|Which is the Meyer lemon? The smaller, smooth-skinned fruit on the right is the Meyer. Lucy Mercer/A Cook and Her Books.|
Those aren't identical twins in the picture, they're fraternal - a standard lemon and Meyer lemon. Meyers are a cross between a lemon and a Mandarin orange and are less acidic than the usual lemons. Give them a try in your everyday lemon recipes - the orange flavor will make a subtle and pleasing difference. I used them in my favorite lemon curd recipe, yielding a pretty orange-yellow lemon jam.
|Luscious, orange-tinted Meyer lemon curd. Lucy Mercer/A Cook and Her Books|
I use this lovely lemon curd in coconut macaroon tarts and as a filling in lemon meringue pie. It's also the perfect over-the-top indulgence with a homemade blueberry buttermilk scone.
2 1/4 cup sugar
5 tbsp cornstarch
2 tsp lemon zest
1 cup cold water
3/4 cup freshly squeezed lemon juice
3 large eggs, lightly beaten
2 tbsp unsalted butter
1. Whisk the sugar with the cornstarch and lemon zest in a saucepan, until well mixed, then gradually whisk in the cold water and the lemon juice. Cook over medium heat, whisking constantly, until thickened. Remove from heat.
2. Lightly beat the eggs in a separate bowl until smooth, then gradually whisk about 1/4 of the hot lemon mixture into the eggs. Whisk constantly to keep the mixture smooth. Add the warmed egg mixture slowly back to the saucepan with the remaining hot lemon mixture, still whisking constantly.
3. Cook mixture, whisking constantly, still over medium heat, until thick and glossy. Remove from heat and whisk in the unsalted butter. Cool, then cover and chill thoroughly. Mixture can be held in the fridge for up to a week.
|Meyer lemon curd. Lucy Mercer/A Cook and Her Books|