Each year I wait for Meyer Lemons to show up in the produce section of the store so I can make lemon curd. Last year I had an idea to combine two of my favorite things, lemon and ginger. Instead of a shortbread crust I used crushed gluten free gingersnaps. It made such a difference. This year I'm refining the recipe to be dairy free as well as gluten free. I did some researching and cataloguing of the different ratios of egg, lemon juice, sugar, butter, flour, etc. My conclusion is that butter is not an essential ingredient and that less sugar makes the Meyer Lemon flavor shine through. I also refuse to add any additional powdered sugar on top because again, it just takes away from that wonderful lemon flavor that only makes a short appearance each winter.
