Tag Archives: meyer lemons

Meyer Lemon Curd

Meyer Lemon Curd
Yield: 1 Pint Jar Cooking Time: 15-20 minutes Prep Time: 15 minutes

Ingredients – Equipment Needed
6 egg yolks
1 whole egg
zest of 1 Meyer lemon
3/4 cup cane sugar
3/4 cup Meyer lemon juice
6 to 7 tablespoons cold butter
1 sauce pan OR double boiler
whisk
sift / strainer
juicer (optional, just your hands works well too!)
zester / micro plane

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Step 1: zest one lemon, roughly a tablespoon worth of zest, set aside. Juice lemons, strain pulp, and set aside.

Step 2: Separate egg yolks from egg whites. Reserve egg whites for another recipe* Add egg yolks and one whole egg to sauce pan or double boiler**. Add in lemon juice, sugar, zest, and whisk till incorporated. Now turn on your heat low, keep whisking…

* Side note – saving eggs: Separated eggs can be frozen easily and stored in a freezer sealed bag for at least six months to a year. In my instance, I have backyard chickens and have an abundance of eggs, so in order to not waste, I separate them, and freeze. This recipe is made with frozen eggs.

** Side note – double boiler vs stand alone sauce pan: this is based on your comfort level of cooking eggs to ensure you don’t turn your yolks to scramble. The double boiler keeps the liquid eggs from the direct heat, allowing you more flexibility when whisking to not develop scrambled eggs. If you do not have a double boiler, you’re still good… just keep the temp very low, and don’t stop whisking. Worse case, get out that fine mesh strainer and run your curd through to remove any lumps that may have formed during cooking.

Step 3: one by one add in a tablespoon of butter. Whisk till incorporated and add another, one at a time. Keep whisking. At this time, get a small metal spoon and take a dip. Time to taste test before the curd comes together. Not sweet enough, add a teaspoon or more of sugar and keep whisking… keep whisking… and watch the magic start to happen.

Step 4: after 15 + minutes of whisking you will see your curd start to thicken. Keep in mind, once you turn off the heat the curd will continue to cook and continue to thicken. When you’re able to form soft peaks with your curd you are ready to turn off the heat and set aside. Once cooled, transfer your curd to a pint jar with sealing lid. If you’re concerned with lumps, run your curd through a fine mesh strainer to remove any lumps formed during cooking.

Storage: half pint and pint jars by Ball or Kerr freeze extremely well and this recipe will freeze incredibly well for at least 6 months. Its consistency remains in tact even after freezing. Store in the fridge in a sealed pint jar for up to a week… if it lasts that long.

ENJOY!

Meyer Lemon Curd
Serving Suggestion: we enjoyed a dollop of Meyer Lemon Curd this morning atop my homemade french toast and berry sauce… everything from scratch… bread, berry sauce, & lemon curd!

365 Project 2014 – Extra Long Week In Review 18 – 27

365 Project 2014 – Extra Long Week In Review 18 – 27 It’s been a little over a week since my last 365 post. I’ve been taking pictures daily, keeping with the cadence of the 365 idea but to avoid inundating those with daily posts I’ve kept it brief. We’re still getting immersed in our surroundings and are still attempting to work out a schedule – there is so much to get started on our tiny homestead… each day is baby steps to our new life…

365 Project 2014 Day 18 – Good day Saturday. Good day Sunshine. Like most Saturdays, I hit the road extra early with my ol’ girl and we trek out a few good miles through our hills. Upon arrival back home the sun begins to peek it’s way over our mountain side and push through the trees. At this point in the year I’m feeling extra guilty for enjoying such a beautiful sunrise as it should be cloudy cold and raining. Not beaming with sun and mild weather.
365 Project 2014 Extra Long Week In Review 18 - 27

