where’s the toast!

So tonight instead of showing everyone what I made for dinner, I decided to mix it up and show what I made for tomorrow and this weekend’s breakfast… When I went to the market this week, I came across one of my absolute favorite fruits… the Meyer lemon. So naturally I thought to myself, you MUST buy and make Meyer lemon curd for this weekend!! I love spreading the curd onto a piece of toast or even on a slice of toasted pound cake… The Meyer lemon in my opinion has an almost tangerine-like scent and is just plain DELICIOUS! It’s not as acidic tasting as a regular lemon, but almost sweet in flavor. There are many uses for these little gems other than making curd… I love incorporating them into a cocktail, as well as adding them into savory dishes.

The recipe I use calls for five eggs, 1 1/3 cup of sugar, 1 1/2 sticks of butter [cut up], 3/4 cup of the Meyer lemon juice, a pinch of salt, as well as the zest. You incorporate all ingredients into a bowl minus the butter [that’s added in at the end] and whisk to incorporate… pour into a pan and over a medium heat and whisk until you notice the curd beginning to thicken… once thickened remove from the heat and add in the butter, two chunks at a time and continue to whisk until all is incorporated… that’s all there is to it!

***In the event you start to cook the egg, just strain the curd through a sieve to be sure it doesn’t end up in your final product***

at a low simmer…


meyer lemons, farm fresh eggs, sugar, salt and butter...

and the whisking begins!

still whisking...

finally beginning to thicken!!

off the heat... whisking in the butter...

mmmm... so luxurious!

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