I wanted a Meyer lemon tree "forever"
A few years ago I finally got one
A wee little tree
But it's provided lots of lemons over the years
Until last year
And it had just one
But it was a big one
And this year . . .
The tree is loaded with lemons . . .
Nine of them to be exact. From big ones to three that are rather small.
And I do what I do every year with my Meyer lemon harvest
Make lemon curd
But this year, I used only half of them for the curd
The other half
I made into a lemon meringue tart
for I had company coming for lunch.
It was a good use of the curd.
It's an easy recipe
MEYER LEMON CURD
1 1/2 c. sugar
1/4 pound unsalted butter, room temperature
1/2 c. lemon juice (3 to 4 lemons)
1/8 t. salt
Using a potato peeler, remove the zest from 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at 170 degrees. Remove from the heat and cool or refrigerate.
It's Friday and I'm joining Michael at Rattlebridge Farm for Foodie Friday.
What a sweet little tree - and what satisfaction for you to be able to make curd to enjoy when the lemons are just a memory.
I have a Meyer lemon tree in my back yard, we planted it a bit over a year ago so we had some lemons last year, but each year as it grows we will get more!
I didn't want to waste any of the juice and rind (zest) so I made lemon curd (love that with scones) and then juiced the rest and froze it in ice cube trays. I have a bag in the freezer full of the lemon ice cubes for when I need some for cooking! Some have zest included some not. I LOVE the flavor of a vine ripened Meyer lemon!
I am going to try your lemon curd recipe.
I'm impressed you are getting lemons from what must be an indoor tree in your area! I adore lemon curd, and your meringue tart looks divine!
I didn't know lemons could grow in cooler climates. This I need to explore.
Lemon meringue pie. Pudding heaven!
Lucky you, fresh lemons to make your own curd and a scrumptious looking pie.
Just beautiful, Martha! Your guests must have been delighted! How delicious.
I'm puckering up just at the thought of those lemon recipes! How tempting...
Brings Peter, Paul and Mary's song to my mind: "Lemon tree very pretty and the lemon flower is sweet; but the fruit of the poor lemon is impossible to eat" (or something like that.)
Love the comment above! This was a wonderful harvest and that tart - amazing!
Oh Martha, it starts with one tree. You'll have to see my post this week. Here is a heads up. Logee's Greenhouse in CT has citrus and plants to die for. Last year I planted a Budda's Hand lemon, blood oranges and a vanilla bean orchid. Yes, those vanilla beans. I could go on and on, but you will have to have a look at Logee's website or catalog. Prices are good too; better than Williams Sonoma.
What a great tree! How lucky for you to have it bloom in the midst of winter.
- The Tablescaper
Is your tree inside? It must be for I can't imagine anything blooming in Kansas this time of year!
Both the tart and the curd sound delicious! The tart is a feast for the eyes!!! What a perfect way to end the meal...sweet & tart!!!
Gosh Martha, I hope my lemon tree produces that many lemons. I had two this first year, but am hoping for more!!
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