{Recipes: Meyer Lemon & Lavender Love}

My eyes lit up when I opened up my grocery box and pulled out a bag full of these beauties..

Beautiful bright yellow meyer lemons…

Meyer lemons are native to China and are thought to be a cross between a lemon and a mandarin orange. The citrus is very fragrant and the skin is a deeper yellow than a regular lemon. The juice is less acidic and sweet and a refreshing and uplifting ingredient during the cold winter months.

And what better to way to highlight the wonderful flavours of this fruit than to make a simple meyer lemon curd 🙂

It starts with juicing three lemons on my cute ceramic juicer (a gem I picked up on my trip to Paris).

I’ve never made curd before and was pleasantly surprised how easy it was. It has only 5 ingredients and with a little effort, you’ll be rewarded with a silky smooth spread that is sure to brighten even the gloomiest days.

They make a perfect accompaniment to a stack of gingerbread pancakes, a lovely spread on your morning english muffin or drizzled on a couple scoops of creamy vanilla bean ice cream…A deliciously versatile treat.

Easy Peasy Meyer Lemon Curd (recipe from David Lebovitz)

  • 1/2 cup freshly-squeezed lemon juice
  • 1/3 cup sugar (or 1/2 cup, 100 g, if using regular lemons)
  • 2 large egg yolks
  • 2 large eggs
  • pinch of salt
  • 6 tablespoons unsalted butter, cubed

 1. Place a mesh strainer over a bowl, and set aside.

2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.

3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.

4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.

5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.

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After I made the curd, I felt the urge to bake something to compliment the silky citrus spread…So I whipped up a batch of these..

The biscuits have a soft and light interior surrounded by a thin and slightly crisp golden crust. Bitefuls of pastry bliss..

They are just ever so slightly sweet making them the perfect vehicle for the velvety and tangy curd. A match made in heaven and the perfect 4pm treat alongside a steamy cup of aromatic earl grey cream tea.

Mini Lavender Honey Biscuits (adapted from Smitten Kitchen)

  • 2 cups (10 ounces) unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
  • 2 tsp of dried culinary lavender
  • zest of 1 meyer lemon
  • 1/4 cup of raw honey
  • 3/4 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add lavender and lemon zest and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream and honey with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form biscuits by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with a knife or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 10-12 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

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And last but not least…I’ll leave you with a fancy yet simple take on the lavender and meyer lemon combo..The perfect way to end a romantic dinner with your Valentine..or to enjoy on a lazy weekend snuggled on the couch with a good book.

Moist and airy rounds of cake filled with freshly whipped heavy cream with a couple of tablespoons of ..

Topped off with a sprinkling of..

And to make it extra indulgent, I spread a layer of rich and glossy homemade chocolate sauce…cause I’m crazy like that.

Meyer Lemon Lavender Tea Cakes

  • 6 large egg whites
  • 1.25 cups sugar
  • 1 cup + 1 heaped tbsp all-purpose flour
  • 1 heaped tbsp potato starch or corn flour
  • 1 tsp baking powder
  • 100 g melted butter (just under a stick), slightly cooled
  • 2 tsp dried culinary lavender
  • zest of 1 large meyer lemon

Lemon Curd Whipped Cream

  • 1 cup of freshly whipped cream + 1/4 cup lemon curd
  • 2 tsp lavender + 2 tbsp turbinado sugar

Whisk the egg whites with 2 Tbsp of sugar until thick and pale and very foamy. Mix the rest of the sugar with flour, potato starch and baking powder, lavender and zest, then sift into the egg mixture and fold in gently.

Finally fold in cool melted butter. Pour the batter into a parchment lined 8″ round cake pan and bake in a pre-heated 350F oven for 30-40 minutes. Test for doneness with a wooden toothpick.

Cool slightly before turning out of the cake tin. Cut out rounds with a 3/4 inch biscuit cutter. Cut each round in half horizontally and fill with the lemon curd cream. Scoop a dollop of the cream on top of each cakelet and sprinkle a mixure of turbinado sugar and lavender on top. Store in fridge till ready to serve.

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  1. […] folded in a couple of tablespoons of my meyer lemon curd into a basic vanilla buttercream. My inspiration came from the gingerbread pancakes with bosc pears […]



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