Local Meyer Lemon Curd

Shop like a local with Oliver’s Market! If you haven’t experienced DMS Ranch’s Meyer lemons, you are in for one heck of a treat! Grown locally in Sebastopol, they’re sweeter than other lemons, making them perfect for cooking and baking. This lemon is curd is tart, creamy, and delicious – try it instead of jam for on your breakfast toast, use it as a filling for cakes, or make it into fabulous Meyer lemon bars!

  • Serves: 1-2 cups
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes


  • 3-4 large DMS Ranch Meyer Lemons, juiced & zested
  • 1 c. Sugar
  • 3 Large Eggs
  • 3 Egg Yolks
  • 1/2 c.+2 tbsp. Butter, melted


  1. In a medium heat-safe bowl, combine lemon zest, lemon juice, sugar, and butter until mixed. In a separate mixing bowl, whisk together eggs and egg yolks until combined. Heat a large saucepan of water until boiling, then reduce heat to a simmer.

  2. Place bowl with lemon juice mixture onto saucepan and begin whisking. Very slowly stream eggs into lemon mixture, whisking constantly - if you do this part too fast or stop stirring, the eggs will scramble and the curd will separate. Continue until eggs are entirely incorporated, then continue cooking until curd has thickened slightly, about 2 to 4 minutes. Remove from heat.

  3. Immediately pour hot lemon curd through a fine mesh sieve to remove any lumps that may have formed. Allow curd to cool completely, then refrigerate. Use lemon curd as a toppping or spread, or use as a base for baked goods like lemon bars.

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