5-6 Meyer lemons
1 cup fresh lemon juice
4 ounces unsalted butter (1 stick)
2 cups dry sweetener of choice
8 large eggs
¼ teaspoon sea salt
- Use a zester to remove about 6 tablespoons of very thin lemon peel, about ½-inch long; set aside. Juice the lemons to get 1 cup juice, save the remainder for another use.
- In a double boiler, or metal bowl set over a pot of boiling water, combine the lemon juice, butter and sugar; stir until the sugar is dissolved and the butter melts completely.
- In a separate mixing bowl, whisk the eggs. Using a measuring cup with a handle, measure out 1½ cups of the lemon-butter mixture and drizzle it in a thin, slow stream into the eggs, whisking to prevent them from cooking into clumps.
- Slowly put the entire egg mixture back into the lemon/butter mixture on the stove, again in a thin stream, whisking until fully incorporated. Continue whisking until the mixture thickens, about 10 minutes, easily coats a spoon and holds a line when you draw your finger across the back of the spoon, it will continue to thicken as it cools.
- Remove the curd from the stove and let cool slightly.
- Place a large mesh strainer over a mixing bowl. Spoon the curd into the strainer, then use a rubber spatula to gently stir and scrape across the wire mesh. The curd will pass through the mesh, but any bits of cooked egg will be strained out.
- Add the lemon zest and salt and stir until well incorporated. Transfer to an airtight container, then place plastic wrap on the surface of the curd to keep a skin from forming. Refrigerate for up to 1 week, or freeze for longer storage.
Makes about 4 cups