As a part of my day of citrus (read part one about candied citrus peels, or part 2 about lemon asparagus pasta), I decided to make lemon curd. This recipe calls for both zest and fresh pressed lemon juice, both of which I have plenty of right now. It also took me about 10 minutes to make the first time, making it one of the more simple recipes I've ever tried.
One exciting prospect for this recipe is that while you can use normal lemons, if you ever come across Meyer lemons I urge you to jump on the chance to taste something truly unique and delicious. Meyer lemons are a cross between a lemon and some kind of orange, which makes them a bit larger and sweeter than normal lemons. Their skin also has a thinness that is satisfying to squeeze, and produces a fragrance that permeates the kitchen. They are on their way out at the market this week, but I've enjoyed the samples put out by farmers.
- Meyer Lemon Shortcakes with Meyer Curd on Tracey's Culinary Adventures
- Meyer Lemon Semifreddo on Cannelle et Vanille
- Blood Orange Lemon Curd on Cookie+Kate
- Lemon Curd with Scones on Honey and Jam