Meyer Lemon Curd

1. 1

   In a large metal bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.

2. 2

   Bring a pot of water to a slow simmer and place metal bowl inside it. Reduce heat to low. Stir continuously, until mixture thicken, around 10 minutes.

3. 3

   Once mixture thickens, remove from heat. Add in butter and stir. Strain mixture and let it cool to room temperature.

4. 4

   Store in airtight container in the fridge. Put cling wrap before closing the container you are going to refrigerate the mixture in. You can keep curd up to 1 week in the fridge.

5. 5

   Note: This recipe calls for Meyer lemons, but regular lemons could be substituted.

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