Ingredients:
3 to 4 medium Meyer Lemons (about 1 lb.)
1/2 cup granulated sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Preparation:
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmer water and cook, whisking. Once mixture gets warm, add the butter in 4 additions, whisking well after each until incorporated. Continue whisking until thickened and smooth and an instant read thermometer registers 160 degrees F. This can take anywhere from 6 to 15 minutes (depending on how well your bowl is conducting heat). Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
*Of course you can make this recipe with regular lemons as well. In that case increase the sugar to 3/4 cup. This curd will keep well covered in the refrigerator for about 1 week.
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