One of my bosses seems to have a rather prolific Meyer lemon tree, so she's been bringing these sweet lemon-mandarin hybrids to the office by the bucketful. They're usually gone within about 2.5 seconds, so I'm lucky to have been able to snag as many as I did recently. And while I definitely want to do a photo makeover on my Meyer Lemon Cheesecake Shots with Candied Kumquats, I had different plans for this first batch of lemons: the first thing I'd make with them would be a lovely, creamy lemon curd. Though regular lemon curd is delicious, I was eager to try a version using the slightly sweeter Meyer lemon, since the flavor would be slightly different, and the color just gorgeous (and you all know how much I like pretty food!).
Meyer Lemon Curd (makes 2 8oz. jars; total cost per jar: ~$2.75)
(Adapted from Alton Brown's Lemon Curd recipe)
6 large egg yolks
3/4 c Meyer lemon juice
1 t finely grated Meyer lemon zest
1 c sugar
1 stick of butter, cut into small cubes
Combine the egg yolks, juice, zest and sugar in a medium saucepan and whisk together until smooth (this will help avoid chunky bits of cooked egg yolk). Cook over medium heat, stirring constantly until the mixture coats the back of a spoon (about 8-9 minutes). Remove from heat and stir in the butter, one cube at a time, making sure that the butter melts completely before adding the next piece.