By Julia Westhoff
Have you ever tried Meyer lemons? I think they’re like little balls of sunshine – orange and bright, with a flavor that combines a mild lemon with a grapefruit. So when I saw this recipe in Bon Appetit I knew I would have to try it — I love lemon curd and Meyer lemons have been selling for pretty cheap.
The original recipe serves this lemon cream with a sprinkling of graham crackers. I loved that idea, but took it a step further (or a step back?) and just served them alongside some yummy old-fashioned grahams we found at Trader Joe’s.
The girls and I couldn’t get enough — it was just the perfect spring dessert. I even saved a bit of the curd to put to use in an upcoming birthday cake (4 years old already? I can’t even think about it).
Meyer Lemon Cream
Adapted from Bon Appetit
3 large eggs
⅔ cup sugar
½ cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter,
cut into pieces
1½ cups chilled heavy cream
Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
Just before serving, whip cream and whisk it into lemon curd. Eat with graham crackers, cake, fruit, or on its own…