Lemon Curd

Winter is the time that Meyers lemons are ripe and they make a spectacular curd!

2 lemons, zested and juiced
2 eggs
2 egg yolks
3/4 cup caster sugar
8 tbs. butter

Beat together the eggs, egg yolks and sugar in a jug. Melt the butter in a heavy saucepan over a low heat. Gradually pour in the egg mixture and add the lemon juice and zest. Stir constantly until the curd thickens.

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