We typically don’t let weather stop us from doing much. So even if it was cold and windy out we would have made this trek. But alas, it was not cold and windy… it was perfect weather for a beach day. After a bunch of errands we did just that and hit the beach. It’s the best get away because it’s free and you get the best nature has to provide. Here is my kiddo attempting a sand angel since snow has only been in our dreams.
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 19 – Day of Rest My beautiful niece and her new best friend. She’s giving comfort to my ol’ girl who is resting on this warm winter Sunday.
365 Project 2014 Extra Long Week In Review 18 - 27

One of the reasons we got to see our niece was for the family to pick up a few jars of my last batch of canned homemade applesauce for the season. It tastes like apple pie and the kids love it.
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 20 – Sharing is Caring. Our kind neighbor allowed us to invade their Meyer lemon tree. The possibilities are endless with Meyer lemons. Imagine if every neighbor had a fruit tree and shared.
365 Project 2014 Extra Long Week In Review 18 - 27

One of the many Meyer lemon results – candied Meyer lemon slices.
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 20 – Beach Day, again… We had taken a break from the beach because the past couple of months had been filled with preparations to immerse ourselves in a new environment, then we had the holidays to get past… we’re finally settling back into a routine and one major part of our routine is enjoying plenty of activity outside. We’re fortunate to be close to such beauty and minus some gas for the tank, adventure like this costs nothing but your time… this is time well spent.
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 21 – Sweet Start One of the results of the Meyer lemon cook off… Meyer Lemon Coffeecake. Yes, breakfast was delightful. Local organic ingredients and homemade. There is nothing better.
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 22 – Hey What’s That in the Sky? I almost forgot what clouds looked like. We’ve had clear cloudless skies for a couple weeks now. It’s the middle of winter and we’ve not a drop of water, not a cloud in the sky, not a cool day in sight. It’s scary to think about what is going to happen in the face of this drought. I’m doing my research and making every effort to conserve, educate, and hope for rain. Rain dance anyone?
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 23 – Good Night Sun. Despite a short week it’s seemed quite long and tiring to say the least. Letting go of the day’s stress to a peaceful sunset… good night sun, thank you for the beautiful view.
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 24 – Growing Up Fast I’m trying to figure out where the time went. I’m sitting here working when I look over and see my soon to be 4 year old attempting to write the word SHOES. Moments ago I had listed off to him the various errands that we had to run last that day and he then asked me how to spell SHOES. I spelled it for him and as I did, he wrote. I’m so proud but at the same time… wishing time would slow down just a bit… I’m not ready for this 🙂
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 25 – Exploring with Daddy It’s something special when you can hike off into the woods and explore… right in your own backyard.
365 Project 2014 Extra Long Week In Review 18 - 27

It gives me a warm feeling to watch my boys wander off in the sunset…
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 26 – Seed Count In the face of a drought, planning is key. Now that we’re settling into our new surroundings it’s time to get the garden in order. Our dependence on mainstream agriculture is causing a depletion of resources. If those who could, would grow their own produce, using water saving techniques… imagine the resources we could save and repair. The plan is to start the garden earlier this year to avoid the major heat of the summer and need for extra water. Time to take stock of those seeds…
365 Project 2014 Extra Long Week In Review 18 - 27

365 Project 2014 Day 27 – Avatar Tree The hubs calls this our Avatar tree. It’s the biggest tree in our view. It’s so majestic and mysterious. When Eucalyptus moves in the strong winds it makes a squeaking howling sound if you will. This morning’s fog was so thick and the wind blowing good that it sounded like rain falling. A girl can dream right…
365 Project 2014 Extra Long Week In Review 18 - 27

Meyer Lemon Coffee Cake

Meyer Lemon Coffee Cake

When life hands you lemons, you make Meyer Lemon Coffee Cake!

