Seasonal Eating: Meyer Lemons

Meyer Lemon Blossoms courtesy of David Schexnaydre

So here it is! Our Meyer lemon round-up, a collection of lemon recipes of all sorts. I thought this would be a fun way to end our week of all things citrus. I am so thankful for all of you wonderful cooks in the blogging world, as this post (or Buff Chickpea) would not have been successful without all of your help, generosity, and kind comments (they really do keep me cooking). A huge thanks to all of you who submitted your recipes and ideas, I really love to hear what others are doing in the kitchen. And remember, if it's not a Meyer lemon specific recipe, I'm pretty sure the two are completely interchangeable. Just add a little more juice or zest than what the recipe calls for (if you like), as Meyer lemons have a more subtle taste. So here they are, in no particular order...

Have some Meyer lemons? Maybe you should make...

Strawberry Lemonade Cupcakes ...from Lindsay & Taylor of Love and Olive Oil (pictured above)

Meyer Lemon Cupcakes with Blueberry Buttercream Frosting ...from Melissa of The Boastful Baker

Meyer Lemon & Clementine Margarita ...also from The Boastful Baker

Meyer Lemon Custard Cups ...from Beryl of Cinemon Girl

Meyer Lemon Curd ...from Nate-n-Annie of House of Annies

Candied Meyer Lemon Peel ...from Phoo-D

Roast Chicken with Meyer Lemon & Sage ...from Phoo-D

Meyer Lemon Martini ...also from Phoo-D

Coconut, Meyer Lemon, & White Chocolate Cakes ...from Aran of Cannelle et Vanille (pictured above)

Spice Crepes with Meyer Lemon Applesauce ...from Lara of Cook & Eat

Preserved Meyer Lemons ...from Dayna of Vegan Visitor

Tofu & Chickpea Tagine ...also from Vegan Visitor

Meyer Lemon Icebox Cake ...from Marc of No Recipes

Lemon Icebox Cake Ice Cream ...from No Recipes

Pomegranate Lamb Tagine with Preserved Meyer Lemons ...from No Recipes

Bright & Sunny Lemon Linguine ...from No Recipes


Meyer Lemon Curd ...from No Recipes (pictured above)

Lemonhead Cupcakes with Lemon Cream from Julia of Dozen Flours

Christmas Iced Lemon Rounds ...from Sharon of Culinary Adventures of a New Wife

Meyer Lemon Poppyseed Yogurt Cake ...from Maggie & Shiv of Pithy and Cleaver

Mario Batali's Lemon Goat Cheese Cheesecake ...also from Pithy and Cleaver

Meyer Lemon Grain Salad with Asparagus, Almond, & Goat Cheese ...from Faith of the kitchn

Lemon, Chicken, & Leek Pot Pies ...from Aimee of Under the High Chair

Meyer Lemon & Fresh Cranberry Scones from Kristin of the Picky Cook


Meyer Lemon Kisses ...from Bron Marshall (pictured above)

Baked Lemon Cheesecake with Fresh Passionfruit ...also from Bron Marshall

Pasta & Vegetables with Warm Lemon Vinaigrette ...from the Picky Cook

Myer Lemon Marmalade ...from Simply Recipes

Meyer Lemon Sorbet ...from Elise of Simply Recipes

Perfect Lemonade ...from Simply Recipes

Lemon Tart ...from Simply Recipes

Meyer Lemon-Glazed Madeleines ...from Culinary Concoctions by Peabody

Lemon Tarragon Pasta ...from Rob of Big Caprese Salads


Lemon-Drenched Lemon Cake ...from Joy the Baker (pictured above)

Meyer Lemon & Fresh Cranberry Muffins ...from Everybody Likes Sandwiches

Frittata with Lemon Braised Green Beans ...from Ilva of Lucullian Delights

Lemon Ricotta Cookies with Lemon Glaze ...from Esi of Dishing up Delights

Chicken a la Dexter ...from Anna of Chef Wanabe

Poppy Seed Butter Cake with Warm Blueberry Sauce ...from Sue Doeden's All About Food

Lemon Torte with Strawberries Limoncello ...also from Sue Doeden's All About Food


Lemon Bars ...from Micha of Scraping the Skillet (pictured above)

