I just love lemons! The color, the shape, the smell, the taste, the freshness. It has been a passion for a long time but I literally fell head-over-heels in love when I discovered the Meyer Lemons. These heavenly citrus fruits came from China and are a cross between a real lemon and a mandarin. They were introduced in North America as far back as 1908 by an agricultural explorer named Meyer and eventually became very well loved by famous chefs such as Alice Waters of Chez Panisse and later by Martha Stewart who used them in her recipes.
With such a unique sweet and tart taste they are amazing for lemonades, vinaigrettes, and desserts, such as this great non-fat lemon curd recipe I developed, with maple syrup instead of sugar.
In a bain-marie (or double boiler), whisk together the juice of 4 Meyer lemons, plus the zest of 2, ½ cup of maple syrup and 2 tablespoon of corn starch.
When the mixture begins to heat up, add 3 eggs beaten.
Keep whisking when you add the eggs so they don’t turn in an omelette. And continue whisking until the sauce thickens, about 2 minutes.
Perfect as a topping for individual lemon cakes. Enjoy!
From my kitchen to yours, I wish you a very Happy Easter/Passover!