Meyer Lemon Curd
""Delicious in a pie or tart or as a spread. I came up with this recipe after being presented with two gigantic bags of Meyer lemons...Thanks, Sharon. Spooned into some decorative jelly jars, it made for some very welcome holiday and host gifts. My secret to prevent curdling is to start out the cooking low and slow; when it smooths out, then turn the heat up to medium and stir constantly until it's done."..."
INGREDIENTS
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2 cups white sugar
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3/4 cup butter, at room temperature
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4 eggs
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4 egg yolks
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1 1/3 cups Meyer lemon juice
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2 teaspoons grated Meyer lemon zest
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