Meyer Lemon Curd
- 2 cups white sugar
- 3/4 cup butter, at room temperature
- 4 eggs
- 4 egg yolks
- 1 1/3 cups Meyer lemon juice
- 2 teaspoons grated Meyer lemon zest
- Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
- Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
- Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.
white sugar, butter, eggs, egg yolks, lemon juice, lemon zest
Taken from www.allrecipes.com/recipe/246820/meyer-lemon-curd/ (may not work)