crop

juicing

yolks

sugaring

buttering

straining

creaming

jarring

curd and crumpets

Meyer Lemon Curd
6 egg yolks + 2 whole eggs
2/3 c. sugar (use a full cup if you’re using regular lemons, which are tarter)
pinch salt
2/3 c. meyer lemon juice
4 tbsp. unsalted butter
1/4 c. heavy cream

In a heavy, non-reactive saucepan, whisk the eggs and yolks together. Whisk in the sugar, salt and lemon juice.

Put the pot over medium-low heat and add the butter. Heat, stirring constantly, until the butter is gone and the mixture coats the back of a spoon.

Take the pot off the heat the pour the curd through a mesh strainer to get out any cooked eggy bits that may be lurking. Whisk in the heavy cream.

Pour into storage containers and cool (it will firm up as it cools; in the pic above, it’s still warm). Especially delicious over a piece of toasted pound cake.