Nimbu Ka Achar (Indian Lemon Pickle Recipe)

I've been meaning to post this recipe for a while but Daddy, my father-in-law, kept telling me to be more patient. We harvested our last batch of Meyer lemons more than a month ago. I preserved them by making all sorts of pickles. The method is pretty much the same regardless of the cuisine type, but the spices differ. 

Today I'm going to show you how to make my family's favorite, called nimbu ka achar. Halved lemons are pickled in a large amount of coarse sea salt, then flavored with baghar, which is a combination of oil, a lot of spices and a few curry leaves. We enjoy it best with simple, plain basmati rice.

Meyer Lemon Curd Recipe

Lemon curd (crème au citron in French) is thickened custard made from lemon juice and zest, sugar, butter and egg yolks. I used the fruits from our Meyer lemon tree in the garden and added ginger to conceal the egg yolk flavor. 

It's one of my favorite spreads for tea time and breakfast. I also use lemon curd as a filling in crêpes and croissant but you could use it in Meyer lemon bars, cheesecake or a lemon meringue pie. Lemon curd is easy to make, incredibly versatile and delicious. It's also a great way to introduce kids to cooking. I've made it several times with the girls, and they always have a lot of fun. If you're looking to get your kids involved in the kitchen, this lemon curd recipe is a great place to start.