Meyer Lemon Curd

This is not the original site I got the recipe from but it's exactly the same.  I made this last week after an intense urge to make and eat it.  I've never actually had lemon curd but I knew I would love it.  Surprisingly enough, actual Meyer lemons were used in my batch as well.  Meyer lemons are a cross between an orange and a lemon... citrusy but not as acidic as a plain lemon.  Matt picked them up for me at the local co-op and found out that they were grown by the cashier's father on Merritt Island.  Organic and local, my hippy points just went through the roof.



http://sproutedkitchen.com/?p=2246

MEYER LEMON CURD // Makes 1ish Cups
Recipe from David Lebovitz
The sweet to tang ratio is perfect, I wouldn’t change it. He notes that if you can’t find meyer lemons, you can use normal lemons, and use a bit more sugar.
1/2 Cup Fresh Meyer Lemon Juice
1/3 Cup Natural Cane Sugar
2 Eggs
2 Egg Yolks
6 Tbsp. Organic Butter
pinch of Salt

Let's start out with the finished product for once... she's beautiful, isn't she?

Step 1: Adding the lemon juice to the sugar & egg mixture. I knew this curdling was going to happen

I got a little nervous here thinking that I had cooked some of my eggs into scrambled instead of curds.  I got sucked into watching a dumb Jackass-esque video made in Italy and focusing on soccer balls.

 

No worries!  It was just butter bits that hadn't melted yet.  Generously, I gave the leftovers to my dad to take home.  Love you, Dad!