I love lemon curd.  Love love love love.  Sweet, creamy, tart, lovely on scones or toast or in tarts.  And it is far easier to make than I would have ever imagined, so my little bag of Meyer lemons went to very good use.

I’ve been adding it to plain yogurt or spreading it on my breakfast most mornings.  I think pastry might be next.

Meyer Lemon Curd
Based on a recipe from Gourmet Magazine

1 pound Meyer lemons
1/2 cup sugar
2 large eggs
1 stick unsalted butter

Grate enough zest to make 2 teaspoons, then squeeze ½ cup of juice.

Set a saucepan half full of water over medium heat and bring it to a simmer. Choose a metal bowl that can rest in the saucepan without sinking.

Whisk the zest, juice, sugar, and eggs in the bowl. Cut the butter into several pieces and add it to the bowl. Set the bowl over the simmering water, and whisk until thickened and smooth, and an instant-read thermometer registers 160°F, about 5 minutes.

Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.