I mean that literally, not proverbially… life is actually pretty good around here, however it’s well and truly time that I got creative with some recipes for the glut of Meyer Lemons that my 3 little potted trees have produced this year. Since fully ripening, they’ve been waiting patiently in the fridge for the past couple of weeks, until I could find the time to make something wonderful with them. Not just one thing wonderful, but four different delights that can be created in next to no time.
The kitchen has truly smelt amazing over the past couple of days, with the scent of lemon zest and juice lingering in the air.
Meyer Lemon Curd
- 6 Large Free-Range Eggs
- 300g (1⅓ Cup) Caster Sugar
- 250mls (1 Cup) Meyer Lemon Juice
- 2 Tablespoons Finely grated Meyer Lemon Zest
- 125g (½ Cup) Unsalted Butter (cut into small chunks)
Place eggs, sugar, lemon juice and zest into a large heat-proof mixing bowl and whisk well to combine.
Sit the bowl over a saucepan of simmering water (not allowing the base of the bowl to touch the water). Continue to whisk from time to time, as the mixture thickens. When it reaches the stage that it will coat the back of a wooden spoon, remove from the heat and little by little, add in the chunks of butter, continuing to whisk as you go, until it is all incorporated and the mixture is smooth and curd-like.
Scoop the lemon curd into sterilised glass jars and keep for up to 3 weeks, refrigerated.
- Spoon lemon curd into a shortcrust pasty shell to make a ‘Tarte au Citron’.
- Layer lemon curd and softly whipped cream to make an easy dessert. Top with some crushed shortbread/biscuits for a little crunch/texture.
- Slather over hot sourdough toast, freshly made scones or pancakes.
- Top a pavlova with lemon curd and fresh berries.
- Use to make a creamy, zesty ice cream/gelato.
- 1 Litre (4 Cups) Whole Milk
- 250mls (1 Cup) Heavy Cream
- 1 Teaspoon Sea Salt
- 60mls (¼ Cup) Lemon Juice
Place the milk, cream and salt into a medium sized saucepan and place over medium low heat. Stir regularly as the mixture gets frothy on top and comes almost to a boil. Remove from the heat immediately, pour in the lemon juice and give a gentle stir to combine. Let the mixture sit (without any further stirring) for about 10 minutes. You will find that curds have formed and the whey (thin watery liquid) will be beneath.
Sit a fine mesh strainer/sieve (lined with a damp piece of muslin/cheesecloth) over the top of a deep mixing bowl. Pour the mixture into the sieve, allowing the whey to drip through into the bowl beneath. You may need to discard some of the whey that’s collected in the bottom of the bowl from time to time, if it becomes too full. Allow the curds to drain like this for about half an hour, until it reaches your desired consistency. The longer you leave it, the thicker and drier it will become.
Ricotta has many uses, but I enjoyed my first couple of spoonfuls, slathered over some crusty sourdough slices, with a little lemon zest sprinkled over the top, seasoned with freshly ground pepper and salt and a drizzle of Extra Virgin Olive Oil. The rest will be set aside in the fridge, to make Spinach and Ricotta Cannelloni tomorrow evening… hopefully another post in the making!
Meyer Lemon Salt
Not really a recipe, but well worth mentioning!
- 8 Tablespoons Sea Salt Flakes (I used Maldon Salt)
- 2 Tablespoons Finely Grated Meyer Lemon Zest
Place the salt and lemon zest in a small mixing bowl and stir well to combine. Allow to sit for a couple of hours for the zest to dry out a little, then store in an airtight jar, until required.
Use as a finishing salt or sprinkle over potatoes/vegetables before roasting in the oven.
Meyer Lemon Cordial
Please visit my friend Sandra of ‘Please Pass The Recipe’ for this fabulous recipe that I used for her Mum’s Lemon Cordial. We’ve already tried and tested the cordial with soda water and still water and it’s totally delicious… though in Sandra’s Lime Cordial version, she suggests mixing 2 parts cordial with 3 parts gin and adding a twist of lime to create a ‘Gimlet’. Sounds even better to me!