Yum!
Mayer lemons are a cross between a lemon and an orange. They are more fragrant, a bit less tart and perfect for desserts. They are only around for a short time in the winter so whenever I see them on the market a grab them! Here's a whole bunch I recently bought at Costco. Lemons are a favorite of mine, they remind me of all the flavors of my childhood in Cyprus where they were ubiquitous. Lemon chicken soup, lemon on greens, lemon in salad, raw lemons with sugar, lemon squash(a sweet concentrate that you added water to make a refreshing drink)! We had a lemon tree by the back-yard faucet and that tree produced the biggest, fattest lemons.
Lemon curd was not on my mother's list. I discovered it as an adult and have been making it ever since.
Mayer Lemon Curd
Ingredients
1 large egg
2 large egg whites
3/4 cup sugar
1 tablespoon freshly grated mayer lemon zest
2/3 cup mayer lemon juice,
1 tablespoon butter
Whisk together egg, egg whites, sugar, lemon zest and juice in a medium nonreactive saucepan. Add butter and cook over low heat, whisking constantly, until thickened, 5 to 7 minutes. Do not let sauce come to a simmer. Transfer to a small bowl and let cool slightly; serve warm.
You can also cool the lemon curd on the counter, cover and refrigerate for several days. It's wonderful served with fruit or as a topping for Greek yogurt.
Maria
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