Every time I step outside the air is heavy with the sweet scent of citrus blossoms. Is there any better smell in the world?! It makes me grin like a child with each inhale. I love it so much! The season for oranges and mandarins has come and gone. Sigh… Silver lining? Lemons are the gift that keeps on giving, though their production does slow a bit, they give marvelous lemons pretty much year round. One lemon tree is more than enough for a family of 50!! ha!
I have a baby meyer lemon tree in the ground, but my neighbor has a freakishly happy and productive mature meyer lemon tree. At a certain point, hundreds of beautiful ripe lemons hanging from a happy tree can become a burden to the gardener AND the tree. Come spring, lemon trees are SO full of fragrant blooms while still holding loads of lemons from the previous bloom. It’s heavenly!
I juice tons of lemons and freeze the juice in ice cube trays to have super quick lemon juice in a flash. That’s one way to use a bunch of lemons. Want an even more delicious way?
This meyer lemon curd is tart, lightly sweet, and impossibly creamy. Seriously, I want to bathe in it! Pair it with ice cream, toast or fluffy pancakes with fresh blueberries. Divine! Bonus: You can freeze cooled lemon curd for up to a year. Perfect!
How do you use up or preserve lemons?
- 4 eggs
- ½ cup honey
- finely grated zest from 3 meyer lemons (~ 2 teaspoons worth)
- ¾ cup meyer lemon juice, about 3 lemons as meyers tend to be bigger
- 6 Tablespoons butter, cut into chunks
- pinch sea salt
- Whisk eggs and honey together in a sauce pan then add lemon juice and zest and whisk smooth.
- Set pan over medium low heat and whisk constantly for about 8 minutes. Do NOT let mixture boil or it'll cook the eggs.
- Once curd has thickened enough to coat the back of a spoon, add butter and pinch salt and stir in until melted and mixed.
- Remove from heat, strain curd through a fine mesh sieve into glass jars.
- Let curd cool completely then keep refrigerated or store for up to a year in the freezer.