This recipe has been featured in a post on The Recipe Girl blog: Meyer Lemon Curd.
Meyer Lemon Curd
Yield: 1 2/3 cups
Prep Time: 30 min
Cook Time: 8 min
I could eat this like it was pudding. DELICIOUS! It's so easy to make. We like to serve it with cream scones.
3 to 4 medium Meyer lemons (about 1 pound)
1/2 cup granulated white sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
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 simmering water and cook, whisking constantly, until thickened and smooth and an instant- read thermometer registers 160°F., about 5 or 6 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
*This can be used as a cake or tart filling or served with scones, muffins or fresh fruit.
*Lemon curd keeps, covered and chilled, for about a week.
*If substituting regular lemons, increase sugar to 3/4 cup.
Source: RecipeGirl.com (via Gourmet)