Life Gave Me Lemons
Once upon a time a friend convinced me to plant a Meyer Lemon bush in my garden. I was more of a mind to fill my indoor space with houseplants, but she was insistent: “Think permanent,” she urged. Think “feed your family.” Think “independence!”
When I moved to Santa Cruz 15 years ago, I dug up the bush and took it with me in a very large pot. It thrived on my front porch, bearing fruit year round.
It wasn’t so happy when I moved it – and me – to Southern California, but it seems to have adjusted, as I have. This year it produced five very large lemons and is once again filled with flowers.
My granddaughter harvested a couple of the lemons when she visited earlier this week, and today I made Lemon Curd, a treat from my childhood. That, along with Lemon Bars, always reminds me of my mother, who conjured up both sweets in her kitchen year after year.
I hope you enjoy them too.
Lemon Curd (Lemon Butter)
Ingredients
- 4 Tbsp unsalted butter
- 1/2 cup sugar
- 1/2 cup fresh lemon juice
- 4 egg yolks
- 1 Tbsp grated lemon peel
Instructions
- In a 2 quart double boiler or saucepan, combine the butter, sugar, lemon juice and egg yolks.
- Cook over very low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon.
- Do not let the mixture boil or the egg yolks will curdle.
- Stir in the lemon peel.
- Pour into small canning jar and refrigerate.
- Lemon curd can be spread on bread or used as a filling for tarts.
Lemon Bars
Ingredients
Crust:
- 1/4 cup powdered sugar
- 1/2 cup butter softened
- 1 cup flour sifted
Filling
- 2 eggs beaten lightly with fork
- 1 cup sugar
- 1/2 tsp baking powder
- 2 Tbsp flour
- 4 Tbsp lemon juice
Instructions
Crust
- Cream sugar and butter together
- Blend in flour
- Press into 8 x 8 uncreased pan
- Bake at 350 degrees for 15-20 minutes - don't let brown
Filling
- Blend eggs and sugar together
- Sift together flour and baking powder
- Mix together eggs, sugar, dry ingredients and lemon juice
- Spread on hot crust
- Bake again at 350 degrees about 20 minutes.
- Cool and dust with powdered sugar
- Cut into squares
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Yum! We’re blessed with a high-producing dwarf (!) Meyer lemon tree, and I love lemon curd and lemon bars. I see cooking in my future!
Glad I could be your inspiration, Lizette.
Thank You Marlene, My mom discovered lemon curd while traveling foot-loose through Britain in her post-kids 60s. Once back to the US, she’d take me with her scouting gourmet food shops for the brand she loved. As my own Meyer lemon tree is promising a bumper crop this summer, I’ll definitely make your recipe.
Thanks Marlene,
Lemon curd has always been a favorite of mine, especially on toast. Now that I have the recipe, I’ll try to make some.
Always enjoy reading about you and your family.
Fondly, carla
Carla,
Happy to oblige!