Sorry I’ve been neglectful of you guys this week – I’ve been off meeting and eating from Toronto to Richmond. Today I’m still digesting noodles and soup dumplings and what feels like half a dozen pineapple buns from the Lido, but today I have a baby shower to bake for.
I’ve been planning a Meyer lemon tart, but since tart pan rings and bottoms have a way of losing each other in the basement, Meyer lemon scones it is. And curd, just to up the ante. Meyer lemons are here – they’re bigger (or sometimes, smaller) and smoother, with a slightly orange tinge, which can be credited to their breeding; a Meyer lemon is a regular lemon crossed with a mandarin orange.
Which makes them milder than a regular lemon – more floral, less acidic, with less pucker power. Sometimes, particularly when I make something tart, like curd, I like to combine the two – Meyer and regular lemons – to get the best of both worlds.
This online shower is for our friend Jan, who is due to have a baby boy any second now – and since we can’t all live in the same city, we had to do something virtually, as we food bloggers are wont to do. On the upside, I can stay in my PJs and keep this entire batch to myself.
(Update: I packaged them up and brought them to the hospital for the nurses – we’ve been spending a lot of time these past few weeks there with Mike’s mom – and when I got home found them still sitting on the back seat of the car. Facepalm.)
For a shower (or even a brunch), cut these small and dainty – two or three bites – which means no one has to commit to an enormous scone, and can always have seconds. Besides, maximizing surface area means more crunchy, crispy bits.
This particular occasion seemed to call for lemon curd – a trio of lemon in one bite is never a bad thing – but these really don’t need it. In fact, I’ve been seeing lemon combined with chocolate on restaurant menus lately, which makes me think that these – especially with their mandarin orange heritage – would do just fine with some chopped white or dark chocolate thrown in.
Once you’ve made it, lemon curd is about as simple as it gets – just remember not to leave the pot on the stove while you go check your email. (Burnt curd is not a thing. Trust me, I’ve tried.) Since Meyer lemons don’t have the same tartness as regular lemons, I like to top it up with regular lemon juice to add a little more pucker. Whisk on the stovetop until it thickens, then whisk in the butter, which will kickstart the cooling process. Easy. Eat with a spoon to ward off winter.
Join the rest of the party! There’s plenty to eat.
Mardi from eat. live. travel. write made Blueberry Cheesecake Macarons
Heather from The Tasty Gardener made Cream Puffs w Caramel Cream + Chocolate Pretzel Top
Isabelle from Crumb: A Food Blog made Blackberry Meringue Bars
Jennifer from Seasons and Suppers made Baby Blueberry Beignets
Christina from Strawberries For Supper made Chocolate Madeleines
Jenny from The Brunette Baker made Wild Blueberry Buttermilk Muffins
Liliana from My Cookbook Addiction made Vanilla Mini Cupcakes
Carole from The Yum Yum Factor made Beet and Blue Cheese Canapes
Charmian from The Messy Baker made Piglet Muffins
Amy from Family Feedbag made Marmalade Poke Cake
Brittany from My Daily Randomness made a Caramel + Pumpkin Parfait
Meg from Sweet Twist of Blogging made an Apple Carrot Loaf
Aimee from Simple Bites made Roasted Turnip Hummus
Libby from Libby Roach Photography made Peanut Butter Sandwich Cookies
Robyn from Planet Byn made Milk & Cookies Shooters