Favorite ways to use Meyer lemons?

[kattyeyes]

The lemons on my lemon tree (very pretty) are finally beginning to ripen (who'dathunk it'd be in the fall?). I should have about a half dozen of these beauties in the near future. Any suggestions?

[goodhealthgourmet]

Meyer lemon cheesecake is fantastic.

also, every year i use them in muffins (i make several varieties - poppy seed, cranberry, and blueberry), and every time people tell me they're the best lemon muffins they've ever had.

[Caitlin McGrath]

Lemon bars, lemon soufflé, lemon sorbet (if you don't use recipes designed for Meyers, reduce the sugar somewhat), for something savory, lemon risotto (don't add too much cheese). In other words, things that are all about lemon, so you can highlight the flavor.

Congratulations on your impending harvest! I used to carry bags of lemons from my folks' trees on the plane back to the East Coast. Here on the West Coast, the current Meyer cycle is ripening up (the trees bear a few times a year here).

[Funwithfood]

Great in a martini! (Years ago I posted a killer recipe (with Spiced Rum) and got a lot of static for calling it a martini. Whatever.)

I've got lots of juice in the freezer, measure it before putting it in Ziploc bags.

[jenhen2]

When my grandmother passed away, my brothers and I were up late reminiscing and we raided her meyer lemon tree and somehow went through a whole handle of vodka. We started calling the drinks v-techs and just muddled up the lemons and topped off with booze. Noni would have been proud. In fact, she would have joined in....

[DallasDude]

limoncello.

[Delucacheesemonger]

Second that

[ipsedixit]

Ice cream.

[Vetter]

Ice cream. The key is to rub the sugar into the lemons until it's absolutely yellow with oil. So much tastier that just zesting them.

[janniecooks]

Meyer lemon cake from Chez Panisse. Love this cake; here's a link to a previous post where you can access the recipe.

http://chowhound.chow.com/topics/5139...

[kattyeyes]

You guys are the best--thanks kindly for all the great ideas and a recipe to boot! :) I already wish I had more lemons!

[HillJ]

kattyeyes, meyer lemons from your own tree! I remember when you bought the tree. Lucky you!

[pikawicca]

The epicurious Meyer Lemon Cranberry Scone recipe is one of the best baked goods I've ever eaten.

[kattyeyes]

pikawicca, my mom took my last two Meyer lemons and made the scone recipe you recommended above. Just sampled some today (along with Meyer lemon curd she made, too)--they are FABULOUS! Much lighter in texture than many other scones we've tried and so delicious. Nice call and thank you! Here's the recipe, for anyone who may be interested:
http://www.epicurious.com/recipes/foo...

[pikawicca]

So glad you liked them! The season is fleeting, folks, so grab some and get baking!

[MMRuth]

OK, I'm going to try them too - I have some cranberries in the freezer. I'm not usually a fan of non-traditional scones but these sound good.

[pikawicca]

Try this recipe, for sure, but it uses dried cranberries. (I think fresh or frozen would be a disaster.)

[MMRuth]

Actually, it says "1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries". I'm guessing that if they are chopped, as instructed, it might be ok.

[pikawicca]

Well, I've never made them with fresh, but I can't imagine that the liquid content would result in such an ethereal product as that which is produced by using dried. If you try it, let us know how it goes.

[SusieK123]

We have a 35 year old Meyer lemon tree in our yard and an abundance of fruit every year. Off the top of my head I think of good old fashioned lemon bars (using equal parts of Meyer and Eureka or regular lemon juice) Meyer lemon vinaigrette over a fresh spinach salad is delicious. Meyer lemon meringue tart. As a part of marinade for bbq'd prawns, salmon or halibut filet. There really is no limit! I juice them and freeze the juice in ice cube trays for later use off season, however, it seems like I always have at least a couple of lemons available whenever I need.

[pikawicca]

You are one lucky hound, Susie.

[Emme]

Seared Scallops with a Lemon Tarragon Sauce - sear scallops til just barely opaque, remove from pan, deglaze with some lemon juice, add some white wine, half and half, and tarragon, then return scallops to pan and toss. Serve with some steamed asparagus. :)

[nomadchowwoman]

My Meyers are about ready, as well. Last year, I made lots of lemon curd (great on those Meyer lemon/cranberry scones!), and I'm planning to make more this year.

[Vetter]

Oooh- meyer lemon marmalade is delish! Macerate the lemons and sugar overnight. It's such pretty stuff, too.

[kattyeyes]

So far I've used one of my lemons in my go-to chicken lemon soup, and used four more tonight to make Meyer lemon curd:

http://www.epicurious.com/recipes/foo...

DELICIOUS! This is a total keeper of a recipe! And I still have a few more to go.

[Caitlin McGrath]

So, now that, at long last, you've tried Meyers, what do you think of their flavor?

[kattyeyes]

I'm not sure my description will do them justice, but I now understand what people mean when they say Meyers have a bit of the sweetness of an orange, but still the nice tart quality of a lemon--perhaps with a bit less bite. The Meyer lemon flavor was equally good in my savory chicken lemon soup and in the delicious curd. I'll tell you this much, I wish I had more of them on my little tree!

[Caitlin McGrath]

I love their beautiful floral fragrance and mellow flavor. I grew up with a big, old tree in my folks' backyard. Now I "borrow" lemons from their trees.

[kattyeyes]

If you still have a few to borrow, check out this lovely recipe. It very well may be next on my list: Meyer Lemon Custard Cakes from Bon Appétit!
http://www.epicurious.com/recipes/foo...

[goodhealthgourmet]

not only do those sound *fantastic,* the recipe is also credited to one of my all-time favorite Los Angeles chefs!

