Luscious Meyer Lemon Curd

 Hubby's been craving lemon curd ever since we he finished the jar my sister gave me for Christmas. We haven't had many sweets here lately, and finding these lovely Meyer lemons on our date night in Wegman's  last night motivated me to remedy that situation. A bit sweeter than an ordinary lemon, Meyer lemons are a cross between a lemon and a mandarin orange. (I've been wanting to try them for ages but my local grocery doesn't carry them) I could think of no better way to share their sunshine than with this lovely lemon curd!

And oh, is this lemon curd sweet, tart and delectable- the bright lemon flavor shines! I ate way too much of it just scooped out of the jar with a spoon, but I have plans for whatever is left after my willpower takes effect. I know it's great on English muffins, but I'm thinking of tarts, cupcakes, trifles...the possibilities are endless.

Look at the gorgeous color! That's thanks to my sweet little free range hens and their beautiful eggs. The yolks are such a deep golden color they've spoiled me for run of the mill grocery store eggs.

If you can't find Meyer lemons, just use the regular lemons you can find at your grocery. The curd will still be amazing, and you'll wonder why you waited so long to make it. It's easy to put together, and makes a fabulous versatile spread that's perfect for anything from breakfast to dessert.

Meyer Lemon Curd
adapted from this recipe
Ingredients
juice of 4 Meyer lemons (mine ended up being about 2/3 cup)
6 egg yolks
1 cup granulated sugar
small pinch of salt
1 stick butter, cut into chunks
1 Tablespoon Meyer lemon zest

In a heavy bottomed pan, stir together sugar and egg yolks. Add lemon juice and pinch of salt. Cook (medium heat) and stir constantly with wooden spoon until mixture thickens enough to coat your spoon.  (This takes about 10 minutes. You don't want to cook it too fast or hot, or the eggs will curdle.) Add butter one chunk at a time,and continue to stir until each piece is melted. Pour mixture through a fine strainer and then stir in the lemon zest. Pour into clean jars and store in the refrigerator.  (Keeps two weeks in the refrigerator.)

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