Silky Meyer Lemon Curd

3 large eggs
2 large egg yolks
3 tablespoons finely grated Meyer lemon zest
1/2 cup sugar (3/4 cup if using regular lemons)
1/2 cup Meyer lemon juice
1 stick unsalted butter, melted

Put whole eggs and egg yolks in top of double boiler (off the heat). Whisk until smooth and flowing. Add zest, sugar, lemon juice and butter. Whisk to mix ingredients. Place over simmering water, whisking constantly, until thick and hot (touch with your finger), never allowing mixture to come to a boil, about 3 to 4 minutes.

Remove from heat. Cool at room temperature and refrigerate at least 4 hours until firm. Can be refrigerated up to 1 month, covered airtight. Makes 1 cups, about 16 to 20 servings.

Per serving: Cal 78 (66% fat) Fat 6 g (3 g sat) Fiber 0.11 g Chol 65 mg Sodium 11 mg Carb 6g Calcium 9 mg