Why was I so excited? And who was sending us a box of lemons? These are questions all normal people should be asking right now. A few times each year, my husband’s parents send us a box of lemons or oranges from the trees in their yard in California. The lemons are especially a treat because they aren’t ordinary lemons–they’re Meyer lemons. For those who haven’t had them before, Meyer lemons taste like a lemon with an orange twist, and are a little less tart than regular lemons. They’re near impossible to find anywhere around Boston. Getting a box of these little beauties in the mail is a huge treat.
What does one do with a box of lemons, though? I took the question to Facebook, and got some good feedback: pasta, fish, scones, cookies, cupcakes, and probably some other things I’m forgetting. After thinking it through, I decided to make lemon curd, something I love and have never actually made before. I wasn’t sure what I’d do with it, but that part was far less important. I looked around online and found a recipe on Epicurious. The recipe was so easy that it seemed crazy not to make it. I’m so glad I did, because it was SO GOOD.
The best part about making lemon curd is all of the things you can do with it: put it on a cookie, make a tart, or eat it with some berries. I have a more comprehensive list at the bottom of this post, but you get the idea. More than once, I’ve stuck a spoon in the container and eaten it that way, which works well if you’re lazy like me.
Meyer Lemon Curd (adapted from Gourmet, December 2000)
- 3/4 cup Meyer lemon juice about 3 1/2 juicy lemons
- 1 tablespoon grated Meyer lemon zest
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup 1 stick butter (unsalted or salted), cut into small cubes
Add juice, zest, sugar, and eggs to a medium saucepan and whisk together.
Add the butter, and then turn heat to medium-low and continue whisk constantly until the curd thickens and small bubbles just start to appear on the surface (about 15 minutes).
Remove from heat and chill.
Ways to use your Meyer lemon curd:
- On biscuits
- In a tart
- In a cookie sandwich
- On top of vanilla ice cream
- In a parfait
- On a bowl of berries
- Spread on some pancakes or waffles
- If you don’t have Meyer lemons, you can substitute a combo of lemon and orange juice and zest. I’d recommend 2/3 lemon, 1/3 orange for both
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