Chef Megan Ketover's Meyer Lemon Curd
1 cup sugar
3/4 cup meyer lemon juice
9 ounces butter
Whisk the eggs and sugar in a bowl. Heat the lemon juice in a saucepan and then temper into the egg mixture. Cook over a water bath, stirring constantly, until thick and 185F. Whisk in butter a tablespoon at a time. Chill over an ice bath, and store in refrigerator.
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