One result of my recent obsession with citrus has been my discovery of Meyer Lemons. How have I missed them for this long? Sure, I’d seen them in the grocery store and on labels on fancy lemon pastries but it wasn’t til last week that I finally realized what they actually were. You probably know this by now, but they are a lovely cross between a lemon and a tangerine. This means they are amazingly fragrant and have a sweeter, less tart flavor than your average lemon. In addition to baking with them, I am looooving squeezing the juice into my sparkling water.
My sister Lauren is a big lover of lemon curd and I remember hearing her mention lately how much she’s been craving it, so I decided to make some for her today along with some yummy scones (recipe to come!). She has recently given birth to the cutest baby on earth, so I am finding every excuse to go visit and get some quality cuddle time.:) I’ve adapted this recipe from marthastewart.com, tweaking the sugar content slightly so that it wasn’t quite so sweet. I think the result is a nice balance of sweet/tang. If you were to use regular lemons instead of Meyer, you may need to add more sugar as regular lemons aren’t as sweet naturally. Little jars of these make for lovely gifts (I just used some of my little old grey poupon mustard jars), and the curd goes great with pancakes, scones, crepes, or as a filling when baking muffins and cakes. The curd will keep in the fridge for up to two weeks.