Meyer Lemon Curd

By Texaschef11

Ingredients

• 1/2 cup Meyer lemon juice (~4 lemons)
• 1 Tbsp lemon zest
• 2 large eggs
• 1/3 cup sugar
• 1 stick butter, cut into 4 pieces

Preparation

Step 1

Whisk the zest, juice, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
Curd will keep over a week in the fridge in a jar.