homemade meyer lemon Curd

 I am infuesing the sugar with the lemon zest.

 Chefs need to keep their station clean.

 Im juicing the lemons.

Im straining out the seeds.

 Then i whisked together the eggs and sugar.

I had to cook the curd over simmering water until it was 160 degrees. Then I strained out the zest so it is smooth. I don't like chunks in it.

My final prouduct.YUM!