Meyer Lemon Curd

This is a recipe for making
the best lemon curd ever!
Simple to make and tastes great.

Ingredients
4 Meyer lemons
1 cup white sugar
1/4 pound unsalted butter, room temperature
5 extra-large egg yolks, egg whites removed
1/2 cup lemon juice (3 to 4 lemons)
1/8 teaspoon kosher salt

Directions:
Using a vegetable peeler,
remove the zest of 4 meyer lemons,
Put the zest in a food processor
fitted with the steel blade.
Add the sugar and pulse until
the zest is finely minced into the sugar.
Cream the butter and beat in
the sugar and lemon mixture.
Add the eggs, 1 at a time,
and then add the lemon juice and salt.
Mix until combined.
Pour the mixture into a 2 quart saucepan
and cook over low heat until thickened
(about 10 minutes), stirring constantly.
The lemon curd will thicken just below simmer.
Remove from the heat and cool or refrigerate.