We had another bountiful year from the Meyer Lemon tree. This year, we picked fourteen lemons off the tree, two more than two years ago! Four of them instantly went into the most delicious lemonade, and the remaining lemons we cooked up into lemon curd, which we'll freeze for the coming months of pancakes, cheesecakes, waffles, and muffins!
Here's that Lemon Curd recipe:
3/4 cup sugar
1 Tbsp grated lemon rind or lemon zest
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 Tbsp butter
Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).
Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double or quadruple the recipe and freeze it in heavy-duty Zip-Loc bags. Thaw in refrigerator, and use within 1 week of thawing.
Photo credit: Luke Harris, 2008.