We have three Meyer lemon tress in our backyard. Somehow they don't give us as many fruit as they should be. You see, even my trees are in their down turn!!!!!!
As usual, I don't really like to harvest them at the same time, as I am afraid that I have too many and will end up in the garbage bin. This morning I picked a few just enough to make lemon curd for my macaron.
Follow the basic Macaron recipe on this link, then fill the macarons with Lemon curd.
3 large eggs
½ cup sugar
zest of 1 lemon
½ cup strained lemon juice
1 tbs unsalted butter
- In a medium sauce pan whisk the eggs, sugar and lemon zest until pale. Add the strained lemon juice.
- Place the pan over medium heat and cook, stirring constantly until the mixture is thickened. add the butter, turn the heat to low. Cook and stir another few seconds. Turn off the heat.
- Scrape the lemon curd into another bowl, let cool, cover then refrigerate to thicken. The lemon curd is now ready to use, and will keep for a month in the refrigerator.