Meyer Lemon Curd
1/2 cup Meyer lemon juice (from about 4 Meyer lemons)
1 tablespoon lemon zest
1/2 cup sugar
2 large eggs
1/2 cup (1 stick) unsalted butter, cut into 4 pieces
*As noted on Tracey's website - you can also use regular lemons, just increase the amount of sugar to 3/4 cup.*
In a medium heat proof bowl combine the juice, zest, sugar and eggs. Whisk together. Place the bowl over a saucepan with a small amount of water in it (to create a double boiler) and heat the water to a simmer. Add the butter and whisk until the lemon curd has thickened and has reached 160 degrees.
Strain through a fine mesh sieve and let cool to room temperature before refrigerating. Curd will keep for a week in the refrigerator.