Lemon Curd
  • Zest of 3 lemons
  • 1 1⁄2 cups fresh lemon juice (I used Meyer lemon juice)
  • 1 1⁄4 cups sugar
  • 4 large eggs, lightly beaten
  • 3 large egg yolks, lightly beaten
  • 12 tablespoons (1 1⁄2 sticks) cold butter, cut into small pieces
  • 1⁄2 teaspoon salt
  1. Make the lemon curd: In a medium saucepan, whisk together the lemon zest, lemon juice, sugar, eggs, and egg yolks. Place over medium heat and cook, stirring continuously in a figure-eight motion with a wooden spoon, until the mixture has thickened and coats the back of the spoon, 7 to 8 minutes. It’s important to watch it carefully.
  2. Once it thickens, it needs to be removed from the heat quickly, or the eggs could curdle. Strain the lemon curd through a fine-mesh strainer into a medium bowl. This is a very important step, as it removes any impurities and ensures that the texture stays smooth and silky. Add the butter, one piece at a time, and stir until completely incorporated. Add the salt and stir to incorporate.
  3. The curd should appear shiny and glossy. (If making the curd ahead, press plastic wrap directly on the surface to prevent a skin from forming and refrigerate for up to 3 days.)
Recipe by Seasons in Vermont at https://seasonsinvermont.com/meyer-lemon-tart/