FINALLY! I have been so curious about these Meyer lemons since last winter, but that curiosity came too late as all the stores near me no longer had any in stock. But sure enough while I was home for the holidays I found them at Trader Joe’s. Of course I then returned to Memphis and found them at Fresh Market, but that just means I can make lots of things with them now! Prepare yourself for a lot of Meyer lemon action.
First, what the heck are Meyer lemons? They are a citric fruit native to China, and are thought to be a cross between a common lemon and a mandarin orange. It is still yellow like a lemon, but round like an orange and is also sweeter than a regular lemon. Sounds good to me!
After digging through all of Tracey’s Culinary Adventures‘ Meyer lemon recipes, I decided to start out by making the Meyer lemon curd because I honestly don’t think I’ve ever had any kind of curd. What’s good about this recipe is that you can use regular lemons, but you will have to increase the sugar a bit. Then eat with a spoon, top on pancakes, or even on shortcakes as I will demonstrate for you tomorrow.
One year ago: Peanut Butter Cinnamon Raisin Apple Bars
Two years ago: Strawberry Fig Newtons