Chicken with Roasted Lemons, Green Olives, & Capers ...from Kalyn's Kitchen

Greek Chickpea Soup with Lemon & Olive Oil ...also from Kalyn's Kitchen

Salted Meyer Lemon & Garlic Green Beans ...from Chas of it ain't so bad

Lemon Yogurt Cake (3 Ways)...from Mandy of Fresh from the Oven

Spicy Lemon Garlic Shrimp ...from Dragon's Kitchen

Roasted Vegetable & Lemon Orzo with Baby Spinach ...from Dragon's Kitchen

Lemon Butterfly Cupcakes ...from Dragon's Kitchen

Banana Blueberry Lemon Muffins ...from Dragon's Kitchen


Martha Stewart's Meyer Lemon Coffee Cake ...from The Food Librarian (pictured above)

Creamy Broccoli Lemon Soup ...from Nina of Veggie Wedgie

Lemon Meringue Tartlets ...from Anita of Dessert First

Lemon Poppyseed Shortbread ...from Dessert First

Lemon Mousse with Citrus Compote and Caramel Snaps ...from Dessert First

Lemon Frozen Yogurt with Raspberries ...from Dessert First

Meyer Lemon Tuiles ...from Peanut Butter and Julie

Meyer Lemon Cake ...from Peanut Butter and Julie


Meyer Lemon Semifreddo ...from Lisa of dandysugar (pictured above)

No Knead Lemon Rosemary Bread ...from Peanut Butter and Julie

Lemon-Thyme Popovers ...from Peanut Butter and Julie

Lavender Poundcakes with Lemon Glaze ...from Susan of Savoring Time in the Kitchen

Lemon Snow Balls ...from Savoring Time in the Kitchen

Limoncello ...from Savoring Time in the Kitchen

Lemon Cream Tart ...from Sara of Cupcake Muffin

Lemon-Chamomile Cream Pie ...from Cupcake Muffin


Meyer Lemon Cheesecake ...from Kristin of The Kitchen Sink (pictured above)

Sparkling Strawberry Lemonade ...from Cupcake Muffin

Triple Lemon Cupcakes ...from Cupcake Muffin

Tart au Citron ...from Annie of Yes, I want to see the dessert menu!

Shrimp Gratin with Panko Bread Crumbs, Lemon and Rosemary ...from Jenn of Chocolate Shavings

Fine Cooking's Tips and Suggestions for making Lemon Curd ...suggested by Kathy of 60-or-Bust

Fine Cooking's Lemon Curd Recipe ...also suggested by Kathy of 60-or-Bust

Lemon Poppy Seed Cake with Meyer Lemon Mousse from Helen of Tartelette (pictured below)


Lemon Risotto ...from Deb of Smitten Kitchen

Lemon Bars ...from Smitten Kitchen

Lemon Layer Cake ...from Smitten Kitchen

Lemon Pound Cake ...from Smitten Kitchen

Lemon Ricotta Pancakes with Sauteed Apples ...from Smitten Kitchen

Whole Lemon Tart ...from Smitten Kitchen

Paula Wolfert's Hummus ...from Smitten Kitchen

Shaker Lemon Pie ...from Smitten Kitchen

Lemon Yogurt Anything Cake ...from Smitten Kitchen (pictured below)

And don't forget my recipes!

Meyer Lemon Sorbet

Lemon Ricotta Muffins

Iced Meyer Lemon Cookies

Meyer Lemon Olive Oil

Thanks again to everyone who participated. Enjoy citrus season!

Meyer Lemon Sorbet

Did You Know? Legend has it that the Roman emperor Nero used to send his slaves scurrying to the mountains to collect snow and ice to make flavored ices, the precursors to ice cream, in the first century.

I was so excited to try this recipe out. My ice cream maker attachment just came in the mail, and this was my first shot at homemade ice cream...well sorbet actually, but you get the idea. I assembled all of the individual parts, and made the lemon/syrup mixture early in the day, and just stuck it in the fridge to chill for a while. Then when my Dad came home from work, I had him set up the actual ice cream maker, so all I had to do was pour the juice into the machine. I was too lazy to read the instructions, so I just decided waiting for someone else to would be better. So for all you "do ahead of time" people, this recipe is perfect.

It couldn't have been any easier. I was so surprised at how quickly and effortlessly homemade sorbet comes together. A perfect excuse to make this frozen treat all the time. I can't wait to try out some real ice cream and frozen yogurt recipes. The possibilities for mix-ins seem endless. I would love to hear some of your favorite concoctions.

As for the sorbet? It was really tasty, but very strong. I recommend this for the lemon lovers in your life. I might leave out