Silky Meyer Lemon Curd

Yield: 1 cup; about 16 to 20 servings

Ingredients

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

Instructions

1. Put whole eggs and egg yolks in top of double boiler (off the heat). Whisk until smooth and flowing.
2. Add zest, sugar, lemon juice and butter. Whisk to mix ingredients.
3. 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.
4. Remove from heat. Cool at room temperature and refrigerate at least 4 hours until firm.
5. Can be refrigerated up to 1 month, covered airtight.

Nutrition

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