MEYER LEMON WEEK

Hello friends, I'm back. How was your weekend? Mine was great except for being sick on monday. Anyone who knows me, knows that I am obsessed with meyer lemons. I love regular lemons too but the idea of a lemon tasting like a mixture of orange, mandarins and lemons just blows my mind. A couple of years ago, I bought a a little tree which by the way  produced some lemons but unfortunately the squirrels kept stealing them and to add insult to injury, my little tree died. So I never got the chance of trying one until last week! I saw a bag of them at whole foods. You better believe I grabbed 2 of those babies and I was beyond excited. I literally wanted to do a happy dance in the middle of  whole foods! But I controlled myself. Ha! My mind was racing with recipes and things to put this thing in. Can you feel my excitement about meyer lemons?

Today I want to share something that I thought was going to be complicated but turns out if you have 15 mins, you can do it. MEYER LEMON CURD! Yum!

Ingredients:

4 meyer lemons
1 cup of sugar
4 eggs
1 stick of  butter ( room temp)
1/2 cup of meyer lemon juice
 pinch of salt

Direction:

With a vegetable peeler, peel the lemons

Cut the lemons in half and juice them to get 1/2 cup of juice.

Put the lemon peels in a food processor with the sugar and blitz them well until they look like the picture above!

Now in a pot, add the lemon sugar and butter , mix it up,  off the fire. ( I just wanted to mix it in the pot that it will be cooked in, so no need to dirty more bowl)

Then start adding an egg at a time. Make sure the eggs are room temperature.

Lastly add the lemon juice to the mixture, give it a good whip. Turn the fire on very very low.

Whisk it from time to time but whatever you do, do not leave it unattended! It only takes 10 mins to thickened up. Just be patient and whisk this baby.

You know it's ready when it starts to look like the picture above. When it starts to get thick, I turn off the heat. It might look like it need more time but it doesn't. As it will cool down, the custard will get thicker.

Now there are so many uses for this delectable cream, you can use it in tart, on pastries, make some danish with it. My favourite way is on some fresh berries and in some crepes. I put mine in a mason jar, and keep it in the fridge for up to three weeks. I hope you enjoy this recipe!
                                                           XOXOXO