My breakfast for today: buttermilk pancakes, meyer lemon curd, candied meyer lemon and whipped crème fraîche.
In other words, I’m still in denial about winter (hey, it’s not a cold December, right??)!
Meyer lemon always interested me, I always thought it was a fancy kind of lemon, which it kind of is – tastes like a cross between a lemon and an orange…and you also may have a bit of trouble finding it at your local grocery. But the taste, YUM!! I love lemons but these lemons I love as well, they’re a bit less sour and are smaller than regular lemons.
The highlight of this recipe was definitely the meyer lemon curd. WOW. What a delicious and creamy custard, I couldn’t stop eating it. Definitely was surprised by how good the meyer lemon tasted. YUM!!! I want to try making lemon bars with them next!!
Adapted from A Cozy Kitchen
1 cup all-purpose flour
2 tablespoons white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon kosher salt
1 ¼ cup buttermilk, shaken
1 large egg
1 tablespoon unsalted butter, melted and slightly cooled
½ teaspoon pure vanilla extract
In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.
In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.
Add the wet ingredients to the dry ingredients and mix until just combined, being sure to not overmix. The batter should have small to medium lumps.
Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop the batter, using a 1/4 cup measure (or tablespoon measure), onto the warm skillet. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip. Turn heat down to medium-low and cook on opposite side for about 1 minute, or until golden brown.
Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you’re done. Serve with warm maple syrup.
Meyer Lemon Curd
3 to 4 Meyer lemons (about 1 pound)
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.