Yes, I know, I have a weakness for: (a) foods that are unusual or with limited availability and (b) Whole Foods. So, in the process of researching the right way to can the kaya, I found lots of recipes for Meyer Lemons. Hey, guess what? I have been seeing Meyer Lemons in the Whole Foods lately! I made a special trip up there last week to get a dozen lemons and a few vanilla beans.
I found this wonderful recipe on line for Meyer Lemon Curd, and added in the canning instructions for lemon curd from here, and made this really delicious curd. Now I just have to think about what to do with it, maybe little tarts?
Also, since I had the canner out, I processed the onion pickles from yesterday for 5 minutes.
Tomorrow's project, after everyone goes home from the birthday party I'm throwing, is to make a vanilla meyer lemon marmalade. I got out the fancy and super sharp Japanese knife and thinly sliced 6 lemons. They are currently sitting in water with the seeds in a little cheesecloth bag (pectin, maybe?) until tomorrow, when I will add in the vanilla bean and sugar and cook it all up.