Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers
Mini Meyer Lemon Curd Cupcakes
Celebrating Spring with Lemon Desserts
Friendship and Homemade Meyer Lemon Marmalade
Meyer Lemon Tart with Berries
From Lemons, Lemonade
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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"disqusTitle": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"title": "Bay Area Bites New Year’s Eve Decadent Spread of Bite-Sized Appetizers",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Ready for the last splurge of the year? Get your party on this New Year’s Eve with a decadent spread of bite-sized appetizers. We’ve got you covered, from homemade caramelized onion dip and simple-yet-elegant prosciutto wrapped pears to the more elaborate ahi tuna poke tostada bites and grilled skirt steak crostini with chimichurri. And don’t think that we left out the sweets! You won’t be able to stop sampling our maple-bacon donut holes and mini Meyer lemon curd cupcakes. With all that glitters and shines this New Year’s, make sure your menu is a stand-out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" target=\"_blank\">\u003cstrong>New Year’s Eve Party Appetizers: Caramelized Onion Dip\u003c/strong>\u003c/a>\u003cbr>\nForget store-bought, you haven’t had great onion dip until you make your own! \u003c/p>\n\u003cfigure id=\"attachment_105624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/26/new-years-eve-appetizers-caramelized-onion-dip/\" rel=\"attachment wp-att-105624\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg\" alt=\"Caramelized Onion Dip\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105624\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/onion-dip-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caramelized Onion Dip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Prosciutto-Wrapped Pears with Gorgonzola\u003c/strong>\u003c/a>\u003cbr>\nThe simplicity of this appetizer belies its explosion of sweet-salty flavor.\u003c/p>\n\u003cfigure id=\"attachment_105625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/28/new-years-eve-appetizers-prosciutto-wrapped-pears-with-gorgonzola/\" rel=\"attachment wp-att-105625\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg\" alt=\"Prosciutto-Wrapped Pears with Gorgonzola\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/pear-proscuitto-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prosciutto-Wrapped Pears with Gorgonzola \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Ahi Tuna Mini Tostada Bites\u003c/strong>\u003c/a>\u003cbr>\nHands down our favorite appetizer of the year! These fresh ahi tuna poke tostadas are bursting with flavor. Your mouth will thank you.\u003c/p>\n\u003cfigure id=\"attachment_105627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/29/new-years-eve-appetizers-ahi-tuna-mini-tostada-bites/\" rel=\"attachment wp-att-105627\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg\" alt=\"Ahi Tuna Mini Tostada Bites\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/tuna-tostadas-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ahi Tuna Mini Tostada Bites \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Skirt Steak Crostini with Chimichurri\u003c/strong>\u003c/a>\u003cbr>\nSeared slices of skirt steak atop crostini makes the perfect foundation for tangy herbed chimichurri sauce in this hearty appetizer.\u003c/p>\n\u003cfigure id=\"attachment_105620\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/27/new-years-eve-appetizers-skirt-steak-crostini-with-chimichurri/\" rel=\"attachment wp-att-105620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg\" alt=\"Skirt Steak Crostini with Chimichurri\" width=\"1440\" height=\"960\" class=\"size-full wp-image-105620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/steak-final-1440x960-1-960x640.jpg 960w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Skirt Steak Crostini with Chimichurri \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Mini Meyer Lemon Curd Cupcakes\u003c/strong>\u003c/a>\u003cbr>\nGild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.\u003c/p>\n\u003cfigure id=\"attachment_105626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-mini-meyer-lemon-curd-cupcakes/\" rel=\"attachment wp-att-105626\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg\" alt=\"Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105626\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final1-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" target=\"_blank\">\u003cstrong>New Year’s Eve Appetizers: Sweet and Savory Maple-Bacon Donut Holes\u003c/strong>\u003c/a>\u003cbr>\nMaple and bacon are a match made in heaven, so why not stick them into donut holes for the ultimate in decadence.\u003c/p>\n\u003cfigure id=\"attachment_105618\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/12/30/new-years-eve-appetizers-sweet-and-savory-maple-bacon-donut-holes/\" rel=\"attachment wp-att-105618\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg\" alt=\"Maple-Bacon Donut Holes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105618\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/maple-bacon-donuts-final-1920x1280-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Maple-Bacon Donut Holes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Mini Meyer Lemon Curd Cupcakes",
"title": "Mini Meyer Lemon Curd Cupcakes",
"headTitle": "New Year’s Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
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"description": "Gild these little golden cupcakes with scrumptious lemon curd and you’ll wonder why every cupcake isn’t made this way.",
"title": "Mini Meyer Lemon Curd Cupcakes | KQED",
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"headline": "Mini Meyer Lemon Curd Cupcakes",
"datePublished": "2015-12-30T09:51:17-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chances are, if you live in the Bay Area or surrounding area, you either have a Meyer lemon tree heavy with fruit at this time of year, or there is someone in your neighborhood who has one. Make friends with that person, because, really, they should share. Worst case, many markets will carry them. Meyer lemons, for the uninitiated, are quite frankly the gem of the citrus world. A cross between a lemon and a tangerine, these gorgeous specimens are sweetly tangy with a floral fragrance and a delicate flavor. I am a very big fan.\u003c/p>\n\u003cp>You can make these cupcakes plain without the curd—they are quite yummy on their own—but I don’t recommend it. Take them to the next level of yumminess with silky, fragrant Meyer lemon curd. \u003c/p>\n\u003cp>If you can’t find Meyer lemons, don’t despair, just use Eureka lemons instead. The result will be a bit more tart and not as fragrant, but still, if you are a total lemonhead like I am, you will still love them dearly.\u003c/p>\n\u003cfigure id=\"attachment_105531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg\" alt=\" Mini Meyer Lemon Curd Cupcakes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-final-above-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini Meyer Lemon Curd Cupcakes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Mini Meyer Lemon Curd Cupcakes\u003c/h3>\n\u003cp>\u003cem>Makes about 38 mini cupcakes\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Lemon curd\u003c/em>\u003c/strong>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>6 large egg yolks\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1/2 cup fresh Meyer lemon juice, strained\u003c/li>\n\u003cli>Pinch of kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Lemon cupcakes\u003c/em>\u003c/strong>\n\u003cli>6 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>3/4 cup sugar\u003c/li>\n\u003cli>1 packed tbsp finely grated Meyer lemon zest\u003c/li>\n\u003cli>2 large eggs\u003c/li>\n\u003cli>2/3 cup sour cream\u003c/li>\n\u003cli>2 tbsp Meyer lemon juice\u003c/li>\n\u003cli>\n\u003c/li>\n\u003cli>1 1/2 cups cake flour, sifted\u003c/li>\n\u003cli>2 1/2 teaspoons baking powder\u003c/li>\n\u003cli>1/2 tsp kosher salt\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>Powdered sugar, for garnish\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>\u003cem>Instructions:\u003c/em>\u003c/strong> \n\u003cli>To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the whole eggs, egg yolks, sugar, lemon juice, and a pinch of salt. Cook, stirring constantly, until thickened, about 5 minutes. Remove from the heat and strain into another bowl. Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. The curd will keep for about 1 week in the refrigerator.\u003c/li>\n\u003cfigure id=\"attachment_105549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg\" alt=\"Combine eggs, egg yolks and sugar in heatproof bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-sugar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Combine eggs, egg yolks and sugar in heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg\" alt=\"Add lemon juice, and a pinch of salt.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-making1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add lemon juice, and a pinch of salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg\" alt=\"To make the lemon curd, in a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-stove-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a heatproof bowl set over (but not touching) barely simmering water in a saucepan, whisk together the ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105543\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg\" alt=\"Cook, stirring constantly, until thickened, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook, stirring constantly, until thickened, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg\" alt=\"Remove from the heat and strain into another bowl.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-finished-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove from the heat and strain into another bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg\" alt=\"Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-curd-plastic-wrap-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover with a piece of plastic wrap pressed directly on top of the curd (to avoid a skin from forming) and refrigerate until chilled. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Preheat the oven to 350F. Line two 24-cup mini muffin pans with cupcake liners or grease them with cooking spray.\u003c/li>\n\u003cli>In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\u003c/li>\n\u003cfigure id=\"attachment_105570\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg\" alt=\"In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-eggs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest until smooth, about 2 minutes. Scrape down the sides of the bowl and add the eggs one at a time, beating well after each addition, until the egg is fully incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg\" alt=\"Add the sour cream and lemon juice to the butter mixture, beating until incorporated.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-cake-making-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the sour cream and lemon juice to the butter mixture, beating until incorporated. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\u003c/li>\n\u003cfigure id=\"attachment_105540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg\" alt=\"In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-flour-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, whisk together the flour, baking powder, and salt. Add to the batter and beat just until well combined, but do not overbeat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. Bake until set and a toothpick comes out clean, about 10 minutes. Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\u003c/li>\n\u003cfigure id=\"attachment_105541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg\" alt=\"Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-batter-to-tin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Divide the batter between the muffin cups, filling them nearly full. You should fill about 38 cups. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg\" alt=\"Bake until set and a toothpick comes out clean, about 10 minutes. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until set and a toothpick comes out clean, about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg\" alt=\"Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-baked-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Set aside on wire racks to cool for 10 minutes, then remove from the pans and let cool completely. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip (I used a small disposable one without a tip and just snipped the end off of it; you can also use a small Ziploc baggie and snip the end off of that). Pipe the curd into the cup in the cupcake, letting it mound on the top.\u003c/li>\n\u003cfigure id=\"attachment_105557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg\" alt=\"When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-make-holes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">When the cupcakes are cool, using a paring knife, cut a cup out of the top of each cupcake in the center. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg\" alt=\"Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-fill-holes2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Scoop the lemon curd into a pastry bag that is fitted with a plain tip or without a tip. Pipe the curd into the cup in the cupcake, letting it mound on the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To serve, dust the cupcakes with powdered sugar. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_105561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg\" alt=\"To serve, dust the cupcakes with powdered sugar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes-sprinkle-sugar1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To serve, dust the cupcakes with powdered sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_105562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg\" alt=\"Serve the Mini Meyer Lemon Curd Cupcakes at once.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-105562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/12/lemon-cupcakes1920-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve the Mini Meyer Lemon Curd Cupcakes at once. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Spring with Lemon Desserts",
"title": "Celebrating Spring with Lemon Desserts",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lemons.jpg\" alt=\"lemons\" title=\"lemons\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-11792\">\u003cbr>\n\u003cem>Picking lemons from my mom's generous backyard lemon tree \u003c/em>\u003c/p>\n\u003cp>Spring has sprung in the Bay Area. Unless you've been living under a rock, I'm sure this isn't news to you. Haven't you noticed coworkers with a little extra spring in their step--perhaps an unexpected smile on the bus? Asparagus is in the markets, flowers are popping up at the corner store by my place, and it's no longer getting dark at 5:30 p.m. Hallelujah. For me, there's something so appealing about the notion of fresh starts, new beginnings, and second chances that always leads me to put spring on a bit of a pedestal. Who doesn't love the chance at a new beginning? Even if it doesn't come to fruition literally, spring always gives me a surge of creativity and energy. It means going for runs after work instead of hunkering down, making fresh salads for dinner, and doing a little spring time baking. So here we find ourselves. \u003c/p>\n\u003cp>I spent some time at my mom's place in Marin last weekend and she has an amazing lemon tree with more lemons than she knows what to do with. I started bagging some up and racked my brain for what I wanted to do with them. Then I remembered reading a recipe for a Lemon Pudding Cake recently that I was curious to try. The recipe is from one of my first blogging friends, Kelsey, over at \u003ca href=\"http://www.thenaptimechef.com/\">The Naptime Chef\u003c/a>. If you haven't seen her blog, it's pretty great. She loves cooking and baking but found herself strapped for time after having her first child. So she started choosing and adapting recipes for the naptime hour--most that can be done in an hour or less. While I don't have kids, I appreciate Kelsey's tasteful recipe choices, great cookbook recommendations, and smart voice. Oh, and this cake. