Man! That looks deelish! The only problem is it's not here in my kitchen on my toast!

Would you share your recipe?

Josh I'll second that. It is always great to see people getting fruit off their container trees. I would like to see the recipe too. I often wondered what lemons are good for. Since I inherited 2 ML trees I need to find uses for the fruit.

Steve

Good job, Josh. It is one of the most sought after products in the world, that is Lemon curd made with Meyer lemons. We are working with a company here in Guatemala to produce it for export.

John

Beautiful, Josh! I, too, would love to see your recipe.

Patty S.

That look syummy buddy!!
Yes, I would love the recipe too)))
Thank you

MIke

Hey, thanks guys and gals! It is delicious with soft cookies, cake, ice cream, whipped cream, et cetera! Let me see if I can recreate the recipe here....and I'll edit if I missed anything when I find the recipe.

1/2 cup Meyer Lemon juice
Zest of three Meyer Lemons
1.5 cups of sugar
1/4 pound Butter
1/8 teaspoon kosher salt
4 large eggs

Eggs and butter need to be at room temperature.

Use food processor to mix the lemon Zest and the sugar.

Then, "cream" the butter and sugar/zest together. This is a forearm-intensive process where you smash and smooth the butter and sugar together. I used a wooden spoon, but a beater would probably be easier ;-)

Add eggs one at a time, then the lemon juice, and then the salt. Mix very thoroughly so that the eggs are completely incorporated. If you don't, you'll have cooked egg white bits in your curd.

Then, pour the mix into a pan on *low* heat - go slowly, stirring constantly. It can take from 10 - 20 minutes depending on the stove and how low your low setting is. The curd will thicken at 170F, so I used a candy thermometer to take readings every few minutes. At 170F, I pulled it, set on cooling rack, and then put in the 'fridge once it had cooled a bit.

Josh

John, this curd is very expensive in stores, so it's a real treat to make it at home!

Josh

Josh,

Sounds great; and with Meyers you don't have to zest them; you can just peel them with a vegetable peeler and finely chop the.

Here is the classic Meyer lemon curd recipe; but I don't know if it is better than yours. Thanks for sharing yours.

John

Meyer Lemon Curd
Meyer Lemon Curd Gourmet : December 1999
Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Yield: Makes about 1 2/3 cups
Active Time: 20 min
Total Time: 20 min
3 to 4 Meyer lemons (about 1 pound)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160ðF, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.

Cooks' notes:
⢠Lemon curd keeps, covered and chilled, 1 week.
⢠If substituting regular lemons, increase sugar to 3/4 cup.

Thanks, John!

I peeled the Meyer Lemons, then I scraped off the white pith with a spoon. Then I sliced up the tender skin. Super easy.

Josh

Josh,

It's easier than that; with Meyers there is no need to scrape off the white pith, as it is not bitter like the ELB lemons. When we sent lemons to Berlin this year for the Fruit Logistica show, everyone was walking around sucking on the peels and telling each other that these peels weren't bitter like other lemons.

Well that'll sure save me some time! :-)
Merry Christmas, all! We're having Lemon curd for dessert today.

Josh