My grandmother planted these gorgeous Meyer lemon trees almost 40 years ago when she and my grandfather bought their house in northern California. It has always been my favorite part of their yard, and now that they've passed on and my parents live there, I regularly get more lemons than I know what to do with.
I'm not mad about it, though.
During our trip last month, my parents sent me home with a literal potato sack full of the tiny handfuls of sunshine, and ever since my house has been filled with their bright scent and cheerful color. It instantly lifts my spirits and helps me feel connected to my Gram.
Lemon is also my husband's favorite flavor. So, in honor of our ten-year wedding anniversary, I whipped up a little sunshine in a pie for him. We aren't into fancy gifts, and we just bought a house so we kept our celebration pretty simple.
This was a total hit, and I'm already dreaming about what else I can make with these beauties.
1 baked pie crust
2/3 cup fresh Meyer lemon juice
1 Tbsp grated lemon zest
1 stick butter, cubed
4 egg yolks
4 whole eggs
1 cup sugar
Okay, I'm not going to bullshit you guys here. This is kind of labor intensive. You have to JUICE THINGS. And then zest. But it's okay because I totally believe in you and you are capable.
Combine everything in a saucepan and whisk until well combined, when eggs turn a light, creamy shade. Then add butter and place on medium-LOW burner.
Now, this is really important. This is where your ninja kitchen skills come into play. You must stir this CONSTANTLY. Ahd here's how: Take a flat-edged silicone spatula and maintain contact with the bottom of the pan while stirring continuously. Do not step away, do not change your kitchen playlist, do not pause to check your Instagram stories. Just stand there in front of the stove and stir while maintaining continuous contact with the bottom of the pan.
If at any time you begin getting scrambled eggs, remove from heat immediately (while still stirring) and adjust your heat setting accordingly.
You will stir this for approximately 15 minutes. Without stopping.
Listen, I know this sounds intimidating, but it's not.
When the lemon curd has thickened enough to coat the back of a spoon, you are ready to pour it into your pre-baked pie crust. If you are unsure about the consistency or are afraid that you have some scrambled pieces, strain it through a mesh strainer as you pour it into the crust. You can do this.
Refrigerate for many hours, or overnight. Serve with fresh whipped cream and a side of love. Or whiskey. That works, too.