- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- An Original Recipe By Melissa's
Ingredients
- 3 Eggs
- 2 Egg Yolks
- 2 cups Sugar
- 8 ounces Meyer Lemons juice
- 1 Meyer Lemons peel
- 8 ounces Unsalted Butter melted
Directions
Zest the peel of 1 Meyer Lemon. In the top of a double boiler beat together the eggs and egg yolks. Add all remaining ingredients and mix thoroughly. Cook and continuously stir (using a wire whisk) over low boiling water until thick. Caution: High heat will cause eggs to over cook. Remove from heat and allow to thicken. Curd will continue to thicken as it cools. Refrigerate up to 1 week.
Serving Suggestions
Use as a base for fruit tarts, spread on muffins, scones or waffles.