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-pudding-Cake.jpg\" alt=\"Lemon Pudding Cake\" title=\"Lemon Pudding Cake\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-11797\">\u003cbr>\n\u003cem>A bowl of Lemon Pudding Cake right out of the oven. Enough said. \u003c/em>\u003c/p>\n\u003cp>Kelsey adapted this cake recipe from Cooks Illustrated Entertaining 2010. As printed, the directions were much more complex, so Kelsey made it more approachable and do-able in under an hour. It's somewhere in between a luscious lemon pudding and a light fluffy cake, and I loved it right out of the oven. But I've also discovered that, with a cup of strong coffee, it makes a nice breakfast. And in addition to Kelsey's recipe, I've included some links below for other lemon desserts popping up around the web--all from bloggers or food sites that I read regularly. So here's to new beginnings, fresh starts, and cake for breakfast. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-Pudding-Cake-Process.jpg\" alt=\"Making Lemon Pudding Cake \" title=\"Making Lemon Pudding Cake \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11796\">\u003cbr>\n\u003cem>Juicing, Zesting, Mixing, and Separating: all in the name of Lemon Pudding Cake!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lemon Pudding Cake\u003c/strong>\u003cbr>\nFrom: \u003ca href=\"http://www.thenaptimechef.com/2010/03/lemon-pudding-cake-with-dad-webisode-15.html\">The Naptime Chef\u003c/a>; adapted from Cooks Illustrated Entertaining\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups unbleached all-purpose flour\u003cbr>\n2 tsp. cornstarch\u003cbr>\n1 1/4 cups sugar\u003cbr>\n5 Tbsp. unsalted butter, room temperature\u003cbr>\n2 Tbsp. grated lemon zest\u003cbr>\n1/2 cups fresh lemon juice\u003cbr>\n1 1/4 cups whole milk\u003cbr>\n5 eggs, separated; yolks in one bowl with whites in another\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8\" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.\u003cbr>\n2. Cream the butter, 1 cup of the sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks and flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in the milk.\u003cbr>\n3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 cup of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not overly beaten.\u003cbr>\n4. Pour the batter into the baking pan and place the pan inside a larger baking pan. Then fill the larger baking pan with hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Lemon Desserts to Check Out: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One of my favorite bloggers, Tim over at Lottie + Doof, made \u003ca href=\"http://www.lottieanddoof.com/2010/02/lemon-bars/\">The Ultimate Lemon Butter Bars\u003c/a>\n\u003c/li>\u003cli>The Kitchn featured a recipe last week for \u003ca href=\"http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307\">Sticky Lemon Rolls with Lemon Cream Cheese Glaze\u003c/a>\u003c/li>\n\u003cli>Denise Santoro Lincoln makes \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Homemade Meyer Lemon Marmalade\u003c/a> for Bay Area Bites \u003c/li>\n\u003cli>I've heard very good things about David Leibovitz's \u003ca href=\"http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html\">Lemon Tart \u003c/a>recipe\u003c/li>\n\u003cli>Joy the Baker whips up \u003ca href=\"http://www.joythebaker.com/blog/2009/05/lemon-cloud-tea-cookies/\">Lemon Tea Cloud Cookies\u003c/a>\u003c/li>\u003c/ul>\n\n\n\n\n",
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"excerpt": "Spring has sprung in the city! There is asparagus in the markets, flowers popping up at the corner store by my place, and it's no longer getting dark at 5:30. Hallelujah. For me, that generally means going for runs after work instead of hunkering down, making lots of fresh salads for dinner, and doing a little spring time baking. So here is a lovely recipe for a lemon pudding cake -- I made it with lemons from my mom's tree in Marin and had the other ingredients in the fridge. It's relatively simple, light, and perfectly tart. ",
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"description": "Spring has sprung in the city! There is asparagus in the markets, flowers popping up at the corner store by my place, and it's no longer getting dark at 5:30. Hallelujah. For me, that generally means going for runs after work instead of hunkering down, making lots of fresh salads for dinner, and doing a little spring time baking. So here is a lovely recipe for a lemon pudding cake -- I made it with lemons from my mom's tree in Marin and had the other ingredients in the fridge. It's relatively simple, light, and perfectly tart. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/lemons.jpg\" alt=\"lemons\" title=\"lemons\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-11792\">\u003cbr>\n\u003cem>Picking lemons from my mom's generous backyard lemon tree \u003c/em>\u003c/p>\n\u003cp>Spring has sprung in the Bay Area. Unless you've been living under a rock, I'm sure this isn't news to you. Haven't you noticed coworkers with a little extra spring in their step--perhaps an unexpected smile on the bus? Asparagus is in the markets, flowers are popping up at the corner store by my place, and it's no longer getting dark at 5:30 p.m. Hallelujah. For me, there's something so appealing about the notion of fresh starts, new beginnings, and second chances that always leads me to put spring on a bit of a pedestal. Who doesn't love the chance at a new beginning? Even if it doesn't come to fruition literally, spring always gives me a surge of creativity and energy. It means going for runs after work instead of hunkering down, making fresh salads for dinner, and doing a little spring time baking. So here we find ourselves. \u003c/p>\n\u003cp>I spent some time at my mom's place in Marin last weekend and she has an amazing lemon tree with more lemons than she knows what to do with. I started bagging some up and racked my brain for what I wanted to do with them. Then I remembered reading a recipe for a Lemon Pudding Cake recently that I was curious to try. The recipe is from one of my first blogging friends, Kelsey, over at \u003ca href=\"http://www.thenaptimechef.com/\">The Naptime Chef\u003c/a>. If you haven't seen her blog, it's pretty great. She loves cooking and baking but found herself strapped for time after having her first child. So she started choosing and adapting recipes for the naptime hour--most that can be done in an hour or less. While I don't have kids, I appreciate Kelsey's tasteful recipe choices, great cookbook recommendations, and smart voice. Oh, and this cake. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-pudding-Cake.jpg\" alt=\"Lemon Pudding Cake\" title=\"Lemon Pudding Cake\" width=\"500\" height=\"365\" class=\"alignnone size-full wp-image-11797\">\u003cbr>\n\u003cem>A bowl of Lemon Pudding Cake right out of the oven. Enough said. \u003c/em>\u003c/p>\n\u003cp>Kelsey adapted this cake recipe from Cooks Illustrated Entertaining 2010. As printed, the directions were much more complex, so Kelsey made it more approachable and do-able in under an hour. It's somewhere in between a luscious lemon pudding and a light fluffy cake, and I loved it right out of the oven. But I've also discovered that, with a cup of strong coffee, it makes a nice breakfast. And in addition to Kelsey's recipe, I've included some links below for other lemon desserts popping up around the web--all from bloggers or food sites that I read regularly. So here's to new beginnings, fresh starts, and cake for breakfast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Lemon-Pudding-Cake-Process.jpg\" alt=\"Making Lemon Pudding Cake \" title=\"Making Lemon Pudding Cake \" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-11796\">\u003cbr>\n\u003cem>Juicing, Zesting, Mixing, and Separating: all in the name of Lemon Pudding Cake!