Meyer Lemon Curd

Directions

1. 1
   Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
2. 2
   Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
3. 3
   Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160F, about 5 minutes.
4. 4
   Force curd through a fine sieve set into another bowl.
5. 5
   Serve warm or cover surface of curd with wax paper and cool completely.