Easy Meyer Lemon Curd
from ButterYum
makes 1 1/2 cups
Ingredients
2 large eggs, beaten
1/2 cup freshly squeezed juice from 3-4 small Meyer lemons
1/2 cup white granulated sugar (3/4 cup if using regular lemons)
8 tablespoons cold unsalted butter, cut into pieces
2 teaspoons finely grated zest (optional)
Directions
Place all the ingredients in a heavy bottom sauce pan over med to med-high heat; whisking constantly until the butter melts and the mixture starts to thicken, about 5 minutes (the temperature should reach 160F).
Strain hot mixture through a fine mesh sieve to remove zest and any cooked egg bits that may have formed.
Serve warm or refrigerate for later use. Warm curd is pourable. Cold curd thickens to a spreadable consistency. Refrigerate leftovers.
Notes: If you don't have a heavy bottomed sauce pan, you can cook the curd in a heat-proof glass or stainless steel bowl suspended over a pan of simmering water. Proceed as directed above.