Have you ever owned a treasure? I have; it’s my Meyer Lemon tree. Since I moved to San Jose in 2000, it has yielded me more baking enjoyment than I ever imagined a lemon tree could. Since the day I moved into our home, I have purchased one, yes, one lemon because our tree is so prolific.
Because of my tree’s lusty ways producing countless lemons, I have made numerous desserts using Meyer lemons. My Meyer Lemon Bars “are to die for” according to several avid fans, however, if they had had a nibble of the Meyer Lemon & Berry Trifle that I concocted for Christmas Eve dinner, they might wish to “die” for it! Rich, creamy, and tangy piled with fresh raspberries and blackberries, it was a dreamy dessert indeed.
The basis for the dessert? Meyer Lemon Curd. Tangy and delicious on its own, when folded with whipped heavy cream, it was heaven sent. Never had homemade Lemon Curd? Try this recipe. It’s SO easy to make and SO scrumptious you will swear off store bought curd forever.
Meyer Lemon Curd (you can use regular lemons too ….if you must)
3 Meyer lemons
1 1/2 cups sugar
1/4 lb. unsalted butter at room temp
4 extra-large eggs
1/2 cup Meyer lemon juice
1/8 tsp. Kosher salt
Method:
Using a potato peeler, remove the zest of the 3 lemons being careful not to cut into the white pith. Put the zest into a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
In a mixer, cream the butter and beat in the sugar and lemon mixture. Add the eggs, one at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat, stirring CONSTANTLY with a heat proof spatula until thickened; this will take about 10 minutes. (it will coat your spatula when done) The curd will thicken at about 170 degrees or just below simmer. Do not over cook. Remove from the heat and strain. Cool or refrigerate for up to 3 days.
When you are ready to make your trife, fold 1 cup of whipped cream into the curd. Layer the lemon cream with lady fingers, sponge cake, pound cake, angel food cake or whatever kind of cake you have on hand. Splash the cake layers with Chambord if desired (thank you Alan R.). Put a final layer of the lemon cream on top and pile high with fresh berries. As you serve the dessert, put a dallop of whipped cream on each portion.
Here is the dessert I served on Christmas Eve.
Meyer Lemon Trifle
Enjoy!
