4 Tbs unsalted butter, cut into small pieces
4 Tbs honey
4 large egg yolks
2 large eggs
⅔ cup fresh meyer lemon juice (about 5 lemons)
1 Tbs finely grated meyer lemon zest

In a medium glass (heat-proof) bowl, cream the butter and honey with a handmixer until fluffy.
Beat in the eggs slowly.
Add the juice and place the bowl over a pan of lightly simmering water.
Cook over moderate (medium-low) heat, stirring constantly with a wooden spoon. Cook until the mixture has thickened, about 5 to 7 minutes. Do not boil. To test, dip the wooden spoon into the curd and draw a line on the back with your finger. If it leaves a clear path on the spoon, immediately remove the bowl from heat and stir in the zest.
Pour the curd into a glass jar(s) and let it cool completely. The curd will thicken and set as it cools.
Store the curd in the refrigerator.
Number of servings (yield): 1 pint

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