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When Beachlily sends you lemons...

12 years ago

Yes, indeed, talk about perfect timing for a box of sunshine! I got a nice big box from the mail lady last week and what did I find?

Meyer lemons! Not just any old Meyer lemons, look at the size of these things!

Since I know they aren't sprayed and I'm confident using the peels, I promptly sliced three of them into paper thin slices and put them into the freezer. I have this idea knocking around in my brain for tomato marmalade made with Great White Tomatoes and Meyer lemons....

I made some lemon and cranberry scones:

Bud and Makayla begged for some lemonade, so we did that:

I made chicken piccata, which I also posted on What's for Dinner:

Still lemons left? Makayla made lemon bars, for the first time ever. She was impressed with herself, LOL. We used the recipe from Cook's Illustrated and it was delicious:

I have a better picture of the lemon bars, but it's still on the camera, which I think is out in the truck. We took the Grandkids home tonight and wanted to take some pictures of the farm for Elery's grandkids, but it's 9 below zero right now and I am NOT going outside!

So, thank you, Beachlily, the timing was perfect. I've been running around like a crazy person, and this was a wonderful gift. Plus lemon bars, how could it be anything but good...

Annie

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Comments (6)

loves2cook4six
12 years ago
Yumm, Annie!

I found Meyer lemons at Costco and brought home a box. Made pastry cream for a croquembouche and it was sublime.

You've inspired me to make chicken picatta this weekend :)
annie1992
Original Author
12 years ago
Definitely go for the piccata, it was very good, not as sour as with regular Eureka lemons and the peels are thinner.

Lemon pastry cream? Now that sounds good, although I'm really leaning hard toward lemon curd...

Annie
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OMG...if you love lemon, you'll love these!
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Those look delicious,both dh and i like all things lemony. Although earlier this year he was on my S**t list.I was out grocery shopping and he was working in the yard when i left and still out there when i got back,and low and behold he had cut down our meyer lemon tree.I almost took him to divorce court(NOT).But i did give him a piece of my mind.He thinks it will come back,i don't know if it will or not.That tree gave a lot of lemons every year.. Kathi
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I have very few lemons on my Meyer tree right now - just enough to use about one a day, and so I think you are very lucky to get a package of them! The recipe sounds good also - last week-end Kevin and I bought blueberry muffins at TJ's, and they were good except that the blueberries were in clumps. I think I'll try your recipe. I have fresh blueberries, but it's better to bake with frozen ones because they do not break down when you stir them into the batter, according to ATK, but they used them to make scones. Now that I think about it, Kevin and I bought blueberry scones instead of muffins, but we were looking for muffins. Lemonade is always good, but I have found that I cannot drink more than one glass of limeade at a time, and I have three times as many limes as I do lemons. I guess I'll have to freeze some of the limes to make sure I have some for later. I agree that you need to add a bit more sugar when using Eureka lemons, and the Meyer lemons are especially good for lemonade - not too acidic at all. Lars
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The worst is when you mess with a recipe and the result is FANTASTIC...but then you can't remember exactly what it was that you did. :( I messed up making lemon bars once. This time, it wasn't on purpose. There were two lemon bar recipes in the book, one on each page. One was for traditional lemon bars, the other for a lemon-cheesecake type of bar. I started making one, and ended up finishing the other...no, I really don't know how I did it that...and the resulting bars were absolutely delicious. Never been able to make them again.
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Glad it's so popular :-) Colleen's Dead Easy Microwave Lemon Butter 4 oz butter 3/4 cup lemon juice (about 3 large or six small lemons) 1 cup sugar 4 eggs Peel yellow rind from lemons and reserve. Cut off white pith from lemons, halve them and remove any seeds. Place lemon flesh into blender and whiz into juice (should be more than 3/4 cup due to being fluffy). Add reserved rind to juice and whiz until finely ground. Place juice/rind mixture, sugar and butter into a largish microwave safe bowl. Microwave on high for 3 minutes, stirring halfway through. Meanwhile whiz eggs in the blender until thoroughly beaten (this eliminates any white stringy bits). Whisk eggs into mixture and microwave a further 5 minutes, stirring every minute, until thick. Cool and pour into sterilised jars. Store in refrigerator after opening. Makes 4 to 5 medium sized jars. If you overcook it and it separates (much nicer than "curdles" :-) ), beat another egg and stir in, cook a little longer.
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mustangs81
12 years ago
Lucky Lady and Ladyette! Love Meyer lemons and told BeauLily that I would plant a Meyer lemon tree because it makes such good lemonade-which they love to make. Thanks for the tip on ML for picatta, one of my favorites.
ruthanna_gw
12 years ago
What a wonderful bounty of lemony possibilities beachlily sent you, Annie. My #1 pick would be those luscious-looking lemon bars.

Here's an old link with many good lemon recipes that might give you some ideas to use up the rest.h

Here is a link that might be useful: Lemon recipes
Lars
12 years ago
My Meyer lemon tree only has a dozen lemons on it, and it appears that they are all getting ripe at the same time :(. When this happens, I freeze some of them whole, in Ziplock bags with the air removed, and then I defrost them later in the microwave, zapping them 10 seconds at a time until a bit soft (without the bag, of course). If I want to zest them, I do that before defrosting them.

Also, if you are making lemonade, I recommend that you save the rinds in the freezer (I use the foodsaver for this), and then you can pop the rinds into chicken stock that you are making or put them inside a chicken that you are roasting. I am very frugal with my Meyer lemons because I love them so much and am sure that you are enjoying them too. Mine are also in season right now, and I wish the season lasted longer, which is why I also have a Eureka lemon that gets ripe at a different time of year. Still, I prefer the frozen/defrosted Meyer lemons to a Eureka lemon.

Save your Meyer lemon rinds!

Lars
annie1992
Original Author
12 years ago
Oh trust me, Lars, I don't throw any of those rinds away!

Right now I have a bunch of them sliced paper thinly and frozen, with some tomato marmalade in mind for the summer when I have the Great White Tomatoes ripe!

Thanks, Ruthanna, I've bookmarked that thread now.

Cathy, the picatta (or piccata) is good, even the pieces of rind aren't bitter. When I look up recipes I get both spellings, though, so I use which ever one is in the name of the recipe. Wikipedia says both spellings are correct and Miriam Webster says "piccata" is right and Webster's doesn't even have it at all!

Annie

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