Lemon Curd Butter

Meyer lemons are a delightful cross between lemons and mandarin oranges, which gives them a sweeter tartness than Eureka lemons.

½ cup butter
1½ cups sugar
2 Meyer lemons, freshly zested
½ cup lemon juice, freshly squeezed
6 eggs

Put all ingredients, except eggs, into a nonreactive bowl set over a pot of simmering water. When the butter has melted and before the mixture is too warm, gradually whisk in the beaten eggs.

Cook, stirring constantly, until thickened to the consistency of instant pudding, about 10-15 minutes.

Remove from heat and cool for a while.

Then place the curd in a container, cover, and store in the refrigerator.

Makes approximately 1½ cups.