Yes my title reads Meyer lemon! I have lamented for years that we can’t get Meyer lemons here in the UK. Id heard so much about Meyer lemons and constantly read about them on twitter and through others blogs. One of my good blog friends Liz the Chef is the Meyer lemon Queen! She even has her own Meyer lemon tree in her garden, alas she is all the way over in California so I lived vicariously through Liz’ and many others recipes using these elusive lemons.
Well last weekend thanks to the wonderful thing that is twitter a conversation about fruit led to my discovering that Tesco are now selling Meyer lemons! I was so excited, could it be true and if it was would the branch of Tesco near me have them? Such was my excitement my husband drove me to the store see if I could get my hands on some. The citrus section so strangely busy and it seemed ages before I was able to look properly but there they were, Meyer lemons flown here from California! Truly you have never seen anyone swoop on a pack of lemons so fast or get so excited about a lemon! In an age where the trend is turning towards eating more locally grown food sometimes it is still truly amazing that we are able to try so many different things from around the world so please forgive the air miles my Meyer lemons used!
Once I had my lovely lemons I had to decide what to make with them! There are so many things one can do with a Meyer lemon! I decided on lemon curd first as I wanted the lemons to be the star of the recipe so I could fully appreciate their flavour.
This recipe uses 3 lemons and makes just one jar of lemon curd, So the verdict of my first Meyer lemon curd? It is very fruity and sweeter than curd made with regular lemons, its delicious! Made on a sunny day following a bitterly cold couple of weeks the taste of this lovely curd made from lemons ripened in the California sunshine sang Spring to me.
Meyer Lemon Curd (adapted from this recipe by Rachel Allen)
- Zest and juice from 3 Meyer Lemons
- 75 grams ( 3 oz) butter
- 100 grams (3.5 oz) caster sugar (I used unrefined sugar)
- 2 eggs
- 1 egg yolk
- Put the lemon zest,juice, butter and sugar into a saucepan, heat gently until the butter has melted.
- Whisk together the eggs and egg yolk.
- Pour the egg mix into the lemon and butter, whisking quickly. Keep whisking until the mixture has thickened, this took 3 minutes for me. Keep the heat low or the eggs will scramble. No matter how careful you are in my experience little flecks of cooked egg white will still appear which is why I follow with the next step.
- Remove from the heat and push through a fine sieve with the back of a spoon into a bowl to remove any cooked egg.
- Pour into a sterilised jar.
- Once cool keep in the fridge.