I couldn't believe my eyes when I discovered Meyer lemons at Herbs and Health. I have long been searching for a supplier of Meyer lemons, one of those ingredients that you always hear about in California cookbooks, but which I've never managed to find here. I bought six, not knowing what I would do with them.
I thought it appropriate to look in one of Alice Waters' cookbooks, as she is a fresh Californian food extraordinaire, and one of the first places I ever read about Meyer lemons. And what better to do with them than make classic lemon curd?
I had made lemon curd a couple of time before, using a Canadian Living recipe, but this time I decided to try Alice Waters' version. It seems that lemon curd is fairly forgiving. Recipes call for whole eggs, egg yolks only, combinations of whole eggs and yolks, different amounts of butter, sugar and lemon juice, but I bet they all turn out great (as long as they're not overcooked, that is).
Alice Waters' version came from The Art of Simple Food: Notes Lessons and Recipes from a Delicious Revolution, another one of those wonderful foodie gifts that I've received from good friends.
1/2 c. lemon juice (from approximately four lemons--I used 4 Meyer lemons and one regular lemon)
Rind from one lemon
3 egg yolks (and now to figure out what to do with the egg whites...)
2 T. milk
1/3 c. sugar
pinch of salt
6 T. butter, softened (or cut into small pieces)
Beat together eggs, milk, sugar and salt in a small, heavy pot. Add lemon juice, rind and butter. Cook, stirring constantly over medium heat until the mixture is thick enough to coat a spoon. Be sure not to boil. Cool and place in a bowl or jar and refrigerate.
I love lemon curd dolloped onto scones, or even simply spread on toast. It's also delicious stirred into plain yogurt for a sweet and sour treat. I may have to go back to Herbs and Health and buy up their entire shipment of lemons. Curd, marmalade, sorbet, and more...