Use as a dessert, on ice cream, or on pancakes or toast. Meyer Lemons are a specialty lemon available for a very short period during the year. The fruit is a thinner skin, full of aroma, and tangy delicious juice. This curd recipe is well worth making as a special sauce.
- ½ cup Meyer’s lemon juice; squeezed and seeds removed
- 1-cup sugar
- ½ cup honey
- 4 large eggs
- 1-teaspoon vanilla
- ½ teaspoon salt
- ½ cup butter
- Combine the lemon juice, freshly squeezed, no seeds with sugar, honey, eggs, vanilla, and salt in a medium saucepan. Whisk until smooth.
- Grate the butter using any vegetable, cheese, or fruit grater. This step is important to allow butter to be easily added to the mixture at a slow pace. (Hint: it may be easier to grate if the butter is frozen.)
- Turn heat up to medium, and continue cooking until curd thickens, stirring frequently. It will noticeably thicken up just before boiling. (up to ten minutes into cooking)
- Remove from heat, and pour into glass containers or jars. Let cool and store in the refrigerator up to two weeks. It can also be frozen.
- Calories: 65 per serving or 1-tablespoon
- 2.5 gm Fat
- 24 mg Cholesterol
- 11.2 gm Carbohydrates
- 14% Vitamin C
By Rita Larsen, RD, CD; Elite Sports Clubs Nutrition Educator & Diet Counselor