Homemade Meyer Lemon Curd

Lemon curd is a British favorite traditionally spread on scones, muffins and other teatime treats. I like to serve this sweet, tart and creamy condiment with lemon ricotta pancakes instead of the usual maple syrup.

It's fairly simple to make and does not involve many ingredients ~ just lemons, sugar, butter, eggs and salt. The most important thing is to make sure that you don't cook the eggs and end up with a curdled lumpy mixture. A smooth lemon curd can be achieved by keeping the heat low and stirring very frequently (or constantly). If you follow these simple directions you will have a beautiful velvety smooth lemon curd in just 10 minutes!

INGREDIENTS

• 3 Meyer lemons*
• 1 1/2 cups sugar
• 1/4 pound (1 stick) unsalted butter, room temperature
• 4 extra-large eggs
• 1/2 cup lemon juice (3 to 4 lemons)
• pinch kosher salt

DIRECTIONS:

1. Using the fine side of a vegetable grater, zest 3 lemons into a small bowl, avoiding the bitter white pith. Mix the sugar into the lemon zest, mashing together until well combined.

2. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

3. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool completely, then refrigerate.

* Of course if you don't have Meyer lemons you can use regular lemons.