I know that Meyer lemons have been around for a long time, but this year was the first time that I got to try them.
Thanks to Trader Joe’s, I had the chance to pick up a bag of 8 or 10 of these lemon-orange hybrids. (P.S. You’ll need two bags to make this recipe.)
There are so many fun ways to use these, whether they’re jazzing up a glass or water, in a unique lemonade or candied or preserved.
Whenever I was deciding what to do with my lemons, I knew that it had to be something sweet that I could use in a lot of different ways. Although I love lemon bars, they don’t last too long around friends and family (or husbands- rightly so).
So, I decided on Meyer Lemon Curd.
It’s been a few years since I made lemon curd last (for these lemon bars), but I was excited about the prospect of experimenting with this new citrus.
The Meyer Lemon Curd turned out amazingly: silky smooth, thick and great on so many things.
I also got to use some local farm fresh eggs form a friend, which made this lemon delicacy even more special.
If you’ve seen Meyer lemons around your grocery store or farmers market (lucky you), then I highly suggest experimenting with them. The taste is mellow and bright and perfect for this season!
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