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Recipes with Meyer Lemons Needed

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I bought 8 beautiful Meyer lemons at the Dekalb Farmers Market just outside of ATL. In case you were wondering, they were $1.59 total. That's insanely cheap considering I've paid $2.20/lb at Whole Foods in South Carolina before.

Does anyone have any suggestions on a meyer lemon recipe? I'm thinking maybe lemon bars from the Ad Hoc at Home cookbook, or maybe a tart?

Suggestions please!!!

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  1. This might use up most of your lemons but you could always try making some preserved lemons. There are plenty of techniques (not really a recipe) online but all you need is salt and a glass jar.

    1. Oh, love that Dekalb Market--the single must-stop-every-single-time-I'm- in-Atlanta-place.

      I'm w/Fuller: I made several jars of preserved lemons w/my Meyers recently. Gave some to my friend, and she thanked me by cooking a wonderful chicken tagine w/olives and some of the preserved lemons.

      Also, try the wonderful oange marmalade cake posted on Orangette's current blog post (2/14). I subbed one Meyer for the regular lemon called for; it worked great. But I also think you could forego the orange altogether and use maybe 3 Meyer lemons for the citrus, de-seeded, maybe upping the sugar by 1/4 c. or so, making a lemon marmalade cake. Believe me, this cake is wonderful.

      http://orangette.blogspot.com/

      Lemon bars, too, are one of my favorites.

      1. this is a pretty common question, here are two recent threads on recipes for meyer lemons:

        http://chowhound.chow.com/topics/597603
        http://chowhound.chow.com/topics/662290

        and the following links to a post I made that includes no less than 12 (!) other recent threads on this subject. It is very possible you could find some interesting recipes in any of those threads!
        http://chowhound.chow.com/topics/5976...

        1. Here are some great recipes to try with Meyer Lemons - http://www.dudafresh.com/products/mey...

          1. Meyer lemon marmalade!

            It's DIVINE and really keeps the perfumely natures of these very specal lemons.

            I make this recipe lots.

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