December 7th, 2010
Peppermint, cinnamon, nutmeg, gingerbread—the flavors of the season. For me, this time of year also means citrus, and we’re fast approaching the peak of Meyer lemon season.
Meyer lemons are a hybrid of regular lemons and mandarins, which makes them slightly sweeter and less acidic than your standard lemon. These qualities make Meyer lemons perfect for sweet treats like this lemon curd (which, by the way, can be jarred in 5 easy steps for homemade holiday gift giving).
Curd is a 1-pot treat that comes together in all of 20 minutes, from prep to finish. Lemon curd, and especially Meyer lemon curd, is delicious plain (by the spoonful, in yogurt, spread on toast, rolled into sweet bread dough), but can also be easily spiced up. You can get my basic lemon curd recipe and instructions for infusing it with thyme, holiday spices, basil, ginger or orange at The Family Kitchen. There, you’ll also find my 5 easy steps for jarring in case you want to give this little taste of sunshine as a holiday gift.