Luscious Meyer Lemon Curd

 Hubby's been craving lemon curd ever since we he finished the jar my sister gave me for Christmas. We haven't had many sweets here lately, and finding these lovely Meyer lemons on our date night in Wegman's  last night motivated me to remedy that situation. A bit sweeter than an ordinary lemon, Meyer lemons are a cross between a lemon and a mandarin orange. (I've been wanting to try them for ages but my local grocery doesn't carry them) I could think of no better way to share their sunshine than with this lovely lemon curd!

And oh, is this lemon curd sweet, tart and delectable- the bright lemon flavor shines! I ate way too much of it just scooped out of the jar with a spoon, but I have plans for whatever is left after my willpower takes effect. I know it's great on English muffins, but I'm thinking of tarts, cupcakes, trifles...the possibilities are endless.

Look at the gorgeous color! That's thanks to my sweet little free range hens and their beautiful eggs. The yolks are such a deep golden color they've spoiled me for run of the mill grocery store eggs.

If you can't find Meyer lemons, just use the regular lemons you can find at your grocery. The curd will still be amazing, and you'll wonder why you waited so long to make it. It's easy to put together, and makes a fabulous versatile spread that's perfect for anything from breakfast to dessert.

Meyer Lemon Curd
adapted from this recipe
Ingredients
juice of 4 Meyer lemons (mine ended up being about 2/3 cup)
6 egg yolks
1 cup granulated sugar
small pinch of salt
1 stick butter, cut into chunks
1 Tablespoon Meyer lemon zest

In a heavy bottomed pan, stir together sugar and egg yolks. Add lemon juice and pinch of salt. Cook (medium heat) and stir constantly with wooden spoon until mixture thickens enough to coat your spoon.  (This takes about 10 minutes. You don't want to cook it too fast or hot, or the eggs will curdle.) Add butter one chunk at a time,and continue to stir until each piece is melted. Pour mixture through a fine strainer and then stir in the lemon zest. Pour into clean jars and store in the refrigerator.  (Keeps two weeks in the refrigerator.)

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Pucker up! Lemon Cookies with White Chocolate Drizzle

Need something to take your mind off of the heat?  These lovely lemon gems might just fit the bill. They  have the perfect blend of sweet white chocolate and tart lemony goodness and are perfect with a tall glass of iced tea. Each one leaves you wishing for "just one more!"

I saw these Lemon Cookies on Jamie Cooks it Up! the other day when I was searching for something quick and easy to share with my thrift shop volunteer buddies Saturday morning. They all gave them a "thumbs-up," but what's not to love? Tart lemony cookie punctuated with white chocolate nuggets- yum!

Disclaimer: Even if you're a purist and can't stand the thought of using a cake mix, you might want to reconsider and try these anyway. They won't disappoint! If you love a quick and easy cookie with the bright sunny taste of lemon, don't think twice- just go ahead and mix 'em up!

Lovely Lemon Cookies with White Chocolate Drizzle
Recipe slightly adapted from Jamie Cooks it Up!
Ingredients:
1 box lemon cake mix (dry)
1 stick of butter, softened or melted
1 egg
1 Tablespoon fresh lemon juice
zest from 1/2 lemon
6 oz. white chocolate chips
confectioners sugar (optional)
 Directions:

• Mix together the dry cake mix, butter, egg, lemon juice and lemon zest.
• Stir in all but about 1/4 cup of the white chocolate chips.
• Roll the mixture into 1 1/2 inch balls. (Golf ball size).
• Place balls of dough onto parchment lined baking sheet. I flattened mine just a bit.
• Bake at 350 degrees Fahrenheit for about 8 to 9 minutes. You want them set, but not browned.
• Remove to cooling rack. Cool completely, then drizzle with melted white chocolate.*
• *To melt white chocolate, put it in a microwave safe bowl and microwave about 20 seconds. Stir and repeat. Don't worry if all of the chips aren't completely melted at this point. Keep stirring and they will melt. If they are still not a good "drizzling" consistency, stir in about 1/4 teaspoon of shortening.
• If desired, sprinkle with confectioners sugar either in place of or in addition to the white chocolate drizzle.
• Yield: About 18-20 large cookies, more if you make them smaller!