Meyer Lemon Curd

By Texaschef11

Ingredients

• {Note: you can make the recipe with regular lemons too, just increase the sugar to 3/4 cup.}
• 1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
• 1 tablespoon lemon zest
• 1/2 cup sugar
• 2 large eggs
• 1/2 cup (1 stick) unsalted butter, cut into 4 pieces

Preparation

Step 1

In a medium heatproof bowl, whisk the lemon juice, zest, sugar and eggs together until well combined. Add the butter and set the bowl over a saucepan of simmering water. Cook, whisking almost constantly, until the curd has thickened and registers 160 F on an instant read thermometer. Strain through a fine mesh strainer into a second heatproof bowl. Allow to cool slightly, then press a piece of plastic wrap against the surface and store in the refrigerator. The curd will keep for a week.

Makes about 1 1/2 cups