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Juice and zest from 4 meyer lemons

16 years ago

I have about 1 cup juice and the zest from 4 meyer lemons I got from someone at work. I've never used this type of lemon before -- I was amazed at how juicy they are! I had to slice them over the cup to collect as much juice as possible.

I plan to do some baking tomorrow during the heavy rain storm.

Looking for your favorite baking recipe using meyer lemons.

Thanks!

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Comments (12)

doucanoe
16 years ago
Well, I'd start with one of these to get the creative juices flowing! LOL

Meyer Lemon Martini

Linda
beachlily z9a
16 years ago
Kathleen C. posted this recipe some time back. I made it before Christmas and plan on it again, probably tomorrow. I used rum in place of the orange liqueur. It is delicious!

Zesty Lemon Loaf

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
2 tablespoons brandy-based orange liqueur (Grand MarnierÃÂ®)
3 tablespoons grated lemon zest
1 1/4 cups buttermilk
1/2 teaspoon ground ginger
1/2 cup fresh lemon juice
3/4 cup white sugar

Directions:
1. Preheat oven to 350Â°F (175Â° C). Lightly grease 2 loaf pans.
2. Sift together the flour, baking powder, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
3. Bake in the preheated oven until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
4. Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.
My changes: I used sour cream in place of the buttermilk and left out the ginger. I also used a powdered sugar/lemon juice glaze instead of the the juice and sugar combo above. I used a bamboo skewer to poke holes all over the loaves and drizzled it while warm.
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Just FYI, preserved lemons are usually made from Meyers. A friend of ours has a Ponderosa tree, though, and I've noticed those lemons are milder than the Eureka/Lisbon grocery-store variety. Also, it's usually spelled Avgolemono for the name of the Greek lemon/chicken soup, not Ovgolemono. We have friends who are allergic to rice, so we use orzo pasta instead, which works just as well. Here's one recipe for Chicken with lemon and fennel. One Ponderosa would probably equal three Meyers! Chicken Braised with Meyer Lemon & Fennel A lidded cazuela, cocote or other terra-cotta casserole is ideal for this dish, but any casserole with a lid or Dutch oven will do. The flavors blend together during the slow cooking, as the fennel and chicken absorb the flavor of the lemon. From cookbook author Georgeanne Brennan. 1 large or 2 medium fennel bulbs 3 Meyer lemons 1 teaspoon coarse sea salt or kosher salt 6 chicken thighs, with or without skin 1/2 teaspoon freshly ground pepper 1 teaspoon dried oregano 2 garlic cloves, minced 2 tablespoons extra virgin olive oil 1/4 cup green olives (optional) 1/2 cup dry white wine 1/2 cup water 2 tablespoons grated Meyer lemon zest Trim the stalks from the fennel, reserving the lacy greens (chop them for last-minute garnish). Slice the fennel bulb lengthwise into 1/4-inch-thick slices. Slice these lengthwise into 1/2-inch-thick slices. Set aside. Cut the lemons in half, then cut each half into 3 pieces. Discard the seeds. You should have about 1 1/2 cups of lemon cubes. Put the lemons in a bowl and sprinkle them with the salt. Add the chicken, pepper, oregano and garlic and turn to coat. Set aside for about 30 minutes. Heat half of the olive oil in a casserole or Dutch oven over medium-high heat. When it is hot, add the chicken, and lightly brown, turning several times. This should take about 10 minutes. Remove the chicken and set aside. Add the remaining olive oil and the fennel to the casserole. Cook, stirring, until the fennel is nearly translucent, 8 to 10 minutes. Stir in the lemons and optional olives, turning them a few times, then add the wine and water. Scrape up any bits clinging to the pan, then return the chicken to the pan. Cover, reduce the heat to low, and cook until the chicken is tender and the fennel can be cut with a spoon, about 45 minutes. While the chicken is cooking, mince enough of the fennel fronds to make 2 tablespoons. Combine this with the lemon zest and set aside. To serve, transfer the contents of the casserole to a serving bowl or platter and sprinkle with the fennel fronds and lemon zest. Serves 4 Per serving: 265 calories, 23 g protein, 19 g carbohydrate, 12 g fat (2 g saturated), 86 mg cholesterol, 730 mg sodium, 8 g fiber. ++++++++++ There's also this one, from