(There should be a picture here of lemons or a lemon tree here, but I forgot to take one. Whatever, you know what lemons look like!)
I finally picked the last three lemons off the Meyer lemon tree this weekend and made lemon curd with them. I was nervous because I had spent all year tending that stupid little tree for exactly four lemons, and I had never made curd before. If I blew it, all that work would have been wasted.
I didn't blow it at all. Curd is one of those foods that you whisk and whisk over heat and wonder if it will ever be done, and then you start to worry that you've already overcooked it and it's too late, so you spend about four minutes fretting and another two thinking I ruined it, I'm nothing but a big ruining ruiner, but then when it finally sets it's completely obvious that it's ready and time to take it off the stove. And, man, I felt like I had just spun gold when I tasted it.
So much fuss is made about Meyer lemons that I was a little skeptical, but they're really that good, fragrant and sweeter but with more zing than regular lemons, with just a hint of tangelo in there.
Then Eric made his first-ever batch of blueberry scones to complement the lemon curd. It was the end of a gray, chilly week, and here we had these nice, zesty yellow/calm blue treats. We felt pretty damned accomplished after that.
I used the leftover zest to make simple syrup and then invented my new favorite drink, the Lemon Tree: Crushed ice, 2 oz. vodka, 1 oz. lemon simple syrup, juice of one lemon, Topo Chico. I'm drinking one right now. It's great.
If you want something good and don't have Meyer lemons handy, you can just blow the above off and squeeze one grapefruit into a glass with vodka and ice. Or fuck it, just eat the grapefruit. They are at their peak right now, and they are stupendous.