My dad's cousin used to keep chickens in her backyard and each year, she'd use some of her egg-y bounty to whip up jars of lemon curd to send out to family for the holidays. I looked forward to this jar arriving in the mail because it was essentially a little jar of lemon pie filling and I would sneak it away and eat tiny bites of it with a spoon until one of my parents caught me and took it away.
This year, I found myself with an abundance of Meyer lemons and so decided to combine their juice and zest with some good farmers market eggs and butter to make a batch of lemon curd to add to my edible gift stash. I adapted a recipe from The Martha Stewart Cookbook and got to work. It's sort of a fussy recipe, because all the lemons need to be zested and juiced and a dozen eggs needed to be divided into whites and yolks. However, once that's done, the rest is a breeze and it worth it for the giddy reaction you'll get from people when you tell them that you've got homemade lemon curd for them to spread on their morning toast. The recipe is after the jump.
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