Lemon Curd Recipe (with home-grown lemons in Canada!)

Here's a simple and delicious Meyer Lemon Curd recipe:

Ingredients:

• 3 large eggs
  
• ½ cup (120 ml) fresh Meyer lemon juice (about 3–4 lemons)
  
• ¾ cup (150 g) granulated sugar
  
• 1 tablespoon Meyer lemon zest
• 6 tablespoons (85 g) unsalted butter*, cut into small pieces
• A pinch of salt

Instructions:

1. Whisk the ingredients:
   In a heatproof bowl, whisk together the eggs, sugar, Meyer lemon juice, lemon zest, and salt until well combined.
   
   
2. Cook the curd:
   Place the bowl over a saucepan of simmering water (double boiler method). Cook while stirring constantly with a whisk or silicone spatula until the mixture thickens (about 10–15 minutes). It should coat the back of a spoon.
   
   
3. Add the butter:
   Remove from heat and immediately stir in the butter, one piece at a time, until fully melted and smooth.
   
   
4. Strain for smoothness (optional):
   For an ultra-smooth curd, strain it through a fine-mesh sieve to remove any bits of zest or egg solids.
   
   
5. Cool and store:
   Transfer to a jar or container and cover with plastic wrap directly on the surface to prevent a skin from forming. Let it cool, then refrigerate for up to a week.

How to Use Meyer Lemon Curd:

• Spread on toast, scones, or pancakes
• Use as a filling for cakes, tarts, or pastries
• Swirl into yogurt or oatmeal
• Enjoy straight from the jar!

* For a dairy-free recipe, substitute the butter for 4 tablespoons (60 ml) coconut oil or vegan butter.