a long-ago GW member. It's very good. This is exactly how he published it: Sol's Lemon Garlic Chicken 1 tablespoon grated lemon zest 1/3 cup fresh lemon juice 2 tablespoons olive oil ¼ cup + 2 tablespoons chopped fresh herbs, such as thyme, rosemary, parsley, basil and/or oregano S & P to taste 1 3½ pound fryer chicken, cut up 25 garlic cloves ¾ cup chicken broth In a small bowl, stir to combine, the lemon zest, lemon juice, olive oil, ¼ cup of the herbs, and salt and pepper (you can marinate the chicken for 15 minutes ONLY; otherwise the lemon juice will “cook” the chicken). Preheat oven to 425ºF. Arrange the chicken pieces in a roasting pan, and pour the lemon-herb mixture over. Arrange the garlic cloves all around the chicken, stirring them to coat with the mixture. Roast for about 45 minutes, or until the chicken pieces are golden brown. Remove the chicken from the pan. Add the broth to the pan and place on top of the stove over medium-high heat. Stir to scrape up the browned bits from the bottom of the pan, while smooshing the roasted garlic to thicken the sauce slightly. I like to transfer the chicken to a platter, pour the sauce over the chicken and then, garnish with the remaining 2 tablespoons herbs and lemon wedges. +++++++++++ Note this Ina Garten recipe requires extra-large eggs: Lemon Cakes Copyright 2001, Barefoot Contessa Parties!, All rights reserved Show: Barefoot Contessa 1/2 pound (2 sticks) unsalted butter at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest lightly packed (6 to 8 large lemons - Use only fresh lemon juice and zest) 3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, the key to great cakes is beating the butter and sugar until the mixture's until light and fluffy, about 5 minutes. With the mixer on medium speed add the eggs, (break the eggs into a dish before adding to the batter to avoid a bad egg or shells in the batter) 1 at a time, and the lemon zest. Sift together the flour, to make sure there are no lumps, baking powder, baking soda, and salt in a bowl. Separately, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately, beginning and ending with the flour. Divide evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Cook 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, cool for 10 minutes, invert them onto a rack set over a tray and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. Note: These cakes were glazed with a lemon glaze but the contributor thought the cakes were sweet enough without adding a confectioner’s sugar/lemon juice glaze.
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My Meyer bloomed in March/April and is blooming again as well as many of my other citrus trees. As long as the growing conditions are right for the Meyer, it can bloom often throughout the year. How big is your pot and plant? Maybe you are not giving enough fertilizer. I erred on the side of caution and underfed my trees. I contacted the manufacture of the fertilizer I was using to see what the correct dosage was for my pot and tree. Now all my trees have exploded with new growth and new blossoms. You didn't mention if you put your trees outside during the warm summer months or not. If you can, that is the best you can do for your trees as citrus don't make good houseplants unless you have the correct grow lights.
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Terri_PacNW
16 years ago
I make this cookie from Good Housekeeping all the time..

It is good with plain ol lemon...it is fabulous with Meyer.

I often just roll the dough into a log and chill for a bit and slice it off to bake. Drizzle with a powdered sugar glaze made with some of the juice and zest and a bit of milk or water.

Here is a link that might be useful: Lemon Sugar Cookies
shellm
16 years ago
Thank you for posting those Teri.My son would love them.Cant wait to give them a try.

Shell
doucanoe
16 years ago
You could use them in any recipe that calls for regular lemons. Here is a link to the lemon cookalong thread. Lots of good ideas there!

Here is a link that might be useful: Lemon Cookalong Thread
Terri_PacNW
16 years ago
Oh and on that recipe..I have successfully with no difference in texture or taste reduced the sugar to a scant cup. Especially works with the Meyers, as they are a bit sweeter than regular lemon.

Shell, you are welcome..The dough holds very well in the fridge or freezer well wrapped too.
shaun
16 years ago
The following is from a book given to me by our own Cathy, years ago!! Thanks again Cathy.

