This post speaks to the power of twitter. In more ways than one.

A couple of weeks ago, Kim from Rustic Garden Bistro made an offer to send boxes of Meyer lemons- lemons grown in her own garden- to twitter friends. All we had to do to get some was provide her with our home address. I’ve never met Kim in real life and we’ve only barely tweeted with each other, but a couple of days later, these orbs of gorgeousness were delivered by priority mail.

Kim- you are beyond a sweetheart and I can not thank you enough!

If you’ve been reading my blog for a while, you might remember that I was a little obsessed with Meyer lemons last winter. Remember this post? Or this one? How ’bout this one?

While I wanted to try something new with my lemons, I also really wanted to make lemon curd. Because when you have chickens, you’re always thinking about ways in which to use your eggs…

..and because there really is nothing like homemade Meyer lemon curd. Nothing.

The recipe I used was slightly adapted from Smith Bites. My method, however, was borrowed from this super easy one at Shockingly Delicious.

The results? So yellow. So creamy. So delectable.

I put 2 cups of the curd into a glass jar in the refrigerator and will be using it between cake layers I am making for my daughter’s birthday this week. I took the other cup and mixed it with 2 cups of Greek yogurt to make lemon frozen yogurt…

…the inspiration for which hit me when Cathy tweeted about mixing lemon curd with yogurt for breakfast a few days ago. Told you twitter was powerful.

Recipes for Meyer Lemon Curd and Meyer Lemon Frozen Yogurt

The lemon curd recipe makes 3-4 cups of curd (I only got 3 cups...I'm pretty sure there would have been more if so much hadn't ended up in my mouth while I was making it); the frozen yogurt recipe makes about 4 1/2 cup servings

Adapted from Smith Bites and Shockingly Delicious.

Ingredients:

For the lemon curd:

*1/2 cup (1 stick) organic unsalted butter
*1 1/2 cup organic confectioner's (powdered) sugar
*6 whole eggs plus 6 egg yolks, preferably organic and free-range
*1 cup fresh squeezed Meyer lemon juice
*Grated zest of 1-2 lemons (I prefer my curd with only 1 tablespoon of zest)

For the frozen yogurt:

*1 cup homemade Meyer lemon curd
*2 cups Greek yogurt (I used full-fat)
*lemon zest for garnish- optional

Directions:

For the lemon curd:

1. In the bowl of electric mixer, cream the butter with the powdered sugar. Beat for 1-2 minutes.

2. On low speed, beat in the whole eggs and the egg yolks. Beat on low for 1 minute. Add the lemon juice and beat until mostly combined. Don't worry if it's not smooth (or if it looks curdled).

3. Pour the butter/sugar/eggs/lemon juice into a heavy saucepan and heat over low-medium heat. As you stir with a wooden spoon, you will notice the curd starting to smooth out and thicken. Keeping the heat at low-medium and stirring frequently (do not let it come to a boil), cook for another 5 minutes or so. A thermometer inserted at this point should read 165-170 degrees F.

4. Remove pan from the heat to cool. Stir in the lemon zest. Spoon curd into clean jar(s) and store in the refrigerator for 1-2 weeks.

For the frozen yogurt:

1. Combine lemon curd and yogurt in a blender and process until smooth.

2. Freeze in your ice cream maker according to the manufacturer’s instructions. It should have a soft ice cream consistency right out of your ice cream machine. It will harden up a bit if you place it in the freezer for 30 minutes before serving (it hardens up a lot if stored in the freezer overnight).

This post is linked to Slightly Indulgent Tuesday, Simple Lives Thursday, and Seasonal Sunday.