Chef Megan Ketover's Meyer Lemon Curd
4 eggs
1 cup sugar
3/4 cup meyer lemon juice
lemon zest
pinch salt
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.
