Used in our Grilled Blueberry Palooza Sammie.
- 2 large eggs, plus 2 large egg yolks
- ½ cup sugar
- 1 ½ tsps finely grated zest and 1/3 cup juice from 2 Meyer
- Small pinch Kosher salt
- 2 tbsps of unsalted butter
Fill a medium saucepan with 2 inches of water and heat over medium heat until barely bubbling.
Combine the eggs, egg yolks and sugar in a heatproof bowl that fits over the opening of the pot without touching the water below. Place over the pot and whisk constantly until the mixture thickens, becomes pale and forms a ribbon when a whisk is pulled out, registering 140 degrees on an instant-read thermometer. Remove the bowl from the heat.
Stir in zest, juice and salt. The custard will be thin, so return bowl to its berth over the water in the pot (on medium heat ) and continue to stir as the mixture thickens.
At 170 degrees, the custard will be as thick as chocolate sauce and when you run your finger across the back of a coated spoon, it should leave a trail.
For a velvety texture, press the custard through a fine-mesh strainer to remove any flecks of zest or egg.
Whisk in the butter one small cube at a time, to form a smooth glossy curd.
Cool, cover and refrigerate for at lest 8 hours, during which time it will thicken and its lemony flavor will develop