When life hands you lemons...

I am in love with Meyer Lemon. Believe it or not, there was once a Mr. Meyer who brought this excellent fruit to the US from China. Oooohhh how it changed the world.

Here are some recipes I ought to try...and some I'm already hooked on.

Meyer Lemon Curd

Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Active time: 20 min Start to finish: 20 min
Servings: Makes about 1 2/3 cups

3 to 4 Meyer lemons (about 1 lb)
1/2 cup sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces

Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with wax paper and cool completely.
Cooks' notes:• Lemon curd keeps, covered and chilled, 1 week.• If substituting regular lemons, increase sugar to 3/4 cup.


Meyer Lemon Fluff Pie

This marvelous fluffy pie has an oat crust and uses the sweeter tasting Meyer lemon for the filling.

c r u s t i n g r e d i e n t s
1 1/3 cups quick rolled oats, uncooked1/2 cup golden brown sugar, firmly packed1/4 cup butter (or margarine), meltedf i l l i n g i n g r e d i e n t s1envelope unflavored gelatin (such as Knox)1/3 cup cold water4 eggs, separated2/3 cup sugar, dividedGrated peel of 1 lemon1/3 cup Meyer Lemon juice1/8 teaspoon saltOptional: Heavy whipping cream for garnish
c r u s tPreheat oven to 375F degrees. Combine all the ingredients; mix thoroughly. Press mixture firmly on the bottom and sides of a 9" pie pan. Set an 8 inch pan inside the crust to hold the crumbs in place. Bake for 8 minutes. Remove the inside pie plate and set the pie shell on a rack to cool.

f i l l i n g
Place the gelatin in a small bowl and add the cold water. Beat the egg yolks slightly; combine with 1/3 cup of the sugar, lemon peel and lemon juice in the top of a double boiler. Cook over (not in) lightly boiling water stirring constantly , until thickened. Stir in softened gelatin until it is dissolved.
Beat the egg whites and salt until soft peaks form. Add the remaining 1/3 cup of sugar 1 tablespoon at a time, beating well after each addition. Beat until still and glossy; fold into gelatin mixture. Pour into crust; chill thoroughly.
To Serve: Let the pie stand at room temperature about 10 minutes before cutting. You may serve with a dollop of whipped cream if you wish.

Mojito for Pregnant Women

In a pitcher, add ice cubes, mint leaves, and slices of meyer lemon. Refreshing.