hello everyone I am your produce guy today we have got a delicious dessert we're putting together for you it's using our Meyer lemons our certified naturally grown Meyer lemons from the lemon lady orchards I've just gone ahead and dest it we're taking the zest off of three medium sized Meyer lemons now I was pretty methodical and getting that zest off of there because the zest really adds to the flavor profile of this lemon curd really delicious now it just juice those three lemons into my bowl here and that comes to about a half a cup of lemon juice so the zest from three lemons and a half a cup of fresh lemon juice now this is an oven-safe mixing bowl we're going to utilize this as a double boiler to cook this down third ingredient our part of the second ingredient that was just Meyer lemon to begin with there's only four ingredients here I've got some evaporated cane juice sugar granules right there you can use white sugar but the evaporated cane juice retains more the enzymes from the sugar plant and are the sugar cane plant and so it adds a little more something to our our dessert here I have two large eggs these are fresh eggs from my very own backyard chickens so we're going to put those in and these are gonna go onto the double boiler so let's take this to the stove alright I take my first three ingredients and I put them over the hot water they're forming my double boiler now the first thing I need to do is I need to get this these three ingredients integrated the eggs especially and get that sugar dissolved so this will go on for a couple of minutes as I get this going here and the water comes up to full temperature and we'll be ready to add our fourth ingredient okay our mixture is warming up here on the double boiler we're gonna we've got our eggs and sugar incorporated there all the sugars dissolved the eggs are mixed in there pretty well stirred this constantly to this point I wanted to make sure that we didn't have any egg whites that were separating out there now that we're up to temperature we're gonna add our butter I'm gonna add it in two sections here this is a half cup of butter and I'm gonna mix in half of it and then we'll add the other half get this all melted and incorporated in how can you go wrong eggs sugar butter it's gonna be great okay we got our second half of our butter going in I didn't forget to mention this is unsalted butter a nice high-quality butter is what you want and that would be something without a lot of water added to it that it's it's really good butter fat in there we'll get this incorporated and then it's time to set our timer all right our butter is all incorporated there I'm gonna keep this on the heat for approximately 10 minutes now and I'm gonna keep a watch on it here keep this stirring and what's gonna happen is our little mixture is gonna start to turn a little bit lighter and thicken and that will take about 10 minutes and then at that point it'll be ready to take off strain and cool we've now been on the stove here 10 minutes and you can see how it's thickened up and lightened up looks really good need to take it off the heat now and we're gonna run it through our sieve all that time on the heat has allowed that well that zest to infuse the flavor into this mixture here now we're gonna strain out most of the zest also I saw a seed or two floating in there lemon seed that have made it through the lemon juicer that's okay because we're gonna get that stuff all strained out of here well it's still warm and semi-liquid so this is gonna take just a minute we'll shake this stuff through scrape the bulb and be ready to taste go ahead and strained all our curd and got the bits of zest and that seed out of there and are left with the beautiful smooth curd here now this is still warm it can go into some jars and cool off in the fridge and we'll form a beautiful thick curd that can be used to be spread on toast or eaten with shortbread cookies that's one of my favorite even spread on pancakes it's wonderful this is a traditional English sort of dessert have to give credit for this recipe I can put this together mark Brownlow and he and his wife's blog figs with Bree we'll put a link for that down in the video description for you things with Bree this was an entry they put into the lemon love fest back in 2010 a great great recipe we love this here in our house and that's why I'm happy to share it with you now watch for our next video we're going to make a delicious blueberry and lemon curd parfait show you how to put that together that's so simple but I can tell you already without tasting of this stuff is just delicious thanks for being with us I am your produce guy remind you that fresh is best mmm perfect today we're going to use these Meyer lemons to make a Meyer lemon hummus now hummus if you're not familiar with it is a Middle Eastern dish and it's primarily made with chickpeas so we're going to start with 2 cups of chickpeas or garbanzo beans