Rich Meyer Lemon Curd

1 cup fresh Meyer lemon juice (regular lemon juice is fine)
1 1/2 cups sugar
4 large eggs
4 large egg yolks
2 tsp. finely grated lemon zest
1/8 tsp. salt
1 cup (2 sticks, 16 Tbsp.) COLD unsalted butter, diced

In a 3 quart stainless steel or other non-reactive pan, whisk together egg yolks, sugar, zest and salt until thick and light in color. Whisk in the lemon juice a little at a time.

Cook over medium high heat, being careful not to let it boil, until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more.  Whisk a few times more at the end to make sure all butter has been incorporated.

Use as desired.  Store in an airtight container or jar. Keeps about 1 week.

Yields 4 cups.

Uses: topping for toast, English muffins, scones, or other quick breads, waffles or pancakes, ice cream,pound cake, filling for cake, pie or tarts, sandwiched between two cookies or a filling for thumbprint cookies, swirled into a cheesecake before baking, mix with whipped cream or yogurt as a fruit dip,Roasted Chicken with Lemon Curd, or plain on a spoon (my preferred way).

Our favorite ways:
Strawberry Pavlova Cake
Trifle
Lemon Curd Ice Cream
Gingerbread with Lemon Curd and Whipped Cream