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Lemon Pudding Cake\u003c/strong>\u003cbr>\nFrom: \u003ca href=\"http://www.thenaptimechef.com/2010/03/lemon-pudding-cake-with-dad-webisode-15.html\">The Naptime Chef\u003c/a>; adapted from Cooks Illustrated Entertaining\u003c/p>\n\u003cp>\u003cstrong>Makes\u003c/strong>: 8-10 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 1/4 cups unbleached all-purpose flour\u003cbr>\n2 tsp. cornstarch\u003cbr>\n1 1/4 cups sugar\u003cbr>\n5 Tbsp. unsalted butter, room temperature\u003cbr>\n2 Tbsp. grated lemon zest\u003cbr>\n1/2 cups fresh lemon juice\u003cbr>\n1 1/4 cups whole milk\u003cbr>\n5 eggs, separated; yolks in one bowl with whites in another\u003c/p>\n\u003cp>\u003cstrong>Preparation: \u003c/strong>\u003cbr>\n1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8\" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.\u003cbr>\n2. Cream the butter, 1 cup of the sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks and flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in the milk.\u003cbr>\n3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 cup of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not overly beaten.\u003cbr>\n4. Pour the batter into the baking pan and place the pan inside a larger baking pan. Then fill the larger baking pan with hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Lemon Desserts to Check Out: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One of my favorite bloggers, Tim over at Lottie + Doof, made \u003ca href=\"http://www.lottieanddoof.com/2010/02/lemon-bars/\">The Ultimate Lemon Butter Bars\u003c/a>\n\u003c/li>\u003cli>The Kitchn featured a recipe last week for \u003ca href=\"http://www.thekitchn.com/thekitchn/breakfast/recipe-sticky-lemon-rolls-with-lemon-cream-cheese-glaze-111307\">Sticky Lemon Rolls with Lemon Cream Cheese Glaze\u003c/a>\u003c/li>\n\u003cli>Denise Santoro Lincoln makes \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Homemade Meyer Lemon Marmalade\u003c/a> for Bay Area Bites \u003c/li>\n\u003cli>I've heard very good things about David Leibovitz's \u003ca href=\"http://www.davidlebovitz.com/archives/2009/05/tart_au_citron_french_lemon_tart.html\">Lemon Tart \u003c/a>recipe\u003c/li>\n\u003cli>Joy the Baker whips up \u003ca href=\"http://www.joythebaker.com/blog/2009/05/lemon-cloud-tea-cookies/\">Lemon Tea Cloud Cookies\u003c/a>\u003c/li>\u003c/ul>\n\n\n\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/sliced-lemons1.jpg\" alt=\"sliced lemons\" title=\"sliced lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-9886\">\u003cbr>\nIt's January, which in the Bay Area (and all of California, for that matter) means it's citrus season. While much of the rest of the country is frozen over -- today in Boston the forecast was 34 degrees and snowing -- we're lucky enough to live someplace where winter means fresh oranges, limes, grapefruits and lemons. And queen among the local citrus trees -- at least in my book -- is the Meyer lemon.\u003c/p>\n\u003cp>Meyer lemons are an amazing fruit. Originally created in China as a lemon and mandarin orange hybrid, it has an appealing sweetness lacking in other lemons. And, with a fragrant and thin rind, barely any pith, and ample juice, it's really the ideal cooking lemon. \u003c/p>\n\u003cp>I planted my Meyer lemon tree around five years ago, and although it's given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade. I pondered how to make it, discussed recipes with neighbors, and deliberated over whether or not I should incorporate other citruses into the jam. But after a couple of weeks with sick kids and a sicker husband, plus a pile of work to wade through, those lemons still sat on the tree: bright yellow orbs taunting me each time I walked up my front stairs. \u003c/p>\n\u003cp>Thankfully I have talented friends with a can-do attitude (well, one friend in particular). When \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim and Keith Laidlaw\u003c/a> came to my house last weekend, I mentioned my marmalade aspirations as we walked past the tree, hoping that one day soon I'd be able to make it. And then something miraculous happened. After walking the dogs in the rain a half hour later, I dried off their mud spattered fur and entered the kitchen to warm up with some hot tea. But instead of finding Kim and Keith relaxing in my family room, I was met instead with the glorious image of Kim sitting at my counter, patiently slicing lemons from the enormous pile she had picked while I was out. A true friend indeed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Kim-hard-at-work.jpg\" alt=\"Kim hard at work\" title=\"Kim hard at work\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-9862\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After the lemons were all sliced, we set them in a pot and covered them with water to steep overnight. This allows some of the pectin in the pith beneath the rind to release into the water. It also makes the lemon slices more malleable. In the morning, we added some sugar along with a satchel of the lemon seeds, pith and lemon ends (which we had saved and tied in a cheesecloth) to the pot. After simmering for an hour, the mixture was ready to go. It was sweet and tart with a nice mild bitter marmalade edge. If you don't like any bitterness in your preserves, you can omit the seeds from the recipe, but you may end up with a runnier marmalade as the seeds add pectin.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marmalade-in-a-jar.jpg\" alt=\"marmalade in a jar\" title=\"marmalade in a jar\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9863\">\u003c/p>\n\u003cp>Now normally I would can my jam, but the ennui that has enveloped me all January was still too strong, so Kim and I instead plopped some of the marmalade into washed jars to be used immediately and then I also froze some for later use. I hear that marmalade improves with age, so if you have the time and inclination, it's worth canning.\u003c/p>\n\u003cp>The next morning after the kids left for school, I sat and ate toast topped with Meyer lemon marmalade while contemplating how lucky I was to have such a lovely jam-making friend. It takes someone special to notice when your life gets in the way of your hopes, even if that hope is simply to make marmalade.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/lemon-to-be-cut.jpg\" alt=\"lemon to be cut\" title=\"lemon to be cut\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9865\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Meyer Lemon Marmalade\u003c/strong>\u003c/p>\n\u003cp>According to Kim, the key to great marmalade is slicing the lemons sliver thin. So be sure to use a sharp chef's knife. Here's what you do:\u003c/p>\n\u003cp>1. Wash the lemons and set in a bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-off-the-ends1.jpg\" alt=\"slicing off the ends\" title=\"slicing off the ends\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9866\">\u003c/p>\n\u003cp>2. Cut the ends off the lemons and then slice in half length-wise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/removing-the-inner-pith.jpg\" alt=\"removing the inner pith\" title=\"removing the inner pith\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9867\">\u003c/p>\n\u003cp>3. Slice out the pith in the lemon's inner core and set into a bowl to keep for later use. You should also set the lemon ends in this bowl.\u003c/p>\n\u003cp>4. Remove the lemon's seeds and place into that bowl of pith and ends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-the-lemon.jpg\" alt=\"slicing the lemon\" title=\"slicing the lemon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9868\">\u003c/p>\n\u003cp>5. Cut lemons into paper thin slices. \u003c/p>\n\u003cp>6. Place lemon slices in a large pot, being sure to scrape the juice from the cutting board in as well so you retain the juices. Soak at least over night and up to two days.\u003c/p>\n\u003cp>Here's the recipe we used. The sugar amount is flexible and should be determined by how sweet you like your marmalade. Kim and I both like ours a bit tart, so we used the lesser amount. When your batch is complete, you can either can the jam in hot jars, freeze it in plastic bags or containers, or refrigerate and then eat within a week or two.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>6 small or 3 large jars of jam\u003c/p>\n\u003cp>5 cups thinly sliced lemons with the seeds, ends and inner pith removed and set aside\u003cbr>\n5 cups water\u003cbr>\n4-5 cups granulated sugar\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Place lemon slices in a large pot and cover with water. Let steep overnight.\u003cbr>\n2. Once lemons have steeped, add the sugar to the pot and mix.\u003cbr>\n3. Place the seeds, pith and lemon ends in cheesecloth. Tie up and set into the mixture.\u003cbr>\n4. Bring the lemons to a boil and then reduce heat. Simmer for one hour.\u003cbr>\n5. Can or freeze.\u003c/p>\n\n",
