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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.


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


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


            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.

            1. Whatever you do make, be sure to use the zest, it is the most flavorful part with little bitterness--grate over a salad, risotto or seafood pasta.

              1 Reply
              1. re: escondido123

                I forgot to recommend a very long ribbon of zest dropped into an ice cold gin Martini straight up.

              2. I have never tasted a Meyer lemon but due to all the buzz I have two small trees coming along here in Florida and both have fruits on them. One will be planted in the ground next week. They seem to fruit very easily. My guess, you could grow them up north in a pot. Keeping them inside in the winter by a south facing window and put outside once chance of frost is gone. Small potted Meyer lemon trees are a very common item in Lowes and Home Depot for $10-20.

                So........ ask around at a good serious nursery if you want a Meyer tree. The Florida citrus tree growers are cranking them out for the nursery trade

                1. Here's a recipe for a very simple, extremely lemony Meyer lemon pie filling.* At the request of my head taste tester, I skipped the pie crust and baked the filling on its own. The recipe calls for 3 lemons, though, I suppose one could scale it down to a 2-lemon version.

                  citrus juicer or reamer
                  citrus zester or sharp vegetable peeler
                  sharp knife for mincing zest (oh, and a cutting board)
                  medium mesh strainer**
                  mixing bowl
                  rubber spatula
                  6 8-oz ramekins
                  1 9" x 13" baking pan

                  4 large egg yolks
                  4 whole large eggs
                  3 medium sized Meyer lemons, zest and juice
                  2/3 cup mascarpone
                  1 cup granulated sugar
                  1/4 cup buttermilk [my tweak]
                  2 pinches salt [another tweak]

                  Preheat oven to 300F.

                  Remove zest from lemons and then juice them. Mince the zest fine and combine all ingredients in a blender jar and blitz the mixture until it is well combined.

                  Pour the blended mixture through the strainer set over a medium sized mixing bowl, pressing as much liquid as you can from the solids. Return the captured solids (bits of zest and pulp) to the blender jar along with a cup or so of the strained liquid. Blitz again and strain this portion over the mixing bowl.

                  Divide the strained liquid equally among the ramekins, set the ramekins in the baking pan, pour enough hot water into the baking pan to come half-way up the sides of the ramekins, and cover the whole pan with aluminum foil.

                  Carefully slide the bain marie into the oven and cook at 300F for 40-50 minutes, or until the middles of the custards are nearly set.

                  Remove ramekins to a cooling rack until cool enough to place in refrigerator, where they should be chilled (loosely covered, if at all) for at least 2 hours before serving.

                  The chilled custards can be gussied up with a dusting of confectioner's sugar, some fresh berries (with or without a light coulis), a garnish of fresh mint, or any of the above; however, they're pretty dang tasty just as they are.

                  *Those interested in using this as a pie filling can refer to my source here:

                  **Depending on your tolerance for "texture" in custards, you might instead opt for a fine mesh strainer, which will not allow as much of the zest through. The resulting custard will be smoother smooth, but might retain a little less of the intense flavor of the zest.

                  1. It sounds like to me that you have never used Meyer lemons and only bought a couple to see what they are like. I'm not criticizing. I have never used Meyer lemons either.

                    I think I would be tempted to do something like lemonade side by side with regular lemons. Use the same exact recipes.

                    Another test would be tasting one then rinsing your mouth then taste the other. Is one more bitter than the other? Does one have a more intense flavor? Does one seem more acidic?

                    Once I got to a recipe, I would go for a lemon curd. It stores well and I think it is one of the premier uses for lemons. If you really like it, you could can lemon curd which would be a good way to preserve Meyer lemons during their very short season.

                    1. There's a recipe at the bottom of this blog (http://www.kellyneil.com/kellyneilcom...) for lemon tarts -- it works great with meyer lemons, oranges, limes, etc. I did like mine better baked, but the blog does provide a no bake option too.

                      I also just saw this recipe (http://www.marthastewart.com/315439/l...) for mini lemon souffles and am tempted to give it a try.

                      1 Reply
                      1. re: ForFoodsSake

                        In case the lemon tart recipe post gets pushed off of page 7 of the "baking"-tagged entries, here's a direct static link to the lemon tart recipe post that people can use:


                      2. There was a recipe in the Oakland CA Tribune for pound cake layered with honey/sugar cooked Meyer lemon slices in it. Might be on the web.

                        1. This week I used Meyer lemon juice and zest to make cottage cheese (ricotta-like), put it in Manicotti then made an Alfredo sauce flavored with more zest and lots of fresh thyme & some kale from the garden. Pretty good.

                          A friend makes Meyer marmalade. (I make clementine marm & we trade)