Easy Meyer Lemon Curd

1. 1

   Place a mesh strainer over a bowl, and set aside.

2. 2

   In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. 3

   Add the butter slices and set the pan over low heat, whisking constantly until the butter is melted.

4. 4

   Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It's done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

5. 5

   Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week. Enjoy!

6. 6

   (Recipe from David Lebovitz.)

* Per serving · 4 servings · Values may vary.

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