When life give you Meyer lemons, make lemon curd

I'm not much on sweets, but there's only so much petrale sole and dungeness crab that I can use Meyer lemons on. For those of you who unfamiliar with this little slice of heaven that grows on a tree in my backyard, the Meyer lemon is citron and a mandarin/pomelo hybrid that is much sweeter and less acidic than the common lemon.

So it was to my delight to find and adapt this lemon curd recipe. It is based on an Ina Garten recipe, but uses less sugar, since she didn't specify Meyer. I liked it because it didn't demand you use a double boiler (I don't have one). I tried to see if you could do it with melted butter and a food processor like my favorite blender hollandaise, but no dice. Still, it was only a little over 10 minutes on the stove to lemony perfection.

Lori's Meyer Lemon Curd

Ingredients

3 Meyer lemons, zest removed and juiced

¾ cup sugar

⅛ teaspoon Kosher salt

4 large eggs

4 oz butter, melted

Instructions

Put the sugar, salt and the zest in a food processor and pulse until the zest is very fine. Add the eggs, one at a time, until well blended. Add the juice and blend until light and foamy. With the processor running, slowly add the melted butter. When blended, put in a nonstick heavy saucepan and heat over low heat until the mixture reaches about 170 degrees and thickens, stirring constantly, about 10 minutes. It will thicken more as it cools. Keep refrigerated and use within a month, or freeze and thaw before serving. Makes about 1½ cups.