyer lemons with sugar and whole eggs, then straining and cooking the mixture until it thickens.
  • This method yields a thick, creamy texture, and slightly tart curd that can be used in a variety of desserts and baked goods, such as simple toast, pancakes, cookies, lemon cupcakes, homemade crepes, and traditional Irish scones, or spread in between vanilla cake layers!
  • Unlike typical lemons you find year-round in the grocery store, Meyer lemons are sweeter than regular lemons, like a mix of typical lemons and mandarin oranges. 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!)

Tools You Need

Key Ingredients

  • Meyer lemons

    • Flavor: Meyer Lemons provide a sweet, citrusy taste with less acidity than regular lemons and no bitterness. They almost have a creamy flavor which makes it great for this recipe.
    • Pectin: The peel and pith contain pectin, which helps thicken the curd.
  • Granulated sugar

    • Sweetness: Sugar balances the tartness of the lemons, creating a pleasant lemon flavor.
    • Texture: It helps achieve the smooth, creamy consistency of the curd.
    • Preservation: Sugar also acts as a preservative, extending the shelf life of the curd.
    • You can replace sugar with coconut sugar, honey, agave, or maple syrup from our Sugar Substitute Chart. Sugar-free sugar substitutes won’t work well.
  • Eggs

    • Thickening agent: The proteins in the eggs coagulate upon heating, thickening the curd.
    • Richness: Egg yolks add a rich, creamy texture and contribute to the smooth mouthfeel.
    • For eggless lemon curd, check out our Vegan Lemon Curd recipe using cornstarch.
  • Butter

    • Creaminess: Butter adds a smooth, velvety texture to the curd.
    • Flavor: Enhances the overall flavor, adding a subtle richness and depth.
    • Stabilization: Helps in stabilizing the emulsion, ensuring a uniform consistency.
    • Either salted butter or unsalted butter will work. Alternatively, you can use coconut oil or vegan butter for a similar texture and taste.

How To Make Easy Lemon Curd Recipe

  1. Pureé: Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed, about 2 minutes.
  2. Strain and cook: 
    • 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 to coat the back of a spoon, about 4 minutes.
  3. Add butter: 
    • Immediately strain the curd through a fine-mesh strainer to stop the cooking. Add the butter and stir to combine.

  4. Store:
    • Cover the surface tightly with a piece of plastic wrap and refrigerate until 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. Because they are not bitter and almost have a creamy flavor, making them great for this recipe.
  • 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!

Make Ahead and Storage Instructions

This curd will keep in the fridge for up to 1 week or in the freezer for up to 3 months.

  • If storing in a bag, squeeze out all the air.
  • If storing in a jar, press a piece of plastic wrap directly onto the surface of the curd before sealing the jar with its lid. This helps prevent a skin from forming.

FAQs

What can I use lemon curd for?

You can enjoy lemon curd in these recipes:

Can I freeze this Whole Lemon Curd?

Yes, you can freeze Whole Lemon Curd for longer storage.

  • Store it in a freezer-safe container or zip-top bag for up to 3 months.
  • Thaw in the refrigerator before using.

More Fruit Preserves Recipes

IMPORTANT NOTE: This recipe was improved and updated on 6/27/2024, to include a NEW STEP-BY-STEP tutorial video, explanations of key ingredients, MAKE AHEAD & STORAGE instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Watch The Recipe Video!

Whole Lemon Curd Recipe

4.71 from 47 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 minutes
Cook Time 5 minutes
Total Time 10 minutes
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 (8 oz/225 g) granulated sugar
  • 3 large eggs
  • 3 tablespoons (1½ oz/43 g) butter, diced

Instructions

  • Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed, about 2 minutes.
  • 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, about 4 minutes.
  • 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.

Recipe Notes

  • Be sure to use Meyer lemons for this recipe. Because they are not bitter and almost have a creamy flavor, making them great for this recipe.
  • 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!
4.71 from 47 votes (33 ratings without comment)
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Nancy Maranto
Nancy Maranto
3 years 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 »

Gail
Gail
11 months ago

Hi Gemma, I was making the curd, at the straining of the solids step, when my hubby came in the kitchen. He said what are going to do with the “mash”. Throw it out I said. “What? Why? Why not make cookies out of it?” So I did. I mixed in a cup of almond flour – hubby can’t have gluten – teaspoon and a half of baking powder and some white chocolate chips. Baked at 350° for 12 minutes. Dusted with powdered sugar mixed with a touch of citric acid. Needs a bit of tweeking but ABSOLUTELY DELICIOUS. I… Read more »

Christine
Christine
3 years 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 ????

Priscilla F.
Priscilla F.
2 years 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).

Nidhi Jiloka
Nidhi Jiloka
3 years ago

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

Mom to My Boys
Mom to My Boys
1 year ago

Gemma, I just finished jarring a 16-cup batch of lemon curd with the Meyer ???? lemons from my tree (it’s loaded this year!). I literally just plopped down and picked up my phone… and here is your recipe. I have plenty more lemons and 8 more jars, so I’ll have to give your recipe a try for my next batch. Most of this batch will be gifted to neighbors. Can’t wait to try your recipe…. Although I’m worried about getting all the seeds out. My lemons seem to have a lot!

Karen E McConnell
Karen E McConnell
2 years 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!!!

DeAnne
DeAnne
2 years 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?

Lori B
Lori B
3 years ago

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

Jackie
Jackie
5 months ago

This worked exactly as written, thanks!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

Weeknight Family Favorites Chapter from the Bigger Bolder Baking Every Day Cookbook