Easy Meyer Lemon Curd

Directions

1. 1
   Makes 1 cup
2. 2
   Place a mesh strainer over a bowl, and set aside.
3. 3
   In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
4. 4
   Add the butter slices and set the pan over low heat, whisking constantly until the butter is melted.
5. 5
   Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It's done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
6. 6
   Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week. Enjoy!
7. 7
   (Recipe from David Lebovitz.)