Ingredients:

• 1 cup granulated sugar
• 3 eggs
• 1/2 cup Meyer lemon juice (from about 3 lemons)
• 1 tbsp Meyer lemon zest (from about 2 lemons)
• 4 tbsp, 1/2 stick, butter, softened then cut into cubes

Directions:

1. In a bain-marie, or a metal bowl over a pot of barely simmering water, whisk the sugar, eggs and Meyer lemon juice. Cook, whishing constantly, until the mixture thickens, about 7-9 minutes.
2. Carefully pour the mixture into a sieve and force through with the back of a spoon to ensure no curdled egg remains.
3. Wisk butter cubes into the curd until completely melted. Add the Meyer lemon zest and stir to incorporate.
4. Place a large piece of shrink wrap onto the surface of the curd and refrigerate until completely cooled, about an hour.
5. Use as a glaze or filling for tarts or pies.

Notes: Curd will keep in the refrigerator for about 10 days.