A Meyer Lemon is an excellent, sweet tasting lemon that is great for cooking. They are thin skinned and have lots of juice. It is the “lemon of choice” in our household. The Dwarf Meyer Lemon tree can grow in pots and even indoors. It fruits abundantly in winter. They are compact enough to grow on urban balconies and in small gardens.
Of all dwarf citrus trees, the Improved Meyer Lemon is one of the hardiest (it can withstand cold weather and some abuse). And it’s one of the most productive, for its size. And, best of all, it is a small compact tree which can grow well in most U.S. climates.
Meyer Lemon is a favorite of the “home grower.” Because of it’s thin skin, it does not survive shipping well. As a result, the Meyer Lemon is not widely grown by commercial lemon growers.
Yes, it is named after a man named Frank Meyer, an agriculture explorer who brought it from China in 1907. A virus destroyed most of the trees in the early 1900’s, then the Improved Meyer Lemon was introduced in the 1970’s. It is a favorite of chefs and has been popularized by Alice Waters (Chez Panisse Restaurant and delicious, sustainable, organic food revolution advocate) and featured by Martha Stewart.
Lemon curd is versatile. It’s a traditional accompaniment to scones in an English tea setting. This curd also may serve as a filling for your lemon tarts. Save the egg whites for another use
Makes 2 cups.
PREP TIME: 20 minutes TOTAL TIME: 1 hour 20 minutes (includes chilling time)
8 large egg yolks. Reserve the egg whites for another use
Lemon zest from 2 or 3 lemons, finely grated
⅔ cup fresh lemon juice, approximately 3 lemons (Meyer Lemons if available)
1 cup sugar
⅛ teaspoon salt
10 tablespoons, cold, unsalted butter (1 ¼ sticks), cut into small pieces
Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine.
Cook over medium to high heat, stirring constantly with a wooden spoon, making sure to scrape the sides of the pan, until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes, and registers 160˚ F on an instant-read thermometer.
Remove the pan from the heat. Add the salt and butter, one piece at a time, stirring until smooth with a wooden spoon.
Strain the mixture through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming.
Refrigerate until chilled and set at least 1 hour and up to 1 day.
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