So, as Kelly said yesterday we finally scored some Meyer lemons. Finally! It only took us about 2 years of trying. So far, we have made 3 recipes with the Meyer lemons and we have 3 lemons left. The Meyer lemons have not disappointed so far. Any ideas what we should do with the last 3 lemons?
I love lemon everything. Lemon gelato, lemon bars, lemon cookies, lemon cupcakes, lemon chicken, lemonade. You get the picture, I love lemon! One of my most favorite lemon preparations is lemon curd. I had never had lemon curd until maybe a year ago. Actually, I had (have?) no idea what lemon curd is. I used to always buy the lemon curd from Trader Joe’s. I went through a phase where I would eat an English muffin with lemon curd every morning. Then, I decided that was not a healthy breakfast so I ditched the English muffins and ate the lemon curd straight from the jar.
I had no idea how easy it was to make lemon curd at home. Seriously, it is e-a-s-y. Which means next time I have a craving for lemon curd I can whip some up in no time at all. I still don’t really know what lemon curd is. What the heck is curd? But I do recommend you give it a try. Meyer lemons are not as tart as regular lemons. They are much sweeter. If you find lemons to be too tart, then give Meyer lemons a try. But remember they are not available all year long. If making homemade lemon curd is not your thing then buy a jar from Trader Joe’s and check back tomorrow to see what we did with our Meyer lemon curd.
¾ cup freshly squeezed Meyer lemon juice (about 4 lemons)
3 Meyer lemons, zested
1 1/3 cups sugar
1 ½ sticks butter, cut into pats
Combine all ingredients except for the butter into a saucepan. Mix well. Cook over medium heat until thickened, about 10 minutes. Whisk constantly. Remove from heat and stir in butter. Add the butter 2 pats at a time. Refrigerate.
Source: Anne Burrell