Meyer Lemon Curd
This fresh Meyer lemon curd makes a lusciously smooth tart filling or dessert spread and takes less than an hour to make from scratch.
Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy 2 to 3 minutes.
Beat in eggs and yolks one at a time until incorporated.
Mix in lemon juice.
Transfer mixture to a saucepan.
Cook the mixture over low heat stirring gently until smooth.
Increase the heat to medium and simmer gently stirring constantly until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer 15 to 30 minutes.
Remove from heat and stir in lemon zest.