Meyer Lemon Curd

I actually used only two Meyer lemons, since they were as large as grapefruits! I'm surprised at how really easy this was to make!

Recipe based on www.RecipeGirls.com's write-up of a Gourmet recipe.

3 to 4 meyer lemons
1/2 cup sugar
2 large eggs
1/4 stick butter (the original recipe suggested 1 stick butter, but I tried 1/2 a stick the first time, and 1/4 stick the second time I made this recipe and both come out fine)

Zest the lemons (there should be able 2 tsp zest). Juice the lemons (about 1/2 cup juice). Whisk together the zest, juice, sugar, eggs, and butter. Place the the mixture over a double burner. Keep whisking until the mixture has thickened enough to coat the back of a spoon or until it is 160 degrees Fahrenheit. (The receipe suggests that this should take only 5 to 6 minutes, but it took me more than double that). Remove mixture from heat, and force curd through a fine collander, which is set in another bowl. Serve warm or cool completely. It thickens after being cooled in the refrigerator.

Straight from pan, its pourable and bright yellow: