Meyer lemons originally come from China where they are thought to be a cross between an orange/mandarin and lemon. I particularly like them as they aren't as acidic or bitter as a regular lemon.
The dish I've made is one of my favourites and every time I make it, I wonder why it's taken me so long to do it. I'm making that traditional English preserve - Lemon Butter, a simple concoction made with egg yolk, sugar, butter and lemon juice. The method I use is based on one found in Stephanie Alexander's "The Cooks Companion" as it does away with the double boiler.
4 egg yolks
150 grams caster sugar
100mls lemon juice
75 grams butter, cut into small dice
Put the egg yolks and sugar into a bowl and beat until thick and creamy and the sugar has dissolved - it's best to do this using a stand mixer.
Spoon this mixture into a saucepan along with the lemon juice and butter and place the pan over a low heat - take a whisk and gently whisk until the butter has dissolved. Continue whisking to ensure the mixture heats evenly and as it comes up to temperature you'll notice it start to thicken - when this happens take it off the flame and continue stirring. You want the mixture to have the consistency of thick custard, if it is still a little slack, return the pan to the heat and whisk for a little longer.
Once ready, pour into a jar and seal. When cool, store in the fridge.
You can enjoy this as you would a jam or marmalade and it also makes an excellent filling for sponge cakes.