Wee Little Lemons

Tablespoon for scale

The other day I brought a holiday gift to our mason and his family. It was nice to see him, as always! He took me out to the greenhouse and picked 4 tiny Meyer lemons off one of his trees and handed them to me. It was just enough for a half-batch of curd.

This morning I zested the lemons and squeezed them, getting 1/4 cup of juice. To this I added 3/8 cup sugar and 1 egg and whisked over a double boiler. Once that was properly mixed, I added 4 T. of unsalted butter and continued whisking and cooking until it was thickened. I now have two tiny jars of curd, about 4 ounces each. I won't be canning them; they can stay in the fridge and I expect they'll be eaten in a few days.