When I think of meyer lemons I think of my great grandparents and the modest meyer lemon tree in their backyard. My nona would pluck the lemons right off the tree and eat them as is. She’d bite right into them. I can remember the smell was distinct, bright and sweet. We were recently gifted a very large amount of meyer lemons from a family member’s backyard tree. I used the lemons to make candied lemon peels, homemade all purpose cleaner, lemon juice for cooking use, and other miscellaneous treats. The husband’s main request was coffee cake. We found the following recipe online. I made some minor tweaks to adapt to what was already in my pantry vs. heading to the store for extra ingredients. In the end I formulated my own version and have determined this is the best coffee cake I’ve ever tasted, hands down. It’s moist, sweet and tangy, bright, and simply wonderful. You could adapt any fruit to this cake mix but for the sake of late winter, early spring citrus; here is the best Meyer Lemon Coffee Cake you’ll ever try… enjoy!

meyer lemon coffeecake

* = organic
^ = local

Meyer Lemon Coffee Cake
350 (f) degrees, 55 minutes

Crumble Top
1 cup all-purpose unbleached unbromated flour *
3/4 cup light brown sugar *
1/2 cup unsalted butter *
1 teaspoon kosher salt

Step 1: Pre-heat oven to 350 (f) degrees. Next grease and flour a 9 inch cake pan and set aside.

Step 2: In a medium bowl combine flour, brown sugar, salt, and cubed butter. Using your hands, a fork, or a pastry cutter; work the butter into the dry ingredients until you form a medium sandy like texture of a mixture. Cover and place in the refrigerator until you’re ready to top the cake.
meyer lemon coffeecake

meyer lemon coffeecake

The Cake
2 cups all-purpose unbleached unbromated flour *
1 teaspoon baking soda (aluminum free)
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup cane sugar * (I prefer cane sugar but you can use any granulated sugar)
2 tablespoons flaxseed meal * (optional)
1 cup homemade yogurt *^ (You can use any store bought brand)
1/2 cup butter *
2 eggs *^
2 teaspoons pure vanilla extra *
5 Meyer Lemons, sliced thin
1/2 cup cane sugar * (this measurement is for the lemons only)

Step 3: Slice the meyer lemons as thin as possible. NOTE: You can use a sharp knife or a mandolin. I prefer a sharp knife because the mandolin slices too thin and the lemons fall apart in the cooking process.
meyer lemon coffeecake

Step 4: Place your sliced meyer lemons and sugar in a large sauce pan and cover with water. Place over a medium high heat and simmer for 15 minutes. This process helps to remove the bitter taste from the rind. Don’t let the mixture boil or your lemon slices will disolve.

Step 5: After simmering, remove the meyer lemon slices from the heat and drain. Place the slices on a cooling rack and set aside while you combine the cake ingredients.
meyer lemon coffeecake

Step 6: In a bowl combine the flour, baking soda, baking powder, flaxseed (optional), kosher salt, and set aside. In a stand mixer cream together, butter, sugar, eggs (one at a time), yogurt, and vanilla till all ingredients are creamy and smooth. Now on low speed, slowly incorporate the dry ingredients till everything has been well mixed. Make sure to stop the mixer half way through mixing and scrape the sides and bottom of the bowl with a rubber spatula to ensure all ingredients are well mixed. You’ll have a thick cake batter consistency.
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Step 7: Now divide the cake batter in half and spread it out on the bottom of the greased and floured 9 inch cake pan. Layer on half of the meyer lemon slices. Spread out the remaining cake batter, taking care not to move or spread the first layer. Spread out the remaining meyer lemon slices.
meyer lemon coffeecake

Step 8: Remove the brown sugar crumble from the refrigerator and spread out over the top of the meyer lemon slices to ensure all of the cake is covered. Use all of the topping because it will create a beautiful sweet crunchy crust and will keep in the moisture of the lemons. Place in a preheated 350 (f) degree oven for 55 minutes.
meyer lemon coffeecake

Step 9: Remove the cake from the oven and place on a cooling rack for 15 minutes. Run a butter knife along the edges and with a small metal spatula, place under the cake and lift onto a storage plate. The cake will rest well covered on the counter for a week… if it lasts that long! Cut a slice and enjoy with your favorite cup of coffee or tea!
meyer lemon coffeecake

Meyer Lemon Coffee Cake… enjoy!
meyer lemon coffeecake