Made From Scratch: Meyer Lemon Curd


On Saturday morning, I made a quick batch of Meyer lemon curd from the bag of Meyer lemons I had on hand. It really couldn't be much easier -- just make a simple syrup with the lemon juice and sugar, carefully whisk in two eggs, then cook the mixture until it begins to thicken. You can add in butter to make it even more smooth and creamy, or you can omit it. It's all up to you! Here's the recipe I used to make my curd. Now I just need to figure out what to do with it! Perhaps a batch of vanilla scones is in order? 

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