This will make 2 half pints of the most delicious lemon curd you have ever spooned on toasts, mixed into yogurt or eaten straight out of the jar. I quadrupled this recipe to make my batch and it worked just fine. If you skip roasting the lemons, it will still be amazing.

 INGREDIENTS

6 egg yolks

1 cup sugar

3 meyer lemons, roasted then juiced (approx. ½ cup). Strain to remove seeds

1 stick of butter, cut into chunks

INSTRUCTIONS

Roasting Lemons:

Zest whole lemons. Then, cut them in half, sprinkle some sugar on the top and put under the broiler for 5 minutes keeping an eye on them the entire time.

Curd:

In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar.

Add the lemon juice and switch to stirring with a wooden spoon.

Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil.

Your curd is done when it has thickened and coats the back of the spoon.

When you determine that it’s finished, drop in the butter and stir until melted.

Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.

Pour the curd into two prepared half pint jars, leaving 1/2 inch of headspace. Cover and leave to cool.  Refrigerate.

I worked with this recipe.