Foolproof and Luscious, Light Meyer Lemon Curd

Makes about 16 ounces

• 3 oz. (6 Tbs.) unsalted butter, softened at room temperature
• 1 cup sugar
•  
• 2 large eggs
• 2 large egg yolks
•  
• 2/3 to 1 cup fresh Meyer lemon juice
• 2 heaping teaspoons grated Meyer lemon zest

1. In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for a 1 minute. Mix in the Meyer lemon juice.
2. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. It will appear curdled, but will smooth out as the butter in the mixture melts. Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about another 15 minutes. It should leave a path on the back of a spoon and will read 170°F on a thermometer. Don’t let the mixture boil.
3. Remove the curd from the heat; stir in the Meyer lemon zest. Transfer the curd to a bowl. Press plastic wrap on the surface of the lemon curd to keep a skin from forming and chill the curd in the refrigerator. The curd will thicken further as it cools.
4. Stored in an airtight container, the fresh Meyer lemon curd will keep in the refrigerator for about a week and in the freezer for 2 months!   © Images & content: Cristina A-Moore for TeenieCakes.com.