Spring means…meyer lemons! Originally from China, meyer lemons are a cross between a lemon and a mandarin. I used meyer lemons for numrous desserts –from cakes and financiers to macarons. But, in my opinion, the best dessert to showcase them is the lemon cream pie.
I make a flaky, all-butter crust to compliment the silky-smooth tang of the lemon cream. I finish it off with a dollop of marshmallow meringue on top, and voila! Simple yet very satisfying.
My spring doesn’t begin until I’ve make my annual visit to Jasper’s house. His dwarf meyer lemon tree produces thousands of lemons, and fills the air with a sweet fragrance. This year, I’ve been spoiled by my friends. Imagine my surprise when I found these beauties waiting for me on my front porch. Thank you for delivering, Rey and Alfred!
Jasper’s lemons are organic, which allows me to use both the juice and zest.
I juice and zest the meyer lemons and combine them with eggs, sugar, and butter. Using a double broiler, I cook the cream slowly until it has a thick consistency.
Next is the crust. After many experiments, I’ve finally come up with a flaky, buttery crust without any transfat or lard. Look at these cuties!
Once the crust has cooled, I add the lemon cream, and finish with a dollop of marshmallow meringue!
Alright! I’m coming over Jasper, Alfred, and Rey, so I hope you are all hungry!!!