Lemon Meyer curd recipe

Our lemon Meyer tree is full of fruits this year and it is time to harvest them. They are not storing very well, even in a refrigerator so I am trying to find the ways to preserve and enjoy them year-round. I made some delicious marmalade yesterday (will share the recipe later) but today I'd like to share the lemon curd recipe.

Lemon curd is delicious and is great on toast, scones or cake. It can not be stored for very long since it has the eggs in it so plan to use it within a week. It does not have any preservatives so it should be kept refrigerated all the time. My friends love it, so I don't have any problems with homemade gifts from my kitchen :)

This recipe was published originally in Good Housekeeping so I tried it once and have been making it ever since. I tried to use stevia instead of sugar for a healthier treat but I do not like the result so I am going to stick with sugar in this one. You will get approximately 2 cups of lemon curd from this recipe.

Here is how to make this:

The ingredients:

3/4 cup sugar

3 large eggs

6 table spoon butter

1 table spoon lemon Meyer peel, grated

2/3 cup lemon Meyer juice.

pinch of salt

You will also need a stainless steel 4-qt. saucepan, blender, whisk and 2 pretty jars.

Combine all ingredients but butter in a blender and blend just until smooth. Cook it on medium low setting for approximately 15 minutes. Do not boil. Add butter after about first 5 minutes of cooking.

Stir with your whisk all the time while cooking.

Transfer to a prepared clean jars. Let it cool, cover and refrigerate to chill. Enjoy!