I have this little meyer lemon tree that I bought last year. I dote on it. It’s my favorite plant. I’m sorry, I can’t help it. She (Ok we’re onto pronouns for the plant now) comes inside in colder months and gets a prime spot on the patio in warmer months. It is not lost on me that I’m lucky the thing even grows at all here in New England, but she seems to like the pot I keep her in and all the affection I show her. Alas, about two weeks ago she ripened a few golden yellow meyer lemons for me, heavy with juice and ready for something. But what? I havent had the luxury of cooking with many meyer lemons since they are hard to find up here in New England. After some hunting, I found an easy recipe for Meyer Lemon Curd in Food in Jars by Marissa McClellan. You can find a link to the recipe on her blog here.
Now, I’ll admit, I’ve never had lemon curd before. I didn’t know what I was in for. Meyer lemons are sweet, tangy, and very fragrant and floral. This curd turned into a delicate buttery, smooth spread that lets me take all of that and put it on anything. I’m talking toast, yogurt, pancakes, scones, even icecream.
It’s a perfect treat for Spring and this Easter weekend. If you’re lucky enough to have a few meyer lemons around, make this curd! It’s delicious!
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