This delicious curd has so many uses: spread it on buttered toast, fold some into plain yogurt, spoon over ice cream, serve it with fresh berries over a slice of pound cake. Or, eat it with a spoon straight from the jar!

Recipe by Catherine Pla

Yields about 2 pints

1⁄2 c plus Meyer lemon juice
3 eggs
3 egg yolks
3⁄4 c granulated sugar
Pinch of salt
4 T unsalted butter, cool but not cold, cut into 1 T chunks
1 T Meyer lemon zest

Heat 2 inches of water in a saucepan to a simmer. Whisk together lemon juice, eggs, yolks, sugar, and salt in a glass or stainless steel bowl that fits over the saucepan so that the bottom of the bowl does not touch the water. Cook, whisking frequently, until the mixture has thickened and measures 170°F on an instant read thermometer. Pour lemon curd through a sieve or strainer directly into another bowl or into your blender. Discard any solids in the strainer. Let curd cool slightly then whisk butter into the bowl one tablespoon at a time, incorporating each piece before adding another. If using a blender, turn on to medium speed and add the butter one tablespoon at a time, letting each piece incorporate before adding the next to maintain the emulsion. Lastly whisk in the zest.

Pour the lemon curd into jars and refrigerate for at least 3 hours before serving. It will thicken as it cools. Can be kept refrigerated up to 7 days.

Meyer Lemon Curd