Meyer Lemon Ginger Curd

Meyer Lemon Ginger Curd

This curd is citrusy and gingery and sweet and tart. Meyer lemons are usually available at places like Whole Foods and Trader Joe’s, but I actually found these at my local Jewel, which tends not to carry very exotic produce, so I think they must be more widely distributed than they once were. If you can’t find them, you could make this with Eureka lemons or a combination of lemons and oranges. It won’t be quite the same, but I’m sure it would still be very nice.
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Yield 2 cups
Calories 107 kcal
Source Adapted from The Food Network


  • 1 4-inch piece of ginger peeled
  • 3 large eggs
  • 1/2 cup freshly squeezed Meyer lemon juice from about 4 lemons
  • 1/2 cup sugar
  • 4 tablespoons cold unsalted butter cut into small pieces


  1. Grate the ginger with a microplane zester and pass it through a fine mesh strainer set over a bowl to catch the juice. Press it with a rubber spatula (or your impeccably clean hands) to really squeeze the liquid out of the pulp. Save the juice and discard the pulp. (And give the microplane a quick rinse to save yourself some cleanup.)

  2. In a small heavy saucepan, whisk together the eggs and sugar until thoroughly combined. Add the Meyer lemon juice and the ginger juice and stir again. Heat gently over medium heat, whisking constantly, until the mixture thickens and bubbles at a low simmer, about 6 minutes.
  3. Remove from heat and whisk in the butter. Pass through a fine mesh strainer set over a bowl and allow it to cool. Transfer to a jar or covered container and refrigerate until ready to use.
  4. Keeps for a few weeks in the refrigerator.