My folks live on the sunny side of town, San Francisco’s so called “banana belt”, which is a good thing if you like to garden and a great thing if you happen to have a Meyer lemon tree. We’re often the lucky recipients of their bumper crops and I think we’ve become pretty spoiled by having a steady supply of fruit during lemon season. We’ve been using the juice in salad dressings and recipes, the zest in homemade lemon salt and our favorite French yogurt cake, and the kids like to make small glasses of lemonade once in a while for a special treat. Meyer lemons are especially nice because they are sweeter than a typical lemon and have an absolutely incredible fragrance. They are actually a cross between a lemon and an orange which will give you a sense of the flavor and aroma.
My mom was always a fan of lemon curd, but now it’s become one of her go-to recipes to use up all those extra lemons. I never make it because hers is so good and she’s just as generous about sharing it as she is with her lemons (but luckily for us she did share the recipe). When we go visiting afterschool, my sweet-toothed Luca will settle in at her kitchen counter and totally demolish a slice of toast slathered with lemon curd. Any snack that borders on dessert is just fine by him, and if it’s made by grandma, even better! We love lemon curd as a spread at breakfast or tea time, but it’s also great stirred into to yogurt, layered between cakes or in an English trifle. Mmmmm good!
Speaking of sweet spreads on toast, when/if you eventually tire of lemony, velvet deliciousness another easy recipe worth trying is Simran’s recent obsession: slow cooker dulce de leche.
Grandma’s Meyer Lemon Curd
- Juice of 3 large Meyer lemons (about 1 to 1/14 cups juice)
- 5 whole eggs
- 1 cup of sugar (add more or less to taste)
- 8 Tbs butter melted and warm
- 2 Tbs of lemon zest
- Strain juice into a blender then add eggs, zest and sugar.
- Turn on the blender and mix. Then through the little opening in the blender cover slowly pour the melted butter. Continue blending for a few seconds.
- Pour mixture into a heavy saucepan and cook over medium heat for about 4 minutes until the mixture thickens.
- Pour into small containers and chill. Store in the fridge until you want to use it.