Take advantage of those Meyer lemons with this small batch Meyer Lemon Curd recipe! Just enough for a small jar to go with a batch of scones - or double the recipe if you need more for cake fillings or other desserts!
Zest lemons until you have about 1 tsp zest. Then squeeze juice from lemons until you have about 1/4 cup of juice.
Heat an inch or two of water in a medium saucepan until just below simmering. Put butter and sugar in a 2-cup Pyrex measuring cup and set it in the pot. Heat until melted, stirring with a fork until smooth.
Remove Pyrex from saucepan. Add lemon juice and zest and stir to combine.
Beat egg in a small to medium bowl. Slowly add about half of the hot butter-lemon mixture into the egg, while whisking constantly. Then slowly pour the egg mixture back into the Pyrex measuring cup, while whisking constantly.
Return the Pyrex to the saucepan of water. Stir occasionally with a fork, about every minute or so, making sure to scrape the bottoms and the sides of the measuring cup. In about 10 minutes or so the mixture will thicken so it coats the back of a spoon (or your fork). When the curd is thick, remove from heat and strain it through a fine mesh strainer into a jar.
Try not to eat all the lemon curd hot out of the jar. Refrigerate until thickened.
Servings 1