Meyer Lemon Curd

Which of these things is not like the others?  I love decorating with squash and pumpkins this time of year.  Our bumper crop of Meyer lemons (this one is left on the front row) adds to the displays of orange and golden color.    Originally from China and considered to be a cross between a true lemon and a mandarin orange, the fruit is tender, juicy, with peel much thinner than a regular lemon and juice with hints of honey and thyme.  Some of my favorite recipes using these tangy, sweet fruits include:  Meyer Lemon Risotto,  Lemon Bars made with Meyers, Lemon Muffins using the whole fruit, including the peel, and Lemon Curd.  The last will be my recipe offering today, since I am cooking it right now.  I like lemon curd to spread on toast or scones.  It is also a tasty filling for tiny tarts with a dollop of whipped cream on top.

                    Meyer Lemon Curd

  • Enough Meyer lemons to provide 1/2 cup juice
  • 1/2 cup sugar
  • 2 large eggs
  • 1 stick unsalted butter, cut into 4 pieces
 Zest lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook or cook in double boiler, whisking, until thickened and smooth, about 5 minutes. Push curd through a fine sieve into another bowl. If not serving warm, cover surface of curd with wax paper and cool. Keeps refrigerated for 1 week.

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