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"excerpt": "I planted my Meyer lemon tree around five years ago, and although it's given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/sliced-lemons1.jpg\" alt=\"sliced lemons\" title=\"sliced lemons\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-9886\">\u003cbr>\nIt's January, which in the Bay Area (and all of California, for that matter) means it's citrus season. While much of the rest of the country is frozen over -- today in Boston the forecast was 34 degrees and snowing -- we're lucky enough to live someplace where winter means fresh oranges, limes, grapefruits and lemons. And queen among the local citrus trees -- at least in my book -- is the Meyer lemon.\u003c/p>\n\u003cp>Meyer lemons are an amazing fruit. Originally created in China as a lemon and mandarin orange hybrid, it has an appealing sweetness lacking in other lemons. And, with a fragrant and thin rind, barely any pith, and ample juice, it's really the ideal cooking lemon. \u003c/p>\n\u003cp>I planted my Meyer lemon tree around five years ago, and although it's given me a steady stream of fruit since we first set it into the ground outside our front porch, this is the first year that our tree was crowded with lemons. So what do you do with an overabundance of sweet and tart Meyers? In my case, I had great plans to make marmalade. I pondered how to make it, discussed recipes with neighbors, and deliberated over whether or not I should incorporate other citruses into the jam. But after a couple of weeks with sick kids and a sicker husband, plus a pile of work to wade through, those lemons still sat on the tree: bright yellow orbs taunting me each time I walked up my front stairs. \u003c/p>\n\u003cp>Thankfully I have talented friends with a can-do attitude (well, one friend in particular). When \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw/\">Kim and Keith Laidlaw\u003c/a> came to my house last weekend, I mentioned my marmalade aspirations as we walked past the tree, hoping that one day soon I'd be able to make it. And then something miraculous happened. After walking the dogs in the rain a half hour later, I dried off their mud spattered fur and entered the kitchen to warm up with some hot tea. But instead of finding Kim and Keith relaxing in my family room, I was met instead with the glorious image of Kim sitting at my counter, patiently slicing lemons from the enormous pile she had picked while I was out. A true friend indeed.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/Kim-hard-at-work.jpg\" alt=\"Kim hard at work\" title=\"Kim hard at work\" width=\"400\" height=\"533\" class=\"aligncenter size-full wp-image-9862\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After the lemons were all sliced, we set them in a pot and covered them with water to steep overnight. This allows some of the pectin in the pith beneath the rind to release into the water. It also makes the lemon slices more malleable. In the morning, we added some sugar along with a satchel of the lemon seeds, pith and lemon ends (which we had saved and tied in a cheesecloth) to the pot. After simmering for an hour, the mixture was ready to go. It was sweet and tart with a nice mild bitter marmalade edge. If you don't like any bitterness in your preserves, you can omit the seeds from the recipe, but you may end up with a runnier marmalade as the seeds add pectin.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/marmalade-in-a-jar.jpg\" alt=\"marmalade in a jar\" title=\"marmalade in a jar\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9863\">\u003c/p>\n\u003cp>Now normally I would can my jam, but the ennui that has enveloped me all January was still too strong, so Kim and I instead plopped some of the marmalade into washed jars to be used immediately and then I also froze some for later use. I hear that marmalade improves with age, so if you have the time and inclination, it's worth canning.\u003c/p>\n\u003cp>The next morning after the kids left for school, I sat and ate toast topped with Meyer lemon marmalade while contemplating how lucky I was to have such a lovely jam-making friend. It takes someone special to notice when your life gets in the way of your hopes, even if that hope is simply to make marmalade.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/lemon-to-be-cut.jpg\" alt=\"lemon to be cut\" title=\"lemon to be cut\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9865\">\u003c/p>\n\u003cp>\u003cstrong>Homemade Meyer Lemon Marmalade\u003c/strong>\u003c/p>\n\u003cp>According to Kim, the key to great marmalade is slicing the lemons sliver thin. So be sure to use a sharp chef's knife. Here's what you do:\u003c/p>\n\u003cp>1. Wash the lemons and set in a bowl.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-off-the-ends1.jpg\" alt=\"slicing off the ends\" title=\"slicing off the ends\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9866\">\u003c/p>\n\u003cp>2. Cut the ends off the lemons and then slice in half length-wise.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/removing-the-inner-pith.jpg\" alt=\"removing the inner pith\" title=\"removing the inner pith\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9867\">\u003c/p>\n\u003cp>3. Slice out the pith in the lemon's inner core and set into a bowl to keep for later use. You should also set the lemon ends in this bowl.\u003c/p>\n\u003cp>4. Remove the lemon's seeds and place into that bowl of pith and ends. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/slicing-the-lemon.jpg\" alt=\"slicing the lemon\" title=\"slicing the lemon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-9868\">\u003c/p>\n\u003cp>5. Cut lemons into paper thin slices. \u003c/p>\n\u003cp>6. Place lemon slices in a large pot, being sure to scrape the juice from the cutting board in as well so you retain the juices. Soak at least over night and up to two days.\u003c/p>\n\u003cp>Here's the recipe we used. The sugar amount is flexible and should be determined by how sweet you like your marmalade. Kim and I both like ours a bit tart, so we used the lesser amount. When your batch is complete, you can either can the jam in hot jars, freeze it in plastic bags or containers, or refrigerate and then eat within a week or two.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>6 small or 3 large jars of jam\u003c/p>\n\u003cp>5 cups thinly sliced lemons with the seeds, ends and inner pith removed and set aside\u003cbr>\n5 cups water\u003cbr>\n4-5 cups granulated sugar\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>1. Place lemon slices in a large pot and cover with water. Let steep overnight.\u003cbr>\n2. Once lemons have steeped, add the sugar to the pot and mix.\u003cbr>\n3. Place the seeds, pith and lemon ends in cheesecloth. Tie up and set into the mixture.\u003cbr>\n4. Bring the lemons to a boil and then reduce heat. Simmer for one hour.\u003cbr>\n5. Can or freeze.