So I realize this photo makes my dish look a little like a sunny-side up egg. It is not. It is a dollop of golden honeyed lemon curd. I came across Meyer lemons at the store (thought to be a cross between a lemon and a mandarin orange), which are super-seasonal around here. Last year I made these cookies.
I wanted to make a fruit curd, because they are versatile, rich, and delicious. Dollop on Greek yogurt (as above), smear on toast, top pancakes, fill cupcakes, layer cakes, or (unless you have more restraint than I do), simply eat it with a spoon.
Meyer lemons are sweeter than their common cousins and have a floral perfume that gives them their distinctive charm. I layered lemons, honey, and vanilla bean seeds for a sweet, exotic, tart spread. However, the citrus and honey can carry the curd on their own, so don’t sweat it if you don’t have a vanilla bean.
I’m a contributor at gojee.com, a unique web site that allows you to type in ingredients you have on hand and match you with recipes you can make. Check it out!
They’re having a virtual potluck, and there will be lots of delicious contributions. Starting on Thursday, January 26, check out other potluck dishes fellow gojee contributors shared. Go to gojee.com and enter “gojeepotluck” into I Crave. You can also follow #gojeepotluck on Twitter.
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