Meyer Lemon Curd

1. 1

   Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.

2. 2

   Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.

3. 3

   Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160F, about 5 minutes.

4. 4

   Force curd through a fine sieve set into another bowl.

5. 5

   Serve warm or cover surface of curd with wax paper and cool completely.

No additional tips available.