Meyer Lemon Curd

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Melt the butter in the top of a double boiler or in a bowl placed over a saucepan of simmering water (the bottom of the bowl should not touch the water).

3. Step 3

   Stir in the Meyer lemon zest, juice and sugar. You can eat Meyer lemon peel, so this recipe uses both the zest and juice of the Meyer lemons for optimal flavor. To achieve the 2 tablespoons of zest and 1/2 cup of juice you will need about 3 medium Meyer lemons.

4. Step 4

   Add the egg yolks, and whisk continuously over the simmering water until thickened. This will take about 10 minutes.

5. Step 5

   When the mixture is thickened and smooth and an instant-read thermometer registers 170 F, the eggs will have been safely cooked and the mixture will have reached the correct temperature for a curd consistency.

6. Step 6

   Remove from the heat and pour into glass jars. Store in the refrigerator.