Mom's Mayer Lemons/What do I do with them ALL!!!
- iL Divo Dec 28, 2006 09:33 PM
Hi there. My mother has gorgeous Myer lemons on her tree in Fillmore California. Every time I'm there, I take about a hundred of the little guys off her tree and zest/juice then freeze.
What the heck does one do with them?
Any idea for a quick bread that could also be a cake type thing for dinner, uh, TONIGHT?
much thanks for any expeditious help.....................
If you want to use them tonight ...
squeeze some juice and grate some zest, add to a simple syrup and make sorbet or granita. Or use the juice to make a sugar frosting for a homemade or bought cake.
Or you can make a citrus almond cake ... traditionally made with oranges, I've seen variations with clementines and meyer lemons (there's a thread currently on here and if you good Orange Almond cake with Claudia Roden or Nigella Lawson, you could find something). Lemon curd is another option.
You could also peel them with a knife, removing all the pith, and slice t hem or section them, shingle them in a gratin dish, sprinkle some sugar and brulee them under the broiler for a bit and serve with a dark sticky ginger cake.
for a savory option, you can cut the lemons into thinner wedges and roast them with chicken to get them caramelized and soft. quite good.
if you can wait a while, I second the preserved lemons, Moroccan style. Meyer lemon marmalade is quite tasty, too.
candy the peel and make lemon curd, lemon cake, lemon granita, etc from the juice. The candied peel is fantastic. I made some last week and laid strips of it on some poached seabass with fennel pollen.
I made a Meyer Lemon Curd Tart with candied Meyer lemon rind for a dinner party last night. Used the recipe from The Sweet Life: Desserts from Chanterelle by Kate Zuckerman. It was outstanding. My guests had seconds and hinted strongly that they wanted a doggie bag.