Meyer lemon curd with berries Recipe

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3 votes | 4280 views

lemon curd is a fantastic sour-sweet custard, golden yellow, a beautiful contrast to raspberries and blueberries.

You'll need a candy thermometer

Prep time:
Cook time:
Servings: 6+


Cost per serving $0.22 view details
  • 6 large eggs
  • 2/3 C fresh Meyer lemon juice
  • 2 Tbs Meyer lemon zest (Meyer lemons are thin-skinned, so a microplane zester works best)
  • 1 & 1/3 C granulated white sugar (if you use regular lemons, use 3/4 cup sugar)
  • 1 cube unsalted butter - soft or nuked. If soft, cut it into little cubes
  • Raspberries to circle each ramekin on top of the curd, and blueberries for the center of each ramekin


  1. Simmer water in a sauce pan or the bottom of a double-boiler.
  2. Whisk the eggs.
  3. Pour the lemon juice into a metal pan or the double-boiler top.
  4. Add the eggs.
  5. Gradually pour in the sugar, whisking all the while until the mixture becomes thick - 160 degrees F. Probably 5+ minutes.
  6. Remove from heat.
  7. Add the butter and whisk until the butter has blended with the curd
  8. Add the zest and whisk until evenly distributed throughout the curd
  9. Put in a bowl and cover with plastic wrap - right down against the curd so no crust can form.
  10. Refrigerate. Can be made a day or more in advance.
  11. When ready to serve put curd in ramekins.
  12. Circle raspberries along the rim of each ramekin on top of the curd.
  13. Put blueberries inside the raspberries


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Nutrition Facts

Amount Per Serving %DV
Serving Size 50g
Recipe makes 6 servings
Calories 77  
Calories from Fat 50 65%
Total Fat 5.58g 7%
Saturated Fat 1.96g 8%
Trans Fat 0.0g  
Cholesterol 210mg 70%
Sodium 69mg 3%
Potassium 67mg 2%
Total Carbs 0.42g 0%
Dietary Fiber 0.0g 0%
Sugars 0.39g 0%
Protein 6.21g 10%
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  • John Spottiswood
    I thought this was just an outstanding way to finish a delicious tri-tip dinner. This dessert is refreshing and memorable.
    I've cooked/tasted this recipe!
    • Nancy Miyasaki
      I really enjoyed this. It was beautiful and delicious. It was a little bit sweeter than I like my lemon desserts, so I will probably reduce the sugar by about 25% when I make it.
      I've cooked/tasted this recipe!
      This is a variation


      • judee
        March 10, 2012
        It looks really delcious. We are big lemon fans.

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