meyer lemon and ginger curd
Meyer lemon curd recipe
Ingredients
2 large eggs
3 large egg yolks
1/3 cup sugar
Zest of 2 large meyer lemons (preferably organic)
1/2 cup freshly squeezed meyer lemon juice
1 teaspoon grated ginger (less for a more subtle taste)
Pinch of sea salt
6 tablespoons (3 oz.) unsalted butter cut into pieces, at room temperature
Instructions:
Prepare a medium saucepan with water in the bottom, and find a metal bowl that fits snugly on top of it without touching the water. Bring the water to a gently simmer. Meanwhile, in the bowl, whisk together eggs, yolks, and sugar. Stir in juice, zest, ginger, and salt. Place bowl on top of saucepan and cook, whisking constantly so eggs don't scramble, for about 10 minutes. Stop when mixture is glossy and custard-like and coats the back of a spoon. Remove from heat and whisk in butter in a few additions, until it blends into mixture. Strain the mixture through a fine mesh sieve (use a spatula to push it through), and refrigerate immediately.