Silky Meyer Lemon Curd

1. Prepare the Lemons

Grate the zest from three of the Meyer lemons using a microplane or rasp grater. Juice enough lemons to yield one cup of juice.

2. Set up Double Boiler

Fill a medium saucepan with about an inch of water and bring it to a gentle boil over medium heat.

3. Combine Ingredients

Combine the lemon zest, lemon juice, granulated sugar, large eggs, and large egg yolks in a heatproof bowl. Whisk everything together until the mixture is smooth and well combined.

4. Cook the Mixture

Place the bowl over the saucepan with the boiling water. Whisk the mixture constantly for 7 to 10 minutes until it thickens enough to coat the back of a spoon and the whisk leaves visible tracks.

5. Strain the Mixture

Strain the thickened mixture through a fine-mesh strainer into a clean heatproof bowl. Stir gently to help it cool slightly.

6. Add Butter

Incorporate the cubed unsalted butter gradually with an immersion blender or small whisk until smooth and creamy.

7. Cool and Chill

Let the lemon curd cool to room temperature before transferring it to the refrigerator. Chill thoroughly before serving.