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Meyer Lemon Curd Meringues with Pomegranate Arils

I love lemons. I've always liked them, but growing Meyer lemons, I've come to really love them. They're sweeter than regular lemons, larger, juicier, and have thin peels and very few seeds.

They grow large in my garden, and they are such a bright, deep yellow that between the color and the size, people think they are oranges.

Despite their bright color, it's the egg yolks that give color to lemon curd.

I recently used lemon curd on top of these meringues. Lemons start to ripen in my garden the last week of November and will hang ripe on the trees through the beginning of April. Pomegranates are ripe in October/November, and they will last a few months in the refrigerator (you can also freeze the arils). 

Meyer Lemon Meringues The Prudent Homemaker 

I am currently growing six Meyer lemon trees in the garden: two large, older trees, which provide hundreds of lemons, a small potted tree that gave me a few lemons this year, and three small trees in my white garden that will give me a few additional lemons each year; these trees will stay small as they are limited in the small space they have.

I have five pomegranate trees in the garden: Four small potted trees and one small tree that I planted in the garden last year. The tree in the ground will be able to get much larger than the potted ones, but right now it's about the same size. These give me a small number of pomegranates. Last year (and in years past) I have been able to pick pomegranates from those who had so many on one of two large trees that they couldn't use all of them. 

We loved this dessert, so it will be on the menu in winter and early spring for years to come.

You can find the recipe here

More lemon recipes:

Lemonade

Lemon Parmesan Pasta

Lemon Chicken

Lemon Dill Chicken

Lemon Meringue Pie

Lenon Popyseed Muffins

 

 

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Tagged in: Recipes

Comments

  • Dena February 02, 2018

    Brandy, have you shared the recipe for the Nutella and lemon curd crepe cake? I might have just missed it :) Love keeping up with you and hope your are feeling well :)

  • Brandy @ The Prudent Homemaker February 02, 2018

    Dena, I am not making a separate recipe for that. It's just crepes (recipe already on my site) layered with lemon curd (shared with this recipe) and Nutella (some layers curd, some layers Nutella) and then topped with whipped cream. Simple!

  • Lea February 01, 2018

    Here's a link that we used when we first started buying whole pomegranates:
    https://www.thespruce.com/how-to-eat-a-pomegranate-2216895

    It talks about how to seed the pomegranate - we just eat the seeds whole, no pulp. Some people don't like the texture, and if that's the case, just substitute for something else.

    Hope that's helpful,
    Lea

  • Pauline in Upstate NY February 02, 2018

    Thanks so much, Lea & Brandy! I appreciate your educating me on this, and the how-to link was very helpful. I’m going to give these another chance and try it again. The pomegranate arils sprinkled on the lemon curd are just so beautiful...

  • Carol S. February 01, 2018

    Brandi,
    This looks amazing! I recently found your blog and have been reading past entries. You are so inspiring!

  • http://thejewishlady.com February 01, 2018

    These would be perfect for Passover!

  • Marcia R. February 02, 2018

    Lemon Cake Pudding

    1/4 cup flour
    1 cup sugar
    1/4 tsp salt
    1 tbsp grated lemon rind (1 lemon)
    1/4 cup lemon juice
    2 egg yolks, well beaten
    1 cup milk
    2 egg whites, stiffly beaten

    Heat oven to 350 Degrees F. Measure flour, sugar and salt into mixing bowl. Stir in lemon rind and juice, egg yolks, and milk. Fold in egg whites. Pour into a one quart baking dish oe 6 custard cups. Set in pan of hot water, water should come up about one inch on sides of baking dish(es.) Bake 50 minutes. Makes six servings. Invert custard cups onto dessert plate or shallow bowl. If using a 1 quart baking pan, cut into portions, and spoon out the cake, spooning the pudding over the top of each serving.

    This can also be baked in a 9 inch pie crust but I have not tried that variation. It can also be made with lime or orange juice and zest. Having tasted the lemon, I regret to tell you I have not tried any other fruit either.

    Sorry I don't have conversions handy for metric measures.

  • Marcia R. February 02, 2018

    That should say OR custard cups.

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