Recipe - Meyer Lemon Curd

2 Lemons; grated peel only
One half cup Lemon juice
One half cup Sugar
3 Egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which
has a bitter flavor. Beat the egg yolks well and pour them through a
strainer into a small noncorrosive saucepan. Then add the lemon peel, the
lemon juice and the sugar. Cook over mediumlow heat, stirring constantly,
until the mixture thickens. Take care not to let it boil or the yolks will
curdle. Set the lemon curd in the refrigerator to cool. When cooled, use
immediately or cover with plastic wrap and refrigerate. Makes 1 Pie

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini