Meyer Lemon Curd

By raegrifftie

Ingredients

• 3 to 4 Meyer lemons (about 1 pound)
• 1/2 cup sugar
• 2 large eggs
• 1 stick unsalted butter, cut into 4 pieces

Preparation

Step 1

Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Cooks' notes:
• Lemon curd keeps, covered and chilled, 1 week.

• If substituting regular lemons, increase sugar to 3/4 cup.