Meyer Lemons: A Seasonal Delight to Savor
Peak season for Meyer lemons has arrived, and these vibrant fruits are flourishing in our garden. A hybrid resulting from a cross between a citron and a mandarin orange, Meyer lemons are celebrated for their unique flavor profile. With fewer seeds and less pith than traditional lemons, their sweetness is complimented by a mildly acidic and distinct floral undertone, setting them apart from the more common sour Eureka and Lisbon varieties.
Due to their delicate skin, Meyer lemons do not travel well and are less widely available than their more robust counterparts. To experience their fresh flavor, consider visiting your local farmers market or specialty grocery stores before they disappear from the shelves. When selecting Meyer lemons, look for smooth, deep yellow skin, and choose firm fruits that feel heavy for their size. Avoid lemons that show any signs of blemishes or green patches. When stored properly, they can last up to 14 days in the refrigerator. If you find yourself with an abundance of lemons, consider juicing them and freezing the juice for up to four months for later use.
In addition to enjoying their flavor, late winter to early spring is the ideal time for planting citrus trees, including Meyer lemons. A grafted tree can bear fruit in as little as two years, providing gardeners with a generous harvest of fresh lemons. Beyond their culinary uses, lemon trees add beauty to your garden with their fragrant blossoms and colorful fruits, attracting beneficial insects that promote a healthy garden ecosystem.
Recently, we held a charming garden tea party at our homestead featuring freshly baked scones and homemade clotted cream, which naturally called for the addition of Meyer lemon curd. This homemade treat strikes a perfect balance between tartness and sweetness, offering a refreshing alternative to store-bought options that often contain preservatives and stabilizers. This simple recipe requires just four ingredients and can be savored as a topping for yogurt, incorporated into desserts, or enjoyed straight from the jar.
Embrace the bounty of Meyer lemons this season – whether in your garden or on your plate, their vibrant flavor and versatile nature are sure to brighten your day.
Meyer Lemon Curd
Yields: one pint
1-2 tbsp lemon zest (packed)
1/2 cup fresh lemon juice (4 large lemons) strain to remove any seeds
2 large eggs + 2 additional egg yolks (4 eggs total)
1/2 cup (4 ounces) cold salted butter, cut into cubes
3/4 cup white granulated sugar
- In a glass or ceramic medium-sized bowl, whisk your eggs and egg yolks until frothy.
- Zest and juice the lemons. Set aside.
- Bring 2-3 inches of water to a boil in a medium saucepan, then reduce to a low simmer.
- Place a non-reactive glass or ceramic bowl over the pan of simmering water, creating a double boiler. The bottom of the bowl should not touch the simmering water.
- Add the cubed butter and sugar to the bowl. When the butter begins to melt, use a silicone spatula to stir and fully incorporate it with the sugar.
- Add the juice and zest to the melted butter and sugar, scraping the sides of the bowl and stirring to blend.
- Remove the bowl from the double boiler and carefully pour the hot lemon-butter mixture into the bowl of eggs, whisking continuously. This step tempers the eggs, keeping them smooth and not scrambled.
- Place the bowl with all of your curd ingredients back on the double boiler.
- Cook for 10-20 minutes, stirring to prevent uneven cooking at the bottom of the bowl. Be sure to scrape down the sides and keep the curd moving as it cooks – the mixture should not boil.
- Remove from heat when the curd reaches close to 170 degrees (a kitchen thermometer is helpful here). It should be thick enough at this point and will continue to thicken as it cools. Per the USDA guidelines, the eggs must reach at least 160 degrees Fahrenheit to be safe to eat.
- To confirm you have the right consistency, run your finger down the back of the spatula; the lines of the displaced lemon curd should stay in place.
- Immediately strain through a fine mesh sieve into a pint-sized jar, scraping and pushing the curd through to eliminate lumps.
- Place a piece of parchment paper or plastic wrap directly on the surface of the curd to prevent a skin from forming.
- Allow it to cool completely before refrigerating for at least 4 hours, or preferably overnight.
Notes:
- To avoid a metallic taste in your finished curd, do not use anything aluminum to cook or stir the mixture.
- Use the freshest eggs available! Older eggs may result in a less desirable flavor.
- Do not use bottled lemon juice – fresh-squeezed lemon juice is best.
- Use a microplane grater which creates thin ribbons of zest while avoiding the pith (white flesh) of the fruit.
- Reducing the amount of sugar in the recipe will impact the thickness of the curd.
- Do not overcook the curd! Remove from the heat as soon as it begins to thicken.
- If a film develops over the surface after cooling, do not stir it into the curd. Lift it out and set it aside. It is still edible but may change the smooth consistency of your lemon curd.
- Store the curd in a sealed airtight container in the refrigerator for up to 2 weeks.
- For longer storage, you can freeze the curd for up to one year, but the texture may change slightly. Be sure to defrost in the refrigerator overnight before enjoying.
Lynn Brumbaugh is often found preparing a feast in the kitchen, nurturing her garden, and tending to livestock at her homestead in Boulder Creek. To explore an array of seasonal recipes, find gardening inspiration, and learn about upcoming classes, connect with her on social media or visit RavenRidgeHomestead.com.