I feel so very blessed that we have a meyer lemon tree in our backyard.
Growing up I really didn’t know why our lemons tasted just so good. I thought, “wow, these lemons really are better than store bought. Homegrown really is better.” Little did I know at the time that these lemons were in fact meyer lemons. And yes, I think that the fact that these lemons were from a homegrown tree made them just a little better.
Although our tree isn’t too big, we have had some years where we got too many lemons to handle. I can distinctly remember the first year we got lemons on our tree, we had so many. I remember it as the year of lemonade. Man was that a tasty year…
Lucky for us this year we managed to get quite a few lemons so almost everything we’ve made has been infused with meyer lemons.
But when we still have lemons and don’t know what else to do with them, I like to make lemon curd. Pretty much a concentrated pudding, this stuff is amazing. Spread it on toast, biscuits, or use it as a base for tarts or pies. Mmmm a little bit of heaven.
Meyer Lemon Curd
(Recipe from David Lebovitz)
1 cup fresh meyer lemon juice + zest
2/3 cups sugar
12 tbls butter pats
4 large eggs
4 large egg yolks
In a medium-sized non-reactive saucepan, heat the lemon juice, zest, sugar, and butter. Have a mesh strainer nearby.
In a small bowl, beat together the eggs and the yolks.
When the butter is melted, whisk some of the warm lemon mixture into the eggs, stirring constantly, to warm them. Scrape the warmed eggs back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and almost begins to bubble around the edges.
Pour the lemon curd though a strainer directly into the pre-baked tart shell, scraping with a rubber spatula to press it through.