If you remember back a ways, Charisse's mom Monica's lemon tree went a little crazy and we ended up with a bunch of lemons. Charisse's Grandmother's Meyer tree has so far produced a TON of lemons, and thats just the ones we've taken. We ended up with around 200 lemons last weekend and that was our second trip over there, the Butera family has just gone completely bananas! We mean lemons! We've got so many lemons we are literally scrambling to use them before they go bad. Lemon drop martinis, martinis with a lemon twist. Lemonade. Frozen Lemonade. We used quite a bit for the lemon curd we are featuring here, and still have a bag leftover. Eric thinks that the funniest part of this whole thing is that Charisse's dad Pat hate lemon, lemons and anything lemon flavored yet he is constantly surrounded by them. Sometimes Eric is easily amused. We've been working on our backyard for a while now, we got through periods of work, ignore, work, ignore. Mostly because the task is just so huge, but we've got our garden rolling. We're going to open a new tab for garden related posts, and we'll include before and after pictures. Eric built 4 planter boxes about 2 years ago and got them about 85% complete, then hammered his thumb instead of the nail. The project kinda stalled after that, until a few weeks ago, when Charisse decided that he should finish the darn boxes so she can have her garden or she'd find a new husband that will. We're pretty sure she was joking, but keep an eye open for our new garden posts!
Meyer Lemon Curd
What you will need
6 egg yolks
1 cup sugar
3 meyer lemons, juiced (you should get a generous 1/2 cup. Make sure to strain it, to ensure you get all the seeds)
1 stick of butter, cut into chunks
zest from the juiced lemons
In a small sauce pan whisk together egg yolks and sugar. Pour in lemon juice and stir with a wooden spoon, don't aerate. Continue to stir for 10-15 minutes, without letting the curd boil. When the curd is thick enough to coat the back of your wooden spoon, your done!
Lay some cheesecloth in a fine mesh strainer and pour the curd through it to get out any egg that cooked. Pour the curd into your canning jars, leaving half an inch of space at the top. Seal with a water bath.
We made 6 pints, hence the extra eggs in the picture!