I've learned something this week. When life gives you Meyer Lemons, you should definitely, without question, most undoubtedly make Meyer Lemon Curd.
I pulled a clipping from an old Gourmet magazine that had been filed away. Ingredients included zest, juice, sugar, eggs and butter. The recipe seemed so simple that I began to doubt my ability in putting together such an epicurean joy.
Straight from the pan, the curd was warm and pourable. Refrigerated overnight, it thickened and became a spreadable product.
Go ahead, take a spoonful!
This recipe can be found HERE.