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5 from 4 votes

Lemon Meyer Budino with Left Over Egg Yolks

Meyer Lemon Curd the answer to using a dozen egg yolks.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts


  • 12 egg yolks
  • juice of 4 meyer lemons or six lemons
  • zest of one meyer lemon
  • 1 cup Swerve Granulated
  • 8 tablespoons butter
  • 1/4 cup heavy cream
  • pinch sea salt

  • Kitchen Tools Used
  • Candy Thermometer ORDER HERE
  • Stainless Bowl
  • Citrus Zester ORDER HERE
  • Mini Jars


  • Beat egg yolks well.
  • Add lemon juice, zest, sugar (swerve), butter.
  • Place in double boiler or stainless steel bowl over saucepan of simmering water.
  • Curd should reach 170 degrees. Remove from stove
  • Take through a sieve.
  • Stir in heavy cream.
  • Place plastic wrap over top and cool.
  • Spoon into dessert dishes or mini jars. Refrigerate.