Meyer Lemon Curd

Directions

1. 1
   In a large metal bowl, whisk together eggs, egg yolks, sugar, lemon juice, lemon zest and corn starch.
2. 2
   Bring a pot of water to a slow simmer and place metal bowl inside it. Reduce heat to low. Stir continuously, until mixture thicken, around 10 minutes.
3. 3
   Once mixture thickens, remove from heat. Add in butter and stir. Strain mixture and let it cool to room temperature.
4. 4
   Store in airtight container in the fridge. Put cling wrap before closing the container you are going to refrigerate the mixture in. You can keep curd up to 1 week in the fridge.
5. 5
   Note: This recipe calls for Meyer lemons, but regular lemons could be substituted.