Silky Meyer Lemon Curd Delight

1. Prep Work

In a medium bowl, whisk together sugar, whole eggs, egg yolks, grated Meyer lemon zest, and salt until the mixture is smooth and well combined.

2. Combining Ingredients

In a small saucepan, gently heat the Meyer lemon juice over medium heat until it becomes hot and just starts to bubble around the edges, about 1 to 2 minutes. While whisking constantly, slowly pour the hot lemon juice into the egg mixture to temper the eggs. Continue to whisk until the mixture is thoroughly combined.

3. Cooking the Curd

Transfer the egg and lemon mixture back into the now-empty saucepan. Cook over medium heat, stirring constantly with a rubber spatula, to prevent the curd from sticking and burning. Continue this process until the mixture thickens enough to coat the back of a spoon and reaches a temperature of 170 to 175 degrees Fahrenheit.

4. Finishing Touches

Remove the saucepan from the heat and stir in the chilled butter pieces until they are fully melted and incorporated into the curd.

5. Straining and Chilling

Pour the curd through a fine-mesh strainer into a small bowl, pressing gently on the solids to extract as much curd as possible. To prevent a skin from forming, spray a piece of parchment paper with vegetable oil spray and press it flush against the surface of the curd. Refrigerate the curd until it is cold and set, which should take at least 4 hours. The curd will keep in the refrigerator for up to 3 days.