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.
Here is what you'll need
Combine all the ingredients except the butter and mix well
Heat over medium heat until the lemon curd thickens
Remove from heat and add the butter 2 pads at a time
Serve with english muffins, cupcakes, by the spoonful, or check back tomorrow for another idea!
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Ingredients
¾ cup freshly squeezed Meyer lemon juice (about 4 lemons)
3 Meyer lemons, zested
1 1/3 cups sugar
5 eggs
Pinch salt
1 ½ sticks butter, cut into pats
Directions
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
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