I've had a Meyer Lemon Tree for a long time
Since before we had the breakfast room
It loves its summer outside
And tolerates its winter inside
The heady smell of lemon blossoms
help chase away the winter blahs
For it always blooms when it's inside
Some years we get more harvest than others . . .
This year --
There were three -- and one was itty bitty]
So I supplemented my harvest
with a bag of grocery store Meyers
Zested and juiced, added sugar and eggs and butter
And slowly cooked it until it thickened
Then I ladled it into jars
This year I got four jars -- one big one and three smaller ones.
I don't can the curd, preferring to keep it in the fridge
And it does keep until it's all gone.
A spoonful is great on breakfast berries
or on blueberry muffins or toast or biscuits
And, of course, you can use it to fill tarts.
The harvest at Linderhof is sporadic.
Some years are good, others not so
2013 was a bumper year! Nine!
2012 not so much. The only actual Meyer Lemon that my tree produced is the
large one on the right hand side. It's big my Meyer Lemon standards!
2011 only had two. Average size. Alas in 2011, there were no Meyer Lemons to be had in the market, so I did a part Meyer Lemon and a part regular lemon curd that year!
2008 was a number year as well. The largest harvest ever -- ten!
It is always fun to see how many lemons we'll get. It seems a sparse year is often followed by a good crop year. We'll see what 2014 will bring.
This afternoon, I think, I shall make some scones for tea.
Scones and lemon curd. There are few tea times better than that!
And since making lemon curd is a rite of January, I'm joining The Tablescaper for Seasonal Sundays.