I still have a bunch of Meyer Lemon juice cubes in the freezer, so they will be harvested to make some of this divine creme dessert as soon as the chevre is ready! Thanks to Tartelette for the inspiration!
1/2 cup sugar
1/4 cup cornstarch
zest of one lemon
3 egg yolks
2 cups whole milk
1/2 cup softened fresh goat cheese
1/2 cup Meyer lemon juice
In a large bowl, whisk together the sugar, cornstarch, lemon zest and egg yolks until pale. Slowly add the milk and whisk well.
Bring the mixture to boiling point in a heavy bottomed saucepan placed over high heat. Reduce the heat and simmer until thick. Remove from the heat and slowly add the lemon juice. Return to medium low heat for a couple of minutes. Remove from the heat, gently stir in the goat cheese, and let cool. Divide among ramekins or cup and place a piece of plastic wrap over each portions to prevent a skin from forming.