For this curd, I leave out the butter to make it lighter. To make lemon tarts, fold some whipped crème fraiche into the cooled curd before spreading in a baked pastry shell.
Makes about a cup
• ½ teaspoon unflavored gelatin
• ½ cup fresh Meyer lemon juice
• about 1⁄3 cup sugar
• 1 large egg and 1 egg white
• one 3-inch by 1-inch strip lemon zest
In a small bowl, sprinkle the gelatin over two tablespoons lemon juice. Set aside to soften. In a medium stainless steel bowl, or top of a double boiler, combine the remaining ingredients. Set the bowl over, but not in, simmering water. (Although it may be cooked directly on a low flame in a heavy saucepan, using a bain marie or water bath insures that it won't overcook.)
Whisk constantly until the curd is thick and coats the back of a soup spoon, about five minutes. Stir in the gelatin mixture and cook one minute longer. Strain into a medium bowl and allow to cool to room temperature, whisking occasionally.
Transfer to a clean, dry jar, cover and refrigerate until ready to use. The curd will keep about one week.
To read about how Sally Schneider got inspired by Meyer lemons' floral tangerine flavors, click here.