Sunny Meyer lemon curd will brighten Mother’s Day meals

This will be a memorable Mother’s Day for sure. If you are lucky, you can teleconference with your mom or children. You can also cook up this sweet treat and make a quick delivery.

I first enjoyed this sweet creamy concoction when I was studying at Le Cordon Bleu in London. Scones, lemon curd and Devon cream were the sidekicks to a proper tea. Ever since then, I have fun coming up with myriad uses for this sunny, yellow curd.

It is said necessity is the mother of invention and that couldn’t be truer for me and my Meyer lemon tree. I have witnessed a giant surplus of lemons this year, and I have been trying to keep up with using them up before more bloom. Meyer lemons tend to be sweeter, which explains why more sugar is required if you are using regular lemons.

I have tried plenty of versions of classic lemon curd, but this recipe is by far my favorite. It is almost foolproof as long as you carefully watch the mixture while whisking.

All you need to enjoy this curd is some scones or something as simple as a piece of toast, a muffin or even a piece of pound cake.

And, finally, if you are looking to use up any remaining curd, fold in some whipped cream or mascarpone and use it for a light frosting layer or for filling crepes. I like to bake squares of puff pastry, cool them, fill them with this curd and then garnish with colorful berries.

Makes:

Kosher salt and black pepper (14-ounce) cans artichoke hearts, drained and halved lengthwise