If It's January . . . It's Lemon Curd Time!

 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

 2013 was a bumper year!     Nine!

2012

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

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

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.