Ingredients
16 large egg yolks
Zest of 4 Meyer lemons, plus 1/2 cup fresh Meyer lemon juice
1/2 cup fresh lemon juice
2 cups sugar
1/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces
Preparation
Whisk egg yolks, zest, lemon juices, and sugar in a medium-size, heavy saucepan. Cook over medium heat, whisking constantly, until mixture is thick enough to coat back of spoon, 8 to 10 minutes.
Remove from heat. Add salt and butter, whisking until smooth. Pour through a fine sieve into a medium bowl; discard solids. Press plastic wrap directly onto surface of curd to prevent a skin from forming. Refrigerate until firm and cold, at least 1 hour and up to 1 day.
