Meyer Lemon Curd

• 3 whole eggs
• 2 egg yolks
• ¾ cup freshly squeezed Meyer lemon juice<

Whisk the whole eggs and egg yolks together in a bowl for 2 minutes. Add the lemon juice and the sugar and whisk for another minute.

Put the mixture in the top of a nonreactive double boiler and cook over simmering water, stirring constantly, until thickened, 5 to 6 minutes. Remove from the heat, set the pan in the ice bath, and stir until cold. Refrigerate until firm.