The Meyer lemon--thought to be a cross between a lemon and an orange--is growing in favor with home cooks and gardeners. Commercial growers around San Diego and in California's San Joaquin Valley are increasing production, and specialty produce purveyors are more willing to carry the thin-skinned, somewhat perishable lemon. (Chilled, it keeps a few weeks.)
10 (about 2 1/3 lb.) Meyer lemons
1/3 cup cornstarch
1 cup sugar
3 large eggs
1 cup whipping cream
Baked, cooled 9-inch pastry shell (if purchasing, use a deep-dish crust)
How to Make It
Grate 2 teaspoons peel from lemons. With a zester or Asian shredder, make a few long, slender strands of peel from Meyer or regular lemons; set aside. Ream 1 1/3 cups juice from the lemons.
In the top of a double boiler, mix cornstarch and sugar. Stir in juice and grated peel. Fill bottom of double boiler with 1 inch water. Place pans over high heat and bring water to a simmer; adjust heat to maintain simmer. Stir until mixture is thick and shiny, 8 to 9 minutes. In a bowl, whisk eggs to blend. Whisk in about 1/2 cup lemon mixture, then return all to pan. Stir until mixture is very thick and reaches 160° on an instant-read thermometer, about 5 minutes.
Remove top pan. Place in a bowl of ice and stir often until mixture is cool to touch, about 6 minutes.
In a bowl, beat cream with a mixer until stiff. Fold in lemon mixture, then spread evenly in pastry shell. Scatter reserved strands of peel on top. Chill, uncovered, until slightly firm to touch, about 2 hours. Serve, or wrap airtight and chill up to 1 day.