What I’m about to say is disturbing but true.
I would bathe in this stuff if I could.
It is amazing and refreshing, tart and sweet, creamy and light. It’s perfect for scones, which is what we used it for. You could serve it with biscuits or use it as a filling for cakes. You could technically just eat by the spoonful out of the jar but I’m not going to encourage such behavior in the month of January when everyone is trying to be good. 😉
What makes this even more special is that this curd is made with Meyer lemons. Meyer lemons are somewhat sweeter than regular lemons and less acidic. They are actually a hybrid of lemon and orange. I have to say that if you think you can’t find Meyer lemons around you, you may be wrong. While meandering through Wal-Mart (groan) I found a 2 pound bag of Meyer lemons in the produce section. Lucky for me though, my friend has a huge Meyer lemon tree and I was able to partake in some of her bounty.
It was a good day.

You really should make this.

Enjoy!

Meyer Lemon Curd
Source: Confections of A Foodie Bride

Ingredients

1/2 cup Meyer lemon juice (This was 2 lemons for me, but mine were large. You may need up to 4)
1 Tbsp lemon zest
2 large eggs
1/3 cup sugar
1 stick butter, cut into 4 pieces

Instructions

Whisk the zest, juice, sugar, and eggs in a bowl set over a saucepan of simmering water. Add butter and whisk constantly, until thickened and smooth (a thermometer should read 160-170F).
Strain curd through a fine sieve set over another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
Curd will keep over a week in the fridge in a jar.

Notes

Yields: ~1 1/2 cups