Lemon curd is a creamy, tangy, sweet spread for scones or biscuits.  You can also use it to fill tarts and pies or in between the layers of a cake.  You can also stir it into yogurt. I like it on top of gluten-free lemon ginger pancakes. I consider it yet another treasure of British cookery.

Meyer lemons are a cross between a lemon and an orange originally from China.   I just learned that true Meyer lemons were wiped out by a citrus virus and that the ones that we can get now are a totally different strain known as improved Meyer lemons.  I think that it is worth it to buy Meyer lemons (when they are available) because they are sweeter and much juicier than regular lemons.

I bought a LOT of Meyer lemons the other day.  At this time of year in NYC, Meyer lemons are sold in rather large bags….and then sometimes there is a two bags for the price of one and half bags.  So I bought a LOT of Meyer lemons.  I happen to be craving lemon, so it’s okay.  I made a Meyer Lemon Curd recipe that I found on  the blog Food In Jars (adapted from Martha Stewart).

I discovered that it is very easy to make citrus curd.   I plan to do it again…often.  The most difficult thing about making lemon curd (for me) is deciding what to do with the leftover egg whites.  I am not a huge meringue or Pavlova lover….although maybe I would like that sort of thing better if I made it myself….or I might just scramble them up with some greens for breakfast.  Yeah, deciding about the egg whites is way harder than making the curd.  Making the curd was easy.  You should make lemon curd.  Someday I would like to make orange cardamom curd and lemon passionfruit curd, but right now I need to focus on all the Meyer Lemons.

I also made a Blackberry, Lemon, Ginger Tea Cake. My idea is that the lemon curd would be the icing.  I usually make that tea cake when I have access to free, fresh blackberries (in other words when I am in British Columbia), but my Meyer lemon glut seemed like perfectly good excuse to make tea cake.

MEYER LEMON CURD
From food in Jars who adapted from The Martha Stewart Cookbook

• 6 egg yolks
• 1 cup sugar
• 3 Meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
• 1 stick of butter, cut into chunks
• zest from the juiced lemons

1. In a small, heavy bottom pot over medium heat, whisk together the egg yolks and sugar. Add the lemon juice and switch to stirring with a wooden spoon, so as not to aerate the curd. Stir continually for 10-15 minutes, adjusting the heat as you go to ensure that it does not boil. Your curd is done when it has thickened and coats the back of the spoon.
2. Drop in the butter and stir until melted.
3. Position a fine mesh sieve over a glass or stainless steel bowl and pour the curd through it, to remove any bits of cooked egg. Whisk in the zest.