Meyer Lemon Curd

Using a double boiler:

Place your bowl over simmering water. Add juice, zest, sugar, eggs and a pinch of salt and whisk together to break the yolks. Then add the chunks of butter and whisk until it thickens. I’ve also done this using a hand mixer. Immediately press through a strainer.

OR

Using a saucepan:

Whisk together juice, zest, sugar, eggs and pinch of salt. Place saucepan over low heat, add the chunks of butter and whisk until it’s melted. Then keep whisking. Increase the heat a bit, to about medium/low. Don’t stop whisking! Keep going until it thickens to a beautiful, luscious curd. Immediately press through a strainer. Lick spatula. Lick strainer.

Will keep for 1 week covered and refrigerated.

Enjoy!