I’m going to do it again—winter citrus’ i heart you! This time I’m going to sing the praises of meyer lemons, the sweeter, more sophisticated cousin to the lemon. Meyer lemons have a smoother skin and are often slightly more orange than a common lemon. They bring depth to dishes like lemons do, but they just have a little less tartness. And since they’re not in the grocery store year round (at least in NYC), they feel like little treats. So this week, upon being invited to a brunch party at a friend’s house, I decided to make some meyer lemon curd. It’s a snap to make and tastes like heaven on everything from toast to waffles.