Meyer lemons have a golden orange hue to the skin when ripe.
Citrus is still fresh on the tree and ready to pick. For my design clients I love incorporating dwarf citrus in pots because it puts the trees in convenient location to pick.
From chicken or fish dishes, to dessert bars or pies, lemons add a brightness to any recipe. If you came to our Citrus Tasting day in February you probably got a bite of our lemon curd. So many people asked for this recipe, I would be remiss if I didn’t share it with you today.
Meyer Lemon Curd
Makes about 2 cups
½ cup freshly squeezed Meyer lemon juice
1 tablespoon Eureka lemon juice (a tarter flavor than Meyers)
Grated zest of 1 Meyer lemon
½ cup granulated sugar
½ cup unsalted butter
¼ teaspoon salt
3 extra large eggs
3 extra large egg yolks
Serve the curd with scones, biscuits, or croissants.
In a heavy-bottomed saucepan, combine the lemon juices, zest, sugar, butter, and salt. Stir gently over low heat until the butter has melted and sugar has dissolved.
In a medium bowl, whisk together the eggs and egg yolks. Whisking constantly, gradually add half the hot lemon mixture into the eggs, then slowly whisk the egg mixture back into the remaining lemon mixture. Cook over low heat, scraping the bottom constantly, until the mixture thickens, about 5-7 minutes. Do not allow to boil. Pour the curd through a fine-mesh sieve set over a medium bowl. Cool to room temperature, cover, and refrigerate. Curd can be kept in an airtight container in the refrigerator for up to a week. Enjoy!
Recipe adapted from Chez Panisse Cafe Cookbook, by Alice Waters