Happy first day of Spring! I am welcoming this new season with open arms and some delicious Meyer lemon curd. The color alone screams Spring and the taste magically transports you to a sunny day.

As I was squeezing the lemons that I had received in my Farm Fresh to You shipment, the smell brought me back to my childhood playing in the sandbox next to our huge lemon tree. I was either picking lemons to make lemonade for our lemonade stand or making "creations" with them in the sandbox. I guess you could say I had a thing for lemons early on.

Given that it is Meyer lemon season and I had a bunch on hand, I wanted to try something new this year. This lemon curd recipe will knock your winter socks off! It is rich and creamy without being overly sweet or tart. It is a perfect breakfast condiment, in between cake layers or to sneak by the spoonful! It also makes for a great hostess gift for Easter, which I will be sharing on the blog next week :)

I hope you enjoy this recipe this Spring!

Meyer Lemon Curd, Recipe from The Galley Gourmet

1/2 cup freshly squeezed Meyer lemon juice
1 Tablespoon freshly squeezed tart lemon juice (from ordinary lemons)
Grated zest of 1 Meyer lemon
1/2 cup granulated sugar
1/2 cup (4 ounces) unsalted butter
1/4 teaspoon kosher salt
3 extra large eggs
3 extra large egg yolks

In a heavy-bottom saucepan, combine the lemon juices, zest, sugar, butter and salt. Stir gently over low heat until the butter has melted and sugar dissolved.

In a medium bowl, whisk together the eggs and egg yolks. Whisking constantly, gradually add half the hot lemon mixture into the eggs, then slowly whisk the egg mixture back into the remaining lemon mixture. Cook over low heat, scraping the bottom constantly, until the mixture thickens, about 5-7 minutes (mine took about 10 minutes). Do not allow to boil. Pour the curd through a fine-mesh sieve set over a medium bowl. Cool to room temperature, cover and refrigerate. Curd can be kept in an airtight container in the refrigerator for up to a week. Makes about 2 cups. Enjoy!