Name: Meyer Lemon Curd
Cook time: 20 min
Total time: 20 min
Yield: Makes about 1 2/3 cups
Ingredients: 3 to 4 Meyer lemons (about 1 pound); 1/2 cup sugar; 2 large eggs; 1 stick unsalted butter, cut into 4 pieces

Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.

Cooks' notes:

• Lemon curd keeps, covered and chilled, 1 week.
• If substituting regular lemons, increase sugar to 3/4 cup.

Recipe notes

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