Meyer Lemon Curd

1. 1

   Whisk together yolks and sugar in a non-reactive pan, like stainless steel.

2. 2

   Add lemon juice and butter and continue stirring over medium high heat, being careful not to boil, until it coats the back of a spoon.

3. 3

   Once thickened, take off the heat and pass through a strainer.

4. 4

   Stir in the zest.

5. 5

   Cover with plastic wrap, pressed to the surface so it doesn't form a skin and chill until cold and set.

No additional tips available.