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Meyer Lemon Curd Recipe

Delectable Meyer lemon juice combined with egg yolks makes for a special, not-too-sweet treat in this Meyer lemon curd recipe.

Recipe courtesy Emily of Visions of Sugar Plum .

Servings: 4

Active time: 20 minutes

Total time:


  • 8 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1 1/4 c granulated sugar
  • 3/4 c Meyer lemon juice
  • 1 Tbsp Meyer lemon zest
  • 1 tsp vanilla extract
  • 6 Tbsp cold unsalted butter


  1. In a small saucepan, over medium-low heat, whisk together yolks, sugar, lemon juice and lemon zest until well combined.
  2. Cook mixture, stirring frequently, until it thickens up and coats the back of a spoon - about 8 minutes.
  3. Remove pan from heat and whisk in vanilla extract.
  4. Whisk in butter, a tablespoon at a time, until melted and combined. Strain curd using a sieve to remove any cooked egg.
  5. Chill until ready for use.

Nutrition Facts

Serving Size (1/4 of recipe)
Total Servings 4

Amount Per Serving:

Nutrition Category Amount
Calories 520
Calories from Fat 230
Total Fat 26g (40% DV)
Saturated Fat 14g (70% DV)
Trans Fat 0.5g
Cholesterol 415mg (138% DV)
Sodium 20mg (1% DV)
69g (23% DV)
Dietary Fiber 0g (0% DV)
Sugars 64g
Protein 6g
Vitamin A 20%
Vitamin C 35%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.