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meyer Lemon Tart with Berries",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart-with-berries.jpg\" alt=\"meyer lemon tart with berries\" title=\"meyer lemon tart with berries\" width=\"400\" height=\"294\" class=\"aligncenter size-full wp-image-4095\">\u003cbr>\nOne of my favorite spring and summer desserts is a lemon tart with berries and whipped cream. This is one of those pastries where everything melds into the perfect balance of flavors and textures -- the lemon's tartness nicely contrasts the sweetness of the berries and the luscious cream ties it all together. If you have Meyer lemons, so much the better as they are sweeter and have a more complex citrus flavor then the standard variety.\u003c/p>\n\u003cp>Lemon tart with berries is also the ideal dessert for anyone wishing to make a dish from local and seasonal ingredients. Strawberries, raspberries and blackberries are popping up in markets and backyards throughout the area. Meyer lemons are also in abundance right now. You can find them at most farmers' markets, and maybe even closer by in a neighbor's yard (or your own) as they grow beautifully in the Bay Area. If you don't have your own tree, but have seen one at someone else's house, I bet they'd share if you asked nicely and promised to bring over a nice slice of tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart.jpg\" alt=\"meyer lemon tart\" title=\"meyer lemon tart\" width=\"400\" height=\"289\" class=\"aligncenter size-full wp-image-4096\">\u003c/p>\n\u003cp>I've tried numerous lemon custard recipes, but my favorite is the Tarte au Citron recipe in the \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon cookbook\u003c/a> by Thomas Keller. And, as luck would have it, this recipe is freely available at \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Epicurious.com\u003c/a>, so you don’t have to buy the book to get it (although if you're in the market for a gorgeous book full of amazing recipes, I recommend it). I love Mr. Keller's lemon sabayon because the consistency lies beautifully in the tart crust, it isn't too eggy and the lemon flavor really shines through. Also, don't let the fact that you need to cook the custard in a bowl over a pot of simmering water dissuade you. This is not hard to make.\u003c/p>\n\u003cp>The Bouchon recipe calls for a pine nut crust, which I have made in the past and liked. That said, I prefer to make a regular butter crust for my tart as I think the lemon and berry flavors are interesting enough on their own and don't necessarily need a nutty component. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is a great dessert to prepare ahead of time and then serve chilled. Topped with some berries that have macerated in a bit of sugar and lemon juice, along with a dollop of freshly-made whipped cream, you have the perfect seasonal dessert. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sabayon.jpg\" alt=\"sabayon\" title=\"sabayon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4097\">\u003c/p>\n\u003cp>\u003cstrong>Lemon Sabayon\u003c/strong>\u003cbr>\n\u003cem>from \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon\u003c/a> by Thomas Keller\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large eggs, cold\u003cbr>\n2 large egg yolks, cold\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 cup fresh lemon juice\u003cbr>\n6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces\u003c/p>\n\u003cp>For preparation instructions, go to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Lemon Tart recipe\u003c/a> at Epicurious.com\u003c/p>\n\u003cp>\u003cstrong>Sweet Berries with Lemon and Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough berries to garnish each tart slice\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups berries, washed and stemmed\u003cbr>\n¼ cup sugar\u003cbr>\n1 Tbsp lemon juice (preferably Meyer lemon)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash and hull berries. If using strawberries, cut into slices.\u003cbr>\n2. Place berries in a bowl and mix in sugar and lemon. Stir and set aside for at least ten minutes.\u003cbr>\n3. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tart-crust.jpg\" alt=\"tart crust\" title=\"tart-crust\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4098\">\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw\">Kim Laidlaw\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n",
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"excerpt": "One of my favorite spring and summer desserts is a lemon tart with berries and whipped cream. This is one of those pastries where everything melds into the perfect balance of flavors and textures -- the lemon's tartness nicely contrasts the sweetness of the berries and the luscious cream ties it all together. If you have Meyer lemons, so much the better as they are sweeter and have a more complex citrus flavor the standard variety.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart-with-berries.jpg\" alt=\"meyer lemon tart with berries\" title=\"meyer lemon tart with berries\" width=\"400\" height=\"294\" class=\"aligncenter size-full wp-image-4095\">\u003cbr>\nOne of my favorite spring and summer desserts is a lemon tart with berries and whipped cream. This is one of those pastries where everything melds into the perfect balance of flavors and textures -- the lemon's tartness nicely contrasts the sweetness of the berries and the luscious cream ties it all together. If you have Meyer lemons, so much the better as they are sweeter and have a more complex citrus flavor then the standard variety.\u003c/p>\n\u003cp>Lemon tart with berries is also the ideal dessert for anyone wishing to make a dish from local and seasonal ingredients. Strawberries, raspberries and blackberries are popping up in markets and backyards throughout the area. Meyer lemons are also in abundance right now. You can find them at most farmers' markets, and maybe even closer by in a neighbor's yard (or your own) as they grow beautifully in the Bay Area. If you don't have your own tree, but have seen one at someone else's house, I bet they'd share if you asked nicely and promised to bring over a nice slice of tart.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/meyer-lemon-tart.jpg\" alt=\"meyer lemon tart\" title=\"meyer lemon tart\" width=\"400\" height=\"289\" class=\"aligncenter size-full wp-image-4096\">\u003c/p>\n\u003cp>I've tried numerous lemon custard recipes, but my favorite is the Tarte au Citron recipe in the \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon cookbook\u003c/a> by Thomas Keller. And, as luck would have it, this recipe is freely available at \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Epicurious.com\u003c/a>, so you don’t have to buy the book to get it (although if you're in the market for a gorgeous book full of amazing recipes, I recommend it). I love Mr. Keller's lemon sabayon because the consistency lies beautifully in the tart crust, it isn't too eggy and the lemon flavor really shines through. Also, don't let the fact that you need to cook the custard in a bowl over a pot of simmering water dissuade you. This is not hard to make.\u003c/p>\n\u003cp>The Bouchon recipe calls for a pine nut crust, which I have made in the past and liked. That said, I prefer to make a regular butter crust for my tart as I think the lemon and berry flavors are interesting enough on their own and don't necessarily need a nutty component. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a great dessert to prepare ahead of time and then serve chilled. Topped with some berries that have macerated in a bit of sugar and lemon juice, along with a dollop of freshly-made whipped cream, you have the perfect seasonal dessert. