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Meyer Lemon Curd

Yields1 Serving

 6 egg yolks
 1 cup sugar
 zest of two Meyer lemons
 1/2 cup Meyer and regular lemon juice
 1/2 cup butter, cut into pieces

In a medium saucepan, whisk together the egg yolks, sugar, lemon zest and juice. Set over medium heat and cook, stirring often (if not constantly) with a whisk, until the mixture comes to a boil and thickens. Remove from the heat and stir in the butter. Set aside to cool.