Unique Characteristics of Meyer Lemons
As the holiday season approaches, our orchard is aflutter with the anticipation of Meyer lemons reaching their peak ripeness. These lemons, a jewel in the crown of our garden, are not just any ordinary citrus. They are Meyer lemons, a unique variety that sets itself apart with its distinctively sweet and slightly tangy flavor, a perfect ingredient for my upcoming culinary creation: the Meyer Lemon Curd Galette.
Health Benefits of Meyer Lemons
The health benefits of Meyer lemons are plentiful. They are a vibrant source of vitamin C, essential for boosting the immune system — particularly beneficial during the colder months. Additionally, they contain flavonoids, which have antioxidant properties, and are a good source of dietary fiber.
Incorporating Meyer lemons into your diet can contribute to heart health, aid in digestion, and provide a natural energy boost.
Meyer Lemon Curd Galette: A Holiday Delight
In the context of holiday cooking, Meyer lemons bring a refreshing twist. Their vibrant, zesty flavor cuts through the richness of traditional holiday fare, bringing a welcome balance to the table. Their bright, sunny color also adds a cheerful, festive touch to dishes.
My Meyer Lemon Curd Galette is a testament to the versatility of these lemons. The curd, with its silky texture and the perfect balance of sweet and tart, pairs exquisitely with the buttery, flaky pastry of the galette. It's a dessert that not only showcases the seasonal produce but also brings a sense of warmth and joy to holiday gatherings.
As we approach the season of feasts and festivities, let's not forget the humble yet extraordinary Meyer lemon, a small citrus wonder that holds the essence of both sunshine and joy, making our holiday tables brighter and our meals more flavorful.
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Meyer Lemon Curd Galette
- 1 1/4 cups All-purpose flour
- 1/2 cup Unsalted butter (cold, cubed)
- 1 tbsp Granulated sugar
- 1/4 teaspoon Salt
- 1/4 cup ice water
Meyer Lemon Curd
- Zest from 2 Meyer Lemons
- 1 cup Fresh Meyer lemon juice 4-6 lemons
- 1 cup Granulated date sugar (or granulated sugar)
- 1/4 cup Unsalted butter (room temperature)
- 4 medium Eggs
- Pinch of salt
- Powdered sugar, lemon slices for garnish (optional)
- Pastry: Blend flour, sugar, and salt in a food processor
- Add cold butter; pulse until the mixture resembles coarse crumbs
- Gradually add ice water; pulse until dough forms.
- Form into a ball, wrap in cling film, and chill for 30 minutes
- Roll out on a floured surface into a rustic, uneven circle. Set aside
- In a bowl over simmering water, whisk lemon zest, juice, sugar, butter, eggs, and a pinch of salt.
- Whisk until thickened (10-12 minutes)
- Let cool to room temperature
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper.
- Spread lemon curd over pastry, leaving a border.
- Fold edges over the curd, pressing to seal.
- Bake for 45 minutes or until golden and set
- Serve the galette warm or at room temperature, garnished with powdered sugar and lemon slices if desired.