Lemon Curd is one of the most wonderful things you can make from Meyer Lemons. It's great on fruit (especially strawberries), over grilled poundcake, in a trifle or even on toast. Oh, and it's amazing on scones with clotted cream. Lemon Curd 6-10 lemons, depending on the juiciness 12 large egg yolks 2 cups sugar 12 tablespoons very cold butter, in small pieces Fill a medium saucepan with enough water to come 1 1/2 inches up the sides of the pan. Bring to a simmer over medium-high heat. Grate 4 teaspoons of zest and squeeze 1-1 1/2 cups of juice. Strain juice through a fine, wire-meshed strainer and set aside. In a metal or pyrex bowl, whisk together the egg yolks and sugar until pale. Add the zest and juice and whisk to combine. Set the bowl with the egg mixture over the simmering water (make sure the bowl is not touching the water) and whisk constantly until mixture thickens, 10 to 12 minutes. Remove from the heat and whisk the diced butter into the curd, one piece at a time. Let each piece incorporate into the mixture before adding the next. Let the curd cool. You can use it right away or store it in the fridge or freezer. If you're going to put it in the fridge, put plastic wrap directly on the curd to prevent a skin from developing.