Meyer lemons are a cross between regular lemons and Mandarin oranges.  They are tart and sweet and awesome.  Regular lemons work just fine…just not as fancy!

  • 1 cup Meyer lemon juice (about 6 – or 3 regular lemons)
  • zest from 3 lemons
  • 12 tablespoons butter, cut into bits
  • 6 eggs
  • 1 cup sugar
  • pinch of kosher salt
  1. Put the lemon juice and zest into a medium sauce pan.
  2. Crack the eggs into a bowl and whisk until combined.  Add the sugar and mix in.  Pour the egg mixture into the pan with the juice and whisk until all is thoroughly combined.
  3. Add the butter bits to the party.
  4. Cook, over medium heat, stirring constantly until the curd just starts to set.  This should take about 6 minutes.  I like a whisk, but a wooden spoon or heat proof spatula is also great.  As long as you keep stirring and hitting the corners of the pan.  Remove from the pan as soon as it starts to thicken.
  5. If your curd got a little chunky or you don’t like the feel of the zest, strain it through a fine strainer while it is still hot.
  6. Place plastic wrap right on the surface of the curd, let cool and enjoy!