On cabin fever and heavy cream

My tabby cat, Danger Boy, is simultaneously running around the house at high speeds and using the bathtub as a make-shift stage for his yelling practice. At press time, he is entertaining himself by sitting on the kitchen table and sticking his paw in my breakfast- a ceramic white bowl full of steel cut oats, pumpkin seeds, raisins and- Danger’s favorite- a dash of heavy cream.


I can’t blame him- on March 2nd the light is getting longer, but winter is holding heavy here in Wisconsin.


I’ve relied on my regular winter activities to keep myself entertained: Cross-country skiing, hot yoga, hot whiskey, entering the cats in a Bachelor gambling pool , making soup, watching Almost Famous on repeat… but things here have reached an ice-covered fevered pitch. And I’ve turned to sugar. 


My mom recently brought me her February back issue of Bon Appétit magazine and the first page I dog-eared had a recipe for meyer lemon cream. I keep telling myself how much I love winter (I love winter I love winter I love winter) and one of the reasons why I love winter is because of floral meyer lemons*, available from November to March. My friend Martha recently gave me a bunch that she hauled back in a suitcase from her husband’s parents’ house in California (California! Lemons grow there on trees! In the winter!) So last night- after hot yoga- I whipped up a batch of meyer lemon cream, while Danger Boy pranced and yelled at my feet. I don’t always have the most success with making desserts, but this one is so simple it would be nearly impossible to mess up.


Meyer Lemon Cream with Graham Crackers and Sea Salt

This recipe appeared in the February 2014 issue of Bon Appétit magazine


3 large eggs
⅔ cup sugar
2 teaspoons finely grated Meyer or regular lemon zest
½ cup fresh Meyer or regular lemon juice
2 tablespoons unsalted butter, cut into pieces
1½ cups chilled heavy cream
6 graham crackers, crumbled
Flaky sea salt (such as Maldon) finely grated


Cook eggs, sugar, and lemon juice in a medium saucepan over medium heat, whisking constantly, until thickened (mixture should coat a spoon), 8–10 minutes.
Transfer mixture to a blender and blend on low speed, gradually adding butter, until mixture is smooth (you’re not trying to aerate the mixture, so keep blender on low speed). Transfer lemon curd to a medium bowl, cover, and chill at least 2 hours.
Just before serving, whisk cream into lemon curd. Layer lemon cream and graham crackers in small glasses or bowls, finishing with graham crackers. Top with lemon zest and sea salt.


Hang in there, my friends- spring is lurking out there somewhere. Until then, enjoy meyer lemons and a romp in the snow while they last.

*Freshly squeezed meyer lemon juice is also delicious in hot whiskey.


Author: erica banks krug

I live in Wisconsin. I love cooking, eating kale, taking photographs, road trips and the Packers. I used to ride a ski lift to work. Now I work as a substitute teacher. But I dream of being able to call myself a "writer." You have to start somewhere....

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