Meyer lemon is not something I have ever tried before. Sweeter than a lemon with an almost tangerine flavor to them, they are an unusual taste that seems to work best for dessert dishes. They are coming to the end of their season and last week, I was lucky enough to acquire a big bag for $2. I snapped them up of course, but was left pondering as to what to make.
Lemon curd…..one of life’s simple pleasures. Sweet, tart and delicous, why not make it with Meyer lemons?! Lemon curd is such a versatile ingredient in a range of desserts that it is the perfect freezer staple. If I need a dessert in a hurry, I can whip some cream, fold the curd into it and serve with crumbled meringue for a lemon curd fool. With a bit of foresight, a lemon curd tart can be a cinch. Lets be honest, Lemon curd is just as delicous spread on toast or eaten with a spoon! The meyer lemon gives this curd and almost herbal tang that cuts through the sweetness. A really unusual flavor that I hope you will enjoy.
Meyer Lemon Curd:
Makes 1 8oz jar
Adapted from Darina Allen’s Ballymaloe Cookery Course.
- 2 Meyer Lemons
- 50g Butter
- 100g granulated sugar
- 2 whole eggs and 1 egg yolk.
- Zest and juice the lemons. In a separate bowl, whisk the eggs until they are a uniform consistacy.
- Melt butter in a shallow saucepan.
- Stir in the sugar and lemon juice. Remove from heat.
- Stir in the eggs, return to a low heat and continue to stir constantly for 10-15 mins. Be Careful – too much heat will scramble the eggs!
- The curd is ready when it will coat the back of a spoon. It will thicken slightly as it cools but you want it more spreadable than runny.
- Decant the curd into a jar and spread onto a myriad of things or store in the freezer for a future dessert adventure.