Ingredients

The following ingredients have 4 Servings
  • 2 medium Meyer lemons ((roughly chopped and seeds removed))
  • 1 cup (8oz/225g) granulated sugar
  • 3 large eggs
  • 3 tablespoons (1½oz/43g) butter ((diced))

Instruction

  • Place the lemons, sugar, and eggs in a food processor and process for a few minutes, until well pureed.
  • Strain the mixture into a saucepan, pressing to extract as much liquid as possible.
  • Discard the solids, rinse the strainer and set it over a clean bowl near the stove.
  • Gently heat the lemon mixture over low heat, stirring constantly, until the mixture begins to thicken.
  • Immediately strain the curd to stop the cooking.
  • Add the butter and stir to combine.
  • Cover and refrigerate until ready to use. This curd will keep in the refrigerator for up to 1 week.