This fruit reminds me of my days at the CCA…Getting my baking and pastry training. It is a lemon native to China, and was brought to the US mainland, and crossbred with a tangerine. The flesh is aromatic, and may carry hints of herbs like Thyme, and even carry whiffs of honey. The rind is shiny, and the fruit is much sweeter than a conventional lemon. This wonderful citrus gem is in season like NOW! The following is a recipe that I have used many a time. It makes a large quantity of lemon curd, so one may want to adjust the size of the recipe. Good eating!
10ozs Meyer lemon juice+zests
1 lb sugar
1tsp orange extract
Bring ingredients to a boil. Then slowly whisk into:
28 egg yolks*******Do not add boiling liquid all at once,you will make sour scrambled eggs! Instead, whisk in a little bit of liquid at a time. I like to place a wet tea towel under my bowl, as it will keep it from sliding all over the place. Once all of the yolks have been added, whisk in:
1 lb of sweet butter, cut into chunks, and brought to room temp. Once all butter has been absorbed, cover with plastic wrap and chill for a couple of hours. The curd will keep for 2 weeks in your fridge.