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recipe to accentuate meyer lemons

I need one. tasted some ultra gorgeous meyers at the farmers market this morn and had to buy two. have no idea what to do with them, but want something that would really make them the star of a dish.

any favorite recipes involving lemon zest also encouraged

than ks!

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  1. Enjoy!

    Meyer Lemon Posset

    1 cup heavy cream
    1/3 cup superfine sugar
    Juice of one Meyer Lemon (1/4 cup)

    Bring cream and sugar to a boil, stirring to dissolve sugar.

    For 3 minutes, keep mixture at a strong simmer or light boil, while stirring occasionally to keep mixture from boiling over.

    Remove from heat and stir in the Meyer lemon juice. Let rest 10 minutes, stir again and pour into 2 small serving dishes or ramekins.

    Chill until firm (at least 4 hours), or preferably overnight.

    1 Reply
    1. re: JeffW

      Jeff - we made this recipe last night and it was excellent! Totally lacking in self-discipline, we couldn't leave it sit overnight as you suggested. Actually we didn't even wait out the 4 hour minimum you recommended:-)
      Very rich but worth the splurge during Meyer lemon season. Thanks for a great recipe!

    2. Lemon curd or custard.

      Use it to make a trifle.

      1. Don't know if two lemons are adequate, but do try the Meyer Lemon cake in Chez Panisse Cooking - it's a one layer cake, with lemon zest and juice in the cake, and is drenched with a lemon syrup. The recipe can be found on the link below, but be aware that the photograph is misleading - the glaze does not set white; if you follow the directions the glaze will soak entirely into the cake. The original recipe from Chez Panisse Cooking did not include candied lemon slices, either. But, this is a delicious cake, not too dense or rich. Just right.

        http://www.dominomag.com/howtos/recip...

        1. Some recent threads on what to do with one or two Meyer lemons (two other threads linked in thread below):

          http://chowhound.chow.com/topics/570814

          1. Lemon Cake Custards: not quite souffle, not quite cake, not quite pudding. But fabulous!

            http://www.marthastewart.com/337160/l...

            This recipe far precedes Martha Stewart. I remember it from mid-Century. And the cups shown are wrong. It is much higher and prettier in a straight sided or sharply sloped cup.

            This is one of my dinner party killer desserts. The serving size is right but always has people scraping the sides of the cup, seeking the last drops.