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Meyer Lemons Plus 1

17 years ago

I found beautiful Meyer Lemons this year at our Whole Foods market, and instead of missing the season (like I usually do), I bought many and brought them home. I've zested the lemons I bought and squeezed the juice, and have three precious cups of juice in the form of cubes in my freezer. Last night we had Lemon Pudding Cakes (they are so incredibly good), and I've pulled some other recipes I've wanted to try but never have. Thank you for all your great lemon recipes from the past; I've saved them and am looking forward to trying as many as I can before my lemon runs out.

Along with those, I have ONE lemon from a Meyer Lemon tree I've had for several years. There were nine lemons when summer started (I was So Excited), but the d*mn squirrels got all but one. (Next year I'm building a cage!) Mine is bigger than those I bought (of course it was, there was no competition left on the tree), and more yellow. It's smooth and fragrant and I want to savor it.

My question is...how should I use my precious One Homegrown Meyer Lemon? What would you do with it?

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Comments (5)

Terri_PacNW
17 years ago
scroll down to the Meyer Lemon Ricotta..
And adjust other ingredients to "meet" your needs.

Here is a link that might be useful: Meyer Lemon Cream Puffs
rachelellen
17 years ago
Only one?

Gosh. I think I'd eat it. And save the rind for lemon zest. But then, I really, really like lemons.

But I'm wondering where you are that a Meyer Lemon would give you so few (squirrels notwithstanding)? 'Round here you have to pinch off quite a few of the "baby" fruits so your bush won't hurt itself trying to produce all the lemons it wants to.

When you get more lemons,Ihave a great lemon tart recipe for you! :D
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claire_de_luna
Original Author
17 years ago
Thanks for the recipe Terri.

Rachelellen, my tree is only two feet high, growing in a pot, which I have to bring inside in the winter due to freezing temperatures from our midwestern climate. It's currently growing under lights in my basement, until I can bring it out in the spring. I thought it was a miracle to be growing 9 lemons early in the season on a tree this size, when they were still only the size of walnuts. I have some Meyer lemons left from my ''other'' stash, so if you're willing to share your recipe, I'd love to have it.

I found a recipe for Meyer Lemon mousse yesterday which also looks intriguing...
ruthanna_gw
17 years ago
I'd make a Lemon Drop in a sugar-rimmed martini glass.
claire_de_luna
Original Author
17 years ago
Ruthanna, that sounds delicious, but the last time I made/drank a Lemon Drop martini, it attacked me in a very aggressive ''eat an antacid quick'' way. I know this might not be as big a problem with the Meyer lemons, but just in case, I think I need a buffer.

I found a three-ingredient recipe that uses one lemon called:

Meyer Lemon Posset
1 cup heavy cream
One-third cup superfine sugar
One-fourth cup Meyer lemon juice

Heat cream and sugar until it simmers. Stir till dissolved.
Take off stove and cool, stirring occasionally. (This will take about 20 minutes.)
Add one-fourth cup Meyer lemon juice.
Stir thoroughly, blending well.
Pour into two dishes (or glasses).
Chill for at least four hours, overnight is better.

It looks like this was one of the LA Times best recipes for 2007, so I'm going to try it, as it seems super simple. The taste of my one lemon should come through!

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