We don’t discuss the weather that much out here in Los Angeles because it’s like weather groundhog day most of the time — pretty sunny and pretty mild almost everyday. But this last weekend we had a serious winter storm that left everyone confused — confused on how to drive, how to dress, and what season it is.
And the produce seems to have gotten caught up in the confusion. A bit wintry but with spring so close you can taste it, we’ve got everything from Meyer lemons to the first berries available at the markets, which is when the magic few weeks a year I can make these Crepes with Meyer Lemon Curd and Berries.
This recipe is one of my favorites from Keys To The Kitchen though you have to have an (im)perfect storm like this last weekend to make it happen.
Sure, you could make a lemon curd or use a combo of orange and lemon juices to mimic Meyer lemon flavor but, when the lemons are in season, I make this Meyer lemon curd a lot. Whereas traditional curd can be too tart or too sweet, the subtlety of Meyers make this Meyer lemon curd sophisticated but familiar at once. So, while the weather is back to normal, I’m hoping the crazy winter-spring thing will hold out just long enough for me to make a few more batches of these crepes.