[kattyeyes]

Small world, huh? :) How fun!

[Caitlin McGrath]

Those look great, thanks. I try to borrow as freely as possible!

[kattyeyes]

You can always pay them back in curd and custard cakes.

And speaking of family ties to Meyers, my mom is going to make the lovely Meyer Lemon Cranberry Scone recipe pikawikka recommended...to go with the curd!
http://www.epicurious.com/recipes/foo...

P.S. back to your flavor question, Caitlin, if I say there is almost a pine-like fragrance to my Meyers, does that make sense to you? I am not catching "floral" in the sense you might find in a Riesling, but there is definitely another note there I couldn't quite pinpoint till I just squeezed another lemon.

[Scrapironchef]

I was lucky enough to have a mature tree in the backyard when we bought our house five years ago. Fresh lemons year round. with the new crop just ripening up now. Coupled with a very productive persimmon tree we make out very well in the fall.

After sniffing them I find a smokey note to the scent, although I can see where the pine might come from

[kattyeyes]

I am green as a baby Meyer lemon with envy. ;) Totally wish I were your neighbor.

OK, I can understand smokey, too. I feel better that I am not the only one picking up on this little nuance.

[nomadchowwoman]

I always make lots of curd using this recipe--so easy--and my surfeit of Meyer lemons this time of year, and while I freeze some, I've also found that it keeps much longer than a week in the fridge.

[ScarletB]

Hi,
I know this is late but if you happen to read this, do you have a recipe for the chicken lemon soup? Thanks!

[kattyeyes]

Hi there!
I do. My quick 'n dirty chicken lemon soup for 1 is as follows:
1 clove garlic minced
1/2 a lemon, squeezed
1 can of chicken broth (or same amount of homemade stock or stock in a box)

Sautee garlic in olive oil (don't brown it), then add the broth and lemon, bring to a boil, add pastina. If you want a bit heartier soup, beat an egg and add it in at the last minute. I make this easily at least once a week. Oh, feel free to add crushed red pepper or fresh parsley if you have it on hand. In fact, I made it last night without the egg. :)

Another go-to for me is avgolemono. I have used this Cooking Light recipe many times with great success.
http://find.myrecipes.com/recipes/rec...

Enjoy!

[bushwickgirl]

How jealous can I be!

[shallots]

I have several small Meyer Lemon trees that live in my solar porch in winter and they aren't heavily productive so their lemons are all the more cherished.

One thing that is a must have is the Lemon Pie that's a staple at the restaurant at Shaker VIllage at Pleasant Hill (up in Kentucky, just south of Lexington.) The pie filling is thinly sliced lemons and it is a very special and wonderful pie. The recipe is on line, but I can't seem to find it tonight.

[goodhealthgourmet]

gotcha covered ;)

http://www.lanierbb.com/recipes/data/ds492.html
http://www.virtualcities.com/ons/ky/x...

[Shrinkrap]

I make preserved lemons out of a few, but the hubs LOVES Meyer lemon lemonade. mine seemrd a little early this year.

From last year..

" Meyer lemons...Best use of six beauties"....

don't miss the links in the link!

http://chowhound.chow.com/topics/5976...

[MMRuth]

JoanN put me on to this Meyer lemon marmalade, and it is just fabulous. I made two batches before Christmas, and will be making another two this week. Everyone I've given it to has raved about it.

http://www.epicurious.com/recipes/foo...

[nomadchowwoman]

That looks good although I've used up my Meyer lemons for this year. Next year! I did, however, mix some Meyer lemons in with some of the oranges we were gifted to make orange marmalade, which is delicious, but mostly orange-y. I'd love the pure lemoniness.

[MMRuth]

I just bought another 20 at Costco ....

[nomadchowwoman]

Oh MMRuth, don't encourage me. I'm trying to work on my demons. . . ; )

[Shrinkrap]

How much? I have a tree, but am running out, so I couldn't resist some at Raleys last night. 75 cents each, but they were cheaper than the "regular" lemons!.

[MMRuth]

20 for $7.00.

[will47]

Preserved meyer lemon is delicious, and they'll last a while; I like it on raw kale salad.

Seconding lemonade or lemon soda. I like it this way:

in cocktail shaker (or just well mixed if you don't have one), mix more or less equal parts (I'd start with a little less syrup) meyer lemon juice and syrup. I use a rich sugar syrup (stronger than 1:1) or a honey syrup (1:1, I think) that's usually spiced, either with ginger and peppercorns or with cinnamon, cardamom, clove and star anise. Then pour over ice and top with club soda.

[Shrinkrap]

Is there a recipe for the raw kale salad?

[will47]

Sorry - I've been working on my friend to post an official recipe - we usually just wing it when we make something similar. The method for the lemons themselves is here:
http://www.eatsipchew.com/?p=1809

I will post again with the URL when she puts up the recipe for the salad itself.

[will47]

ps - Just in case you missed this when searching:
http://articles.latimes.com/2008/jan/...

[Caitlin McGrath]

Surprised she didn't mention it above, but MMRuth told me this Meyer Lemon Buttermilk Pudding Cake is delicious, and I plan to try it: http://www.epicurious.com/recipes/foo...

[operagirl]

I like to make a meyer lemon pesto. Ends up being less oily than regular pesto, with a nice bright note from the lemon juice. I use meyer lemon juice, olive oil, basil, walnuts, garlic, parmesan cheese, and black pepper.

[HillJ]

operagirl, your meyer lemon pesto sounds like an interesting match for an olive oil cake and olive oil gelato I've been experimenting with. Thanks for the inspiration!