The Meyer Lemon tree is heavy with lemons and that means it is time for lemon curd! Yum!
Nothing beats homemade lemon curd. The stuff at the store doesn't even compare. Put it on biscuits, scones, toast, or eat it just plain by the spoonful (I dare you to make some and NOT eat it by the spoonful!)
There are many recipes out there for lemon curd, but here's the recipe I use:
6 Egg yolks, lightly beaten
1 Cup Sugar
1/2 Cup freshly squeezed lemon juice
1/4 lb (1 stick) unsalted butter, cut into small pieces
1 Tbls grated lemon zest
Strain the egg yolks into a medium, non-reactive saucepan over low heat. Stir in the sugar and lemon juice, and cook, stirring constantly, for about 15 minutes, until mixture thickens and coats the back of a wooden spoon. Do not allow mixture to boil (it could cause curdling).
Remove from heat and whisk mixture until slightly cooled. Stir in the butter, a piece at a time, until fully incorporated. Add the zest. While still warm, pour the mixture into hot, sterilized jars, cover tightly, and refrigerate until ready to use.
Makes 1 pint.
You may also freeze it up to a year.
It is SO easy to make and totally worth the time to make your own. There's nothing better. Yum!