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sabayon.jpg\" alt=\"sabayon\" title=\"sabayon\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4097\">\u003c/p>\n\u003cp>\u003cstrong>Lemon Sabayon\u003c/strong>\u003cbr>\n\u003cem>from \u003ca href=\"http://www.amazon.com/Bouchon-Thomas-Keller/dp/1579652395/ref=sr_1_1?ie=UTF8&s=books&qid=1243441119&sr=8-1\">Bouchon\u003c/a> by Thomas Keller\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 large eggs, cold\u003cbr>\n2 large egg yolks, cold\u003cbr>\n3/4 cup sugar\u003cbr>\n1/2 cup fresh lemon juice\u003cbr>\n6 tablespoons (3 ounces) cold unsalted butter, cut into 6 pieces\u003c/p>\n\u003cp>For preparation instructions, go to \u003ca href=\"http://www.epicurious.com/recipes/food/views/Lemon-Tart-231349\">Lemon Tart recipe\u003c/a> at Epicurious.com\u003c/p>\n\u003cp>\u003cstrong>Sweet Berries with Lemon and Sugar\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough berries to garnish each tart slice\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups berries, washed and stemmed\u003cbr>\n¼ cup sugar\u003cbr>\n1 Tbsp lemon juice (preferably Meyer lemon)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Wash and hull berries. If using strawberries, cut into slices.\u003cbr>\n2. Place berries in a bowl and mix in sugar and lemon. Stir and set aside for at least ten minutes.\u003cbr>\n3. Refrigerate until ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tart-crust.jpg\" alt=\"tart crust\" title=\"tart-crust\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-4098\">\u003c/p>\n\u003cp>\u003cstrong>Flaky Pie or Tart Dough\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/kim-laidlaw\">Kim Laidlaw\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for one 10-inch tart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cups all-purpose flour\u003cbr>\n1/4 teaspoon kosher or sea salt\u003cbr>\n6 tablespoons very cold unsalted butter, cut into cubes\u003cbr>\n1/4 cup ice water + 1 tablespoon\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To make the crust, in the bowl of a food processor, stir together the flour, and salt. Sprinkle the butter over the top and process for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Sprinkle the water over the flour mixture evenly, then process until the mixture just starts to come together.\u003cbr>\n2. Dump the mixture out of the bowl onto 2 large sheets of plastic wrap. Press the dough together into a mound and then wrap with plastic and press into a flat disk. Refrigerate the dough until chilled, about 30 minutes or up to 1 day, or freeze for up to 1 month.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "From Lemons, Lemonade",
"title": "From Lemons, Lemonade",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZN6Ej0mI/AAAAAAAAAPY/lBoWrH1F_IM/s1600-h/IMGmeyerlemons.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZN6Ej0mI/AAAAAAAAAPY/lBoWrH1F_IM/s320/IMGmeyerlemons.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At some point in his motivational speaking career, Dale Carnegie uttered the famous, if misguided words:\u003c/p>\n\u003cp>\"When fate hands you a lemon, make lemonade.\"\u003c/p>\n\u003cp>The fault is not so much in the sentiment-- making lemonade out of lemons is, naturally, a rather positive, productive activity. What bothers me is the underlying belief that there is something inherently unpleasant about this citrus fruit. Carnegie was not alone in his thinking. Used car salesmen have given the lemon a bad name over the years, associating them as they do with automobiles that are slick and shiny on the outside, but of dubious dependability under the hood, which is all rather pot vs. kettle when one stops long enough to think about it.\u003c/p>\n\u003cp>All I know is this-- Carnegie's family certainly didn't hail from a sunny, Mediterranean clime, or he would never have said it. He might instead have related his comment to the Germans or the idea of an eight-hour work day. When fate hands you a German... you can fill in the rest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Of course, Carnegie was telling his audience that, when fate hands you something unpleasant, make the best of it. When fate hands me that kind of lemon, I would more than likely stare at it for a moment and say something like, \"I don't think that lemon is mine,\" and walk away.\u003c/p>\n\u003cp>When fate or, more often than not, the supermarket checker hands me an actual lemon, I am more likely to own it. When fate hands me Meyer lemons, I get happy.\u003c/p>\n\u003cp>I am not about to delve into the history and genetics of the Meyer lemon today. Others have done it well enough that I do not have to. I suggest you let our own Amy Sherman tell you about them. \u003ca href=\"http://cookingwithamy.blogspot.com/2006/02/all-about-meyer-lemons.html\">Read her blog post on Meyer lemons.\u003c/a>\u003c/p>\n\u003cp>If you want a few ideas as to what you can do with Meyer lemons, read another Amy's (Scattergood) fun list \u003ca href=\"http://www.latimes.com/features/food/la-fo-meyerlemons16jan16,1,7792191.story?page=1&ctrack=1&cset=true\">\"100 things to do with a Meyer lemon\"\u003c/a> from the Los Angeles Times online to get some great ideas. Some are oddly practical, like playing fetch with them in order to freshen canine breath. If you can come up with other uses, please let me know. No one has mentioned the Meyer lemon as an \u003ca href=\"http://www.smartskincare.com/tips/skincare_exfol_20050824.html\">elbow-softener\u003c/a>. Perhaps there are few people who still care for supple joints as I do.\u003c/p>\n\u003cp>And if you really, really want to know everything you could possibly want to know about the lemon, its history, and its uses, by all means go out and buy yourself a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0802136516/kqedorg-20\">\u003cstrong>Much Depends on Dinner\u003c/strong>\u003c/a> by Margaret Visser. It's quite a fascinating read.\u003c/p>\n\u003cp>Look, I just like lemons. Perhaps it's my Sicilian heritage and the fact that my ancestors actually earned their bread and marmellata exporting the little yellow fruits. Which leads me to wonder that, had Dale Carnegie been born, say, Dale Carneghi, he might have said, \"When fate hands you a lemon, make limoncello.\" But he wasn't and he didn't, so I am stuck with making lemonade for the purposes of today's post.\u003c/p>\n\u003cp>It strikes me as a cruel twist of fate that a fruit which makes such a great summer thirst-quencher should reach its peak in the dead of winter, but that isn't going to stop me from making it. One still needs to stave off scurvy, even in the chilly months. What better way to pretend that winter isn't happening than to wear gingham, put some zinc oxide on your nose and pour yourself a tall glass of lemonade? It is denial perfected. After all, I believe it was Mr. Carnegie who also said, \"Happiness doesn't depend on any external conditions, it is governed by our mental attitude.\" I am not going to argue with him about that. With that as my new credo, I shall chose to pretend it isn't raining outside, my complexion isn't pasty, and I haven't gained 10 pounds. Instead, you'll find me inhabiting my inner world, where it's perpetually sunny, and I am always tan and thin. Thanks for the motivation, Dale.\u003c/p>\n\u003cp>Meyer Lemonade\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZOKEj0nI/AAAAAAAAAPg/bskwfl6VjII/s1600-h/lemonade.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZOKEj0nI/AAAAAAAAAPg/bskwfl6VjII/s320/lemonade.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Meyer lemons are ideal for making lemonade. Lacking confidence in their own identity (half lemon, half mandarin), they share space well with others. Three flavors that blend well (in lemonade) with the fruit are mint, cucumber, and coriander. Yes, coriander. Don't ask me how I know. I have chosen mint today because it is pretty.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup freshly squeezed Meyer lemon juice-- about 5 to 6 lemons, depending upon size and juiciness. You can actually squeeze them the night before-- the juice won't separate like orange juice does.\u003c/p>\n\u003cp>1 cup simple syrup. Mint is added to mine here. I'm not telling you how to make simple syrup.\u003c/p>\n\u003cp>3 to 4 cups cold, clean water.\u003c/p>\n\u003cp>Mint sprigs and (very) thinly sliced Meyer lemons for garnish.\u003c/p>\n\u003cp>Ice cubes, if you're into them. I find they keep the garnish from floating to the top.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Take all the ingredients and dump them into a big enough pitcher. Stir and serve.\u003c/p>\n\u003cp>Or, if you want to be very French about it and serve it comme un vrai citron pressé...\u003c/p>\n\u003cp>1. Place lemon juice and syrup in the antique apothecary beakers you found for next to nothing at the marché aux puces in Dijon last autumn. Place on a tray with chilled, bottled Volvic, one pastis glass and spoon per person, and a pack of Gauloises Blondes. Let your guests prepare their own concoctions, according to personal taste.\u003c/p>\n\u003cp>Note: If you opt for cucumber lemonade, slice up a cucumber thinly, add to the water and refrigerate for 24 hours. For coriander? I haven't quite figured that one out. I'll let you know when I do.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4 to 6.\u003c/p>\n\n",
