3 to 4 Meyer lemons (about 1 pound) 1/2 cup sugar 2 large eggs 1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal or pyrex bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
I was a little skeptical of the fact that this recipe used whole eggs and only two of them at that, considering that most of the other recipes I looked at contained six or even eight egg yolks, but it had rave reviews on epicurious and I figured it was worth a shot. And holy crap, this might well be my go-to curd formula going forward. The flavor was outstanding and it's lighter and somehow creamier in texture than other lemon curds I've made. Plus, I didn't have to do the thing where I freeze all the whites out of guilt and never do anything with them. Not to mention that that little jar is going to make the friend who's feeding the cat when I'm gone this week awfully happy. Everyone wins!