Pantry Basics: The Ultimate Lemon Curd – Pierre Hermé’s Lemon Cream

Meyer lemons

Meyer lemons

In all honesty, this post was prompted by the fact that I’ve finally found Meyer lemons in Singapore. For years, the Meyer lemon was one of those elusive culinary treasures that I’d read so much about but never tasted. And I never would’ve recognized the lemons as Meyers (given that they were only labeled with their country of origin, Australia) if I hadn’t happened to taste my first one just weeks before at the Noosa International Food and Wine Festival.

The lovely Linda Brennan of Ecobotanica took us on a brief garden tour as part of the Hinterland Food Trail. I’m not sure what possessed me to ask if Meyer lemons were grown on property, but I was completely over the moon when she replied in the affirmative. My first taste of Meyer lemon was a ripe one she had taken directly off the tree. It was a glorious cocktail of lemons and mandarins on the palate (in my mind, the kalamansi comes remotely close to tasting a little — but not really — like it), scented with an irresistible bouquet. I was so enamoured of its beautifully balanced sweet-sourness that I was immediately searching online for orchards on the Sunshine Coast that I could purchase the fruit from. I scanned every fruit and vegetable stall at the farmer’s market to no avail. I checked every gourmet providore and organic store we saw. I seriously considered purchasing a Meyer lemon seedling but worried about the legality of traveling out of Australia with a plant. Needless to say, I was obsessed.

So, imagine my delight when I spotted oddly orange-hued lemons at SuperNature Park House when I returned home. I could hardly contain my excitement when the sales assistant confirmed that they were indeed Meyer lemons. They receive fresh deliveries once a fortnight, on Fridays (I was told that a new lot would arrive today, but it’s always best to call ahead and check).

My favourite way to enjoy them is to drink the juice of a freshly squeezed one with warm water in the morning. But the rest of the family (including T) appreciates them more squeezed over a Dutch baby served with sautéed apples dusted with icing sugar; or zested and tossed into a madeleine batter or pasta dish.

Pierre Herme's Lemon Cream

There are many ways to savour Meyer lemons. I’ve just chosen to showcase them in my favourite lemon curd recipe (it’s Pierre Hermé‘s recipe for lemon cream, written in collaboration with the wonderful Dorie Greenspan) because it results in such a versatile and wonderful medium through which the charms of the Meyer lemon may take centre stage. Of course, the recipe works a charm even if you use regular lemons. Pair it with Hermé’s sweet tart dough from the same book (as I often do) and you have a sublime lemon tart. My plan is to use some in a chocolate soufflé roll cake next!

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About Su-Lyn Tan

Su-Lyn is Aun's better half and for many years, the secret Editor behind this blog known to readers simply as S. Su-Lyn is an obsessive cook and critical eater whose two favourite pastimes are spending time with her three kids and spending time in the kitchen. She looks forward to combining the two in the years to come.