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"description": "At some point in his motivational speaking career, Dale Carnegie uttered the famous, if misguided words: "When fate hands you a lemon, make lemonade." The fault is not so much in the sentiment-- making lemonade out of lemons is, naturally, a rather positive, productive activity. What bothers me is the underlying belief that there is",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZN6Ej0mI/AAAAAAAAAPY/lBoWrH1F_IM/s1600-h/IMGmeyerlemons.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZN6Ej0mI/AAAAAAAAAPY/lBoWrH1F_IM/s320/IMGmeyerlemons.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>At some point in his motivational speaking career, Dale Carnegie uttered the famous, if misguided words:\u003c/p>\n\u003cp>\"When fate hands you a lemon, make lemonade.\"\u003c/p>\n\u003cp>The fault is not so much in the sentiment-- making lemonade out of lemons is, naturally, a rather positive, productive activity. What bothers me is the underlying belief that there is something inherently unpleasant about this citrus fruit. Carnegie was not alone in his thinking. Used car salesmen have given the lemon a bad name over the years, associating them as they do with automobiles that are slick and shiny on the outside, but of dubious dependability under the hood, which is all rather pot vs. kettle when one stops long enough to think about it.\u003c/p>\n\u003cp>All I know is this-- Carnegie's family certainly didn't hail from a sunny, Mediterranean clime, or he would never have said it. He might instead have related his comment to the Germans or the idea of an eight-hour work day. When fate hands you a German... you can fill in the rest.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, Carnegie was telling his audience that, when fate hands you something unpleasant, make the best of it. When fate hands me that kind of lemon, I would more than likely stare at it for a moment and say something like, \"I don't think that lemon is mine,\" and walk away.\u003c/p>\n\u003cp>When fate or, more often than not, the supermarket checker hands me an actual lemon, I am more likely to own it. When fate hands me Meyer lemons, I get happy.\u003c/p>\n\u003cp>I am not about to delve into the history and genetics of the Meyer lemon today. Others have done it well enough that I do not have to. I suggest you let our own Amy Sherman tell you about them. \u003ca href=\"http://cookingwithamy.blogspot.com/2006/02/all-about-meyer-lemons.html\">Read her blog post on Meyer lemons.\u003c/a>\u003c/p>\n\u003cp>If you want a few ideas as to what you can do with Meyer lemons, read another Amy's (Scattergood) fun list \u003ca href=\"http://www.latimes.com/features/food/la-fo-meyerlemons16jan16,1,7792191.story?page=1&ctrack=1&cset=true\">\"100 things to do with a Meyer lemon\"\u003c/a> from the Los Angeles Times online to get some great ideas. Some are oddly practical, like playing fetch with them in order to freshen canine breath. If you can come up with other uses, please let me know. No one has mentioned the Meyer lemon as an \u003ca href=\"http://www.smartskincare.com/tips/skincare_exfol_20050824.html\">elbow-softener\u003c/a>. Perhaps there are few people who still care for supple joints as I do.\u003c/p>\n\u003cp>And if you really, really want to know everything you could possibly want to know about the lemon, its history, and its uses, by all means go out and buy yourself a copy of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0802136516/kqedorg-20\">\u003cstrong>Much Depends on Dinner\u003c/strong>\u003c/a> by Margaret Visser. It's quite a fascinating read.\u003c/p>\n\u003cp>Look, I just like lemons. Perhaps it's my Sicilian heritage and the fact that my ancestors actually earned their bread and marmellata exporting the little yellow fruits. Which leads me to wonder that, had Dale Carnegie been born, say, Dale Carneghi, he might have said, \"When fate hands you a lemon, make limoncello.\" But he wasn't and he didn't, so I am stuck with making lemonade for the purposes of today's post.\u003c/p>\n\u003cp>It strikes me as a cruel twist of fate that a fruit which makes such a great summer thirst-quencher should reach its peak in the dead of winter, but that isn't going to stop me from making it. One still needs to stave off scurvy, even in the chilly months. What better way to pretend that winter isn't happening than to wear gingham, put some zinc oxide on your nose and pour yourself a tall glass of lemonade? It is denial perfected. After all, I believe it was Mr. Carnegie who also said, \"Happiness doesn't depend on any external conditions, it is governed by our mental attitude.\" I am not going to argue with him about that. With that as my new credo, I shall chose to pretend it isn't raining outside, my complexion isn't pasty, and I haven't gained 10 pounds. Instead, you'll find me inhabiting my inner world, where it's perpetually sunny, and I am always tan and thin. Thanks for the motivation, Dale.\u003c/p>\n\u003cp>Meyer Lemonade\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZOKEj0nI/AAAAAAAAAPg/bskwfl6VjII/s1600-h/lemonade.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R74ZOKEj0nI/AAAAAAAAAPg/bskwfl6VjII/s320/lemonade.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Meyer lemons are ideal for making lemonade. Lacking confidence in their own identity (half lemon, half mandarin), they share space well with others. Three flavors that blend well (in lemonade) with the fruit are mint, cucumber, and coriander. Yes, coriander. Don't ask me how I know. I have chosen mint today because it is pretty.\u003c/p>\n\u003cp>Ingredients:\u003c/p>\n\u003cp>1 cup freshly squeezed Meyer lemon juice-- about 5 to 6 lemons, depending upon size and juiciness. You can actually squeeze them the night before-- the juice won't separate like orange juice does.\u003c/p>\n\u003cp>1 cup simple syrup. Mint is added to mine here. I'm not telling you how to make simple syrup.\u003c/p>\n\u003cp>3 to 4 cups cold, clean water.\u003c/p>\n\u003cp>Mint sprigs and (very) thinly sliced Meyer lemons for garnish.\u003c/p>\n\u003cp>Ice cubes, if you're into them. I find they keep the garnish from floating to the top.\u003c/p>\n\u003cp>Preparation:\u003c/p>\n\u003cp>1. Take all the ingredients and dump them into a big enough pitcher. Stir and serve.\u003c/p>\n\u003cp>Or, if you want to be very French about it and serve it comme un vrai citron pressé...\u003c/p>\n\u003cp>1. Place lemon juice and syrup in the antique apothecary beakers you found for next to nothing at the marché aux puces in Dijon last autumn. Place on a tray with chilled, bottled Volvic, one pastis glass and spoon per person, and a pack of Gauloises Blondes. Let your guests prepare their own concoctions, according to personal taste.\u003c/p>\n\u003cp>Note: If you opt for cucumber lemonade, slice up a cucumber thinly, add to the water and refrigerate for 24 hours. For coriander? I haven't quite figured that one out. I'll let you know when I do.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Serves 4 to 6.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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},
"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"on-the-media": {
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"order": 14
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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