fruit: Meyer lemon

One of my favorite times of the year is when the Meyer lemons ripen and hang full and juicy on our small patio tree. This year, we have a nice crop, probably about 20 of the large yellow fruits. And one of my favorite all time recipes with Meyer lemons, and a dish that has become a bit of a tradition around The Grackle, is lemon curd.

Now this isn't the most healthy way to get your vitamin C, trust me. But it is an old Southern staple and is just wonderfully sweet and tart made with fresh Meyer lemons. This lemony custard is fabulous in lemon bars, lemon meringue pie or spread on a shortbread cookie or a sweet cracker.

But we discovered another great recipe for lemon curd during a wine-fueled reverie by the camp fire at our annual Fall camping trip last year. First toast a marshmallow, then slather the gooey inside with lemon curd and slap it between two graham crackers. It's like a warm, toasty lemon meringue bite. Yum!

Another recipe John is experimenting with this year is for preserved lemons, which is basically lemons cured in salt. Preserved lemons are great in salads and used a lot in Moroccan food, which we both love to eat and cook.

Here's my go-to recipe for lemon curd from "Biscuits, Spoonbread, and Sweet Potato Pie," by Bill Neal.

• 4 egg yolks
• 3/4 cup sugar
• 1 Tb. grated lemon zest
• 1/3 c. lemon juice
• Pinch of salt
• 6 Tb. unsalted butter

Beat the egg yolks with the sugar, lemon zest and juice, and salt. Place over simmering water in a double boiler and stir constantly until thickened. Remove from heat and beat in the butter, bit by bit. Yield 1 1/2 cups. Makes a delicate and suave custard...