I’ve learned something this week. When life gives you Meyer Lemons, you should definitely, without question, most undoubtedly make Meyer Lemon Curd.
Why I haven’t discovered Meyer Lemons until a couple of days ago is beyond me. I’ve already made an unbelievable Lemon Loaf Cake. Left with 5 remaining lemons, I wasn’t about to let those luscious pieces of fruit grow mold on my countertop. I set out to make a personal favorite that I’ve always purchased… lemon curd. But this wasn’t going to be just any lemon curd… this was Meyer Lemon Curd. And I knew it was going to be something special.I pulled a clipping from an old Gourmet magazine that had been filed away. Ingredients included zest, juice, sugar, eggs and butter. The recipe seemed so simple that I began to doubt my ability in putting together such an epicurean joy.
Straight from the pan, the curd was warm and pourable. Refrigerated overnight, it thickened and became a spreadable product.
A perfect gift to place in a jar, you may choose to give it away with a basket of muffins or scones. Mine is sitting in my refrigerator waiting for me to make some scones for tomorrow’s breakfast. No one’s gettin’ this stuff. Of course, the recipe was easy enough that I wouldn’t hesitate to make more if I were to come upon another windfall of Meyer Lemons.
Go ahead, take a spoonful!
This recipe can be found here: Meyer Lemon Curd