Over the weekend, I made these great sugar heart cookies with meyer lemon curd filling. They seemed festively appropriate for the start of spring! You can use any sort of seedless preserve as a filling, but I think the meyer lemon curd spreads particularly well, and tastes great. I opted for the slightly expensive and pre-prepared Williams Sonoma alternative, but my mom just sent me the following recipe for meyer lemon curd. Might give it a try sometime soon.
Meyer Lemon Curd
1 stick unsalted butter (1/4 lbs
2-3 Meyer lemons zested
1/2 C Meyer lemon juice
3/4 C sugar
2 extra large eggs separated
Drop the whole stick of butter into a heavy bottomed saucepan over low heat and let it melt (the pan should be just warm enough to melt the butter). Once it's mostly melted turn off the heat.
In a medium bowl, add the sugar and zest a few lemons into it. Then squeeze about 1/2 C of juice and add it to the sugar.
Separate the eggs, dropping the yolks into the pot of melted (but not hot) butter and the whites into the sugar mixture.
Whisk the yolks and butter together until well combined. Then take the whisk to the sugar mixture until well combined. Pour the sugar mixture into the pot with the butter and whisk it all together.
Turn the heat back on to low and use a heat-proof silicon spatula to constantly stir the mixture, scrapping the bottom and sides of the pan to make sure nothing burns. If you have an instant read thermometer, just get the temp up to 170 degrees and you should be golden. Otherwise, just keep stirring until the curd thickens enough to coat the spatula. Make sure you don't over cook it!