Meyer Lemon Curd

Step 1

Place a strainer over a medium-sized bowl near the stove.

Step 2

Place the sugar in a small bowl and zest the lemons onto the sugar. Use your fingers to rub the sugar and zest together. Juice the lemons until you have 3/4 cup of juice.

Step 3

In a nonreactive 3 quart saucepan, combine the whole eggs, eggs yolks, and sugar and whisk until well blended. Stir in the lemon juice and butter.

Step 4

Cook the mixture over medium heat, whisking constantly until the mixture is thickened. As you cook the mixture the butter will melt. When the mixture has thickened and reached a temperature of 185 degrees F pour it into the strainer. Press the curd through the strainer with a spatula to remove the solids.

Step 5

Cover the surface of the curd with plastic wrap, gently pressing the plastic wrap onto the surface of the curd. Place the curd in the refrigerator and chill.

Step 6

The lemon curd is good in the refrigerator for 2 weeks and can be frozen for up to 1 year. If freezing the curd package it in a freezer container after it has chilled. When ready to use place it in the refrigerator to thaw for 24 hours before intended use.