Just back from a trip to San Francisco and a visit with family...who happen to have a Meyer lemon tree in their backyard. I stuffed my suitcase with lemons and made lemon curd when I got home. And of course, I picked up a loaf (or three) of San Francisco's famous sourdough bread. YUM. (Truth be told, I also had several pomegranates, a bunch of purple Gilroy garlic and a bag of almonds in my suitcase --kind of looked --and felt--and smelled-- like the produce section of a grocery. Did I mention the carton of fresh frozen guacamole? No, I did not raid the cousin's refrigerator--we stopped at the Moss Landing market coming back from Carmel.)
Homemade Meyer lemon curd (from an old Martha Stewart recipe which she has since revised) but I prefer this version. The extra steps for straining make it one of the silkiest lemon curds ever.
6 egg yolks, beaten
1 cup sugar
1/2 cup fresh Meyer lemon juice (strained)
1/2 cup unsalted butter (COLD and cut into small pieces)
1 Tbsp. fresh Meyer lemon rind
Beat egg yolks until well blended and lemon yellow. Strain into a heavy saucepan.
Add lemon juice and sugar. Cook over low heat, stirring constantly, for 10-12 minutes until it coats the back of a wooden spoon. Remove from heat. Strain into a 4-cup container (or other bowl) and stir in the in the cold butter until it melts, then add and stir in the lemon rind. Slather on bread. Eat. Give thanks for family who have a Meyer lemon tree in their backyard and are generous with their harvest.
Keeps refrigerated for 2 weeks.