I’m going to go on record and say that any recipe using lemons is my favorite. I’ll pick a lemon dessert over a chocolate one any day, and although the chocolate lovers out there are shaking their heads, us lemon heads know exactly what I’m talking about. Yesterday I stumbled upon Meyer lemons at the grocery store and I was overjoyed. Hey, when life gives you Meyer lemons…..
…..I make lemon curd. I could eat the stuff with a spoon. Meyer lemons are slightly sweeter than regular lemons; not quite as sour, and at a quick glance, they can be mistaken for an orange because of their yellow-y, orange-y color.
I bought a couple bags and I also plan to put up a large jar of preserved Meyer lemons shortly, but in the meantime, let’s talk curd. It’s really a quick and easy recipe, all in taking about 10-15 minutes. Pour it into a jar and it’ll keep in the fridge for a couple weeks, if it even lasts that long. Meyer lemon curd is delicious on crepes, toast, over ice cream, and as a napoleon, which is how I’m sharing today.
I can’t ever turn a napoleon down either. I like tall desserts with layers, and in my book, puff pastry should be its own food group. So with the combination of puff pastry and my recipe of Meyer lemon curd, this dessert is simply divine. Let’s just say that even Little Miss Muffet sitting on her tuffet, would happily eat this curd, too.
Click here and each picture for the recipe.