Meyer Lemon Curd

Directions

1. 1
   Whisk together yolks and sugar in a non-reactive pan, like stainless steel.
2. 2
   Add lemon juice and butter and continue stirring over medium high heat, being careful not to boil, until it coats the back of a spoon.
3. 3
   Once thickened, take off the heat and pass through a strainer.
4. 4
   Stir in the zest.
5. 5
   Cover with plastic wrap, pressed to the surface so it doesn't form a skin and chill until cold and set.