Meyer Lemon Cream with Crumbled Graham Crackers and Sea Salt

Quick and easy dessert time! This recipe is extremely lemony and simple and I love it. 

We cut a lemon pie at our wedding instead of a cake. That is how much I love lemony desserts. Which is funny because I absolutely abhorred all things lemon when I was little, especially lemonade. Lemonade was the worst. And probably from an evil hell dimension back then. But, you know? Pretty tasty now. And so is this lemon cream.

Meyer Lemon Cream with Crumbled Graham Crackers and Sea Salt
5 servings

Ingredients
3 eggs
2/3 cup sugar
1/2 cup fresh Meyer lemon juice (from 2 Meyer lemons)
2 tablespoons unsalted butter, cut in small pieces
1 1/2 cups chilled heavy cream
6 graham crackers, crumbled (or more depending on how crunchy you want it to be)
2 teaspoons finely grated lemon zest
Sea salt

Directions
Cook eggs, sugar, and lemon juice in medium pan over medium-low heat for 10 minutes, stirring frequently until thick. Transfer mix to a blender and blend on low. Then add butter a few pieces at a time and continue to blend on low until completely mixed. Pour lemon curd (that's what you just made) into a bowl, cover, and stick in the fridge for at least 2 hours to chill completely. Before serving, whisk in cream. Layer lemon cream mixture and crumbled graham crackers in a few layers in small ramekins or bowls. Finish by topping with some more graham cracker crumbles, lemon zest, and a little bit of sea salt.

(Adapted from Bon Appetit)

Easy Lemon Tart

At first glance, this recipe seemed really odd to me, basically because of the adding an entire lemon, rind and all part. But I am a sucker for any recipe of under ten ingredients that looks like it might brighten an otherwise dessert-free weekday night. And then after making it, I realized that the odd part is actually the brilliantly simple part. Lesson here: Never judge a recipe by its ingredients, y'all. It just might surprise you.

Ingredients
1 large Meyer lemon, cut into 8 pieces
1 1/4 cups superfine sugar
1 stick (8 tablespoons) unsalted butter
1 teaspoon vanilla extract
4 eggs
Pie crust (your choice) (This would work though.)

Directions
1. Heat oven to 350 degrees Fahrenheit. Put the first five ingredients (everything but the crust) into a blender. Blend until you have pulverized all the lemon pieces.
2. Pour into pre-baked crust.
3. Bake 35 minutes, and then cool on a wire rack.

(Adapted very slightly from The Food52 Cookbook)