It's Lemon Time Again

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

3 lemons

1 1/2 c. sugar

1/4 pound unsalted butter, room temperature

4 eggs

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.

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