Tags

, , , , ,

A few years ago I started reading all these articles and blog posts and forums about the loveliness that are Meyer Lemons. Excited writers posted about them coming into season and all their delicious plans. Others wrote about acquiring the fruit and then, essentially, hoarding it, only using them sparingly to make them last.

Of course, none of them talked about where to get them in Canada.

It was only after a physiotherapy appointment one day that I discovered you could get them right here in Calgary.

As a treat for being subjected to the torture that is fixing my ongoing back problems (painful, but necessary and my physiotherapist is a miracle worker), I often wander over to Mercato for a little Italian pick-me-up in the form of a panini or crusty baguette sandwich full of arugula and prosciutto. Then I peruse the gourmet food store side of this market/restaurant to look at the pretty tomatoes on the vine, the big bunches of herbs and the shelves of balsamic and olive oil. And it was during one of these wanderings that I found they had a giant basket of Meyer Lemons.

They look to have a slight orange tinge to them, but are otherwise indistinguishable.

Meyer Lemons

Apparently, it’s believed to be a cross between a lemon and a mandarin orange, so that would explain the slightly darker hue. And perhaps the slightly sweeter taste often attributed to this fruit.

So, I was intrigued. Scooped up four, came home and realized I had no idea what to do with them.

Then I remembered lemon curd.

Dreamy, smooth, lemony. That seemed like a logical — and delicious — application.

And it was.

Not to mention ridiculously easy. Zest, squeeze, crack eggs, add butter, and beat all over double boiler. Done.

In fact, it’s frighteningly easy and I now have to resist making another batch. At least for another few weeks.

Meyer lemon zest

Meyer Lemon Curd I

Meyer Lemon Curd II

Meyer Lemon Curd Drop

Meyer Lemon Curd

  • 1 pound medium Meyer lemons (I used four)
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 cup unsalted butter, cut into four pieces

Zest the lemons to gather 2 teaspoons, then squeeze out 1/2 cup of juice. Whisk together zest, juice, eggs and sugar in a metal bowl or double boiler. Add butter, then set over a pot of simmering water. Whisk continually until thickened and smooth. (Some recipes suggest an instant-read thermometer should read 160F. I didn’t bother with that, just eyeballed it when it was thick.) It should take about five or six minutes. Force through a fine sieve to ensure the curd is smooth. Serve warm or store in the fridge.

About these ads