The neighbor behind my house has a Meyer lemon tree and it is bursting with fruits. I can see them from my bedroom windows and thinking of all my favorite lemon treats to make from it. The neighbor sister brought me a big bag of it a couple of weeks ago. I have to say, they are the best Meyer lemon I ever had. There are so fragrant and with high volume of juicy. The Meyer lemon fruit is rounder than the common lemon, with a slight hint of orange and not as tart as regular lemon. I used it to make some lemon curd. Lemon curd is great for toast, scones, cookies, tart filler, to name just a few. If you can’t find Meyer lemons, use regular lemons instead. Do stay tune and see what I make with the rest of the lemons.
3 large egg yolks
4 whole large eggs
3/4 cup sugar (if you are using regular lemon you might need more sugar)
3/4 cup freshly squeezed Meyer lemon juice
2 tbsp Meyer lemon zest
3 tbsp butter - cut into pieces
1. In a large bowl, whisk together the egg yolks, eggs, and sugar. Whisk in the lemon juice and zest. Transfer to a double boiler and cook the curd over barely simmering water, whisking constantly, until the lemon mixture thickens and reaches 175°F on an instant-read thermometer.
2. Remove the pan from the heat. Strain the curd into a bowl. Immediately whisk in the butter until the mixture is smooth and emulsified.
3. Cover and let it cool completely before storing it in a jar and refrigerate before serving