Meyer Lemon Curd
- Zest of two lemons
- 1 cup lemon juice (about 6 Meyer Lemons)
- 1 1/2 sticks butter cut into small pieces
- 6 large eggs
- 2/3 cup sugar
- 1 tsp. vanilla
In a medium sized, stainless steel (or other non reactive) pot, whisk the sugar, eggs, and lemon zest until frothy and light in color. Add the lemon juice and the butter and whisk constantly over medium low heat until the butter is melted and the mixture is thickened (this takes a good 10-15 minutes). The mixture is ready when it coats the back of a spoon and holds its shape. Remove from heat and press through a mesh strainer into a bowl. Mix in the vanilla. Allow to cool and then place in jars in the refrigerator to thicken further.
Until next time, happy and HEALTHY cooking!