LEMON SUGAR

Combine the grated zest of 4 Meyer lemons with 3 cups of sugar. Store in a tightly covered jar for up to 1 month.

Note: Lemon sugar makes a quickly assembled and welcome gift for anyone who enjoys cooking. It performs culinary magic when added to baked goods, fruit desserts, hot or cold tea and cocktails. Fill a cork stoppered glass canister or antique canning jar wth the sugar and tie it up with a wide yellow ribbon. Attach a handmade card listing some of its uses if you like.

LEMON VODKA

Use a lemon zester to remove the zest from a lemon in one long spiraling strand. Drop the lemon peel into a 750 ml bottle of Vodka, seal and let sit at room temperature for about a week before using.

LEMON DROP COCKTAIL

1/4 cup lemon sugar
1 lemon wedge
1 1/2 ounces lemon vodka
3/4 ounce freshly squeezed lemon juice

Spread all but 1 tsp of the lemon sugar out on a saucer. Run the lemon wedge around the rim of a cocktail glass. Invert the glass and dip into the lemon sugar, coating the entire rim.

Combine the lemon vodka, lemon juice and remaining 1 tsp of lemon sugar and shake with cracked ice. Strain into the sugar rimmed glass and garnish with a lemon slice.
jakkom
16 years ago
This is our hands-down favorite with Meyers. Must be served with lots of softly-whipped, organic heavy cream - divine!

Lemon Sponge Pudding Cake

This is a lovely light dessert. All the ingredients are mixed in one bowl, but something magic happens in the oven: The batter separates into two layers, a creamy lemon pudding on the bottom, a light sponge cake on top. If you want to make a double recipe, it does NOT double when baking. Make a double recipe, but divide into two 1-qt stainless steel bowls or soufflÃ© dishes when baking.

INGREDIENTS
1/2 cup sugar
1/8 teaspoon salt (optional)
2 Tblsp all-purpose flour
1/3 cup Meyer lemon juice or 2 Tbls grocery store lemon juice
Finely grated zest of 1/2 lemon
2 eggs, separated
1 cup milk
Whipped cream, lightly sweetened

INSTRUCTIONS
Preheat the oven to 350 degrees. Butter (or spray with a canola cooking spray) a 1-quart baking dish or stainless steel mixing bowl. Get out a slightly larger pan, at least 2 inches deep, that will hold the pan(s) comfortably.

Combine sugar, salt and flour in a mixing bowl; stir to blend. Add the beaten egg yolks with the milk. Add the lemon juice and zest and stir until thoroughly blended.

Beat the egg whites in a bowl until stiff but not dry. Fold the beaten egg whites into the lemon mixture. Pour into the prepared baking dish.

Set the dish in the larger pan and pour in hot water to come halfway up the sides of the baking dish. Bake for 40-45 minutes, until the top is lightly browned and just begins to crack.

Serve warm or chilled, topped with whipped cream.
Serves 4-5
doucanoe
16 years ago
Just remembered these, too. Very good!

Lemon Brownies
Source: Marilyn (DanaIN)

1Â½ cup all-purpose flour
Juice from Â½ lemon
1Â½ cup sugar
Zest from 1 lemon
1 teaspoon salt
1 cup powdered sugar
1 cup (2 sticks) butter; room temperature
2 tablespoons fresh lemon juice
4 eggs
Additional lemon zest for garnish

Preheat oven to 350Â°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from Â½ lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Linda
jenn
Original Author
16 years ago
Wow -- thank you! So many great-sounding recipes. I'm thinking bars, cake (loaf or otherwise). Now I just need to choose which one....
pfmastin
16 years ago
Here's another Good Housekeeping recipe for a lemon cookie called Lemon Hearts. I make "stars" and they sell out at our church's cookie sale every year. The hearts would be cute for Valentine's Day.

Here is a link that might be useful: Lemon Hearts
rob333 (zone 7b)
16 years ago
Does my "wanted to make forever" file count? I am not sure I have ever seen a meyer lemon here. But if I did, this is what I'd make.

Happy Baking Jenn!

-Robin

Here is a link that might be useful: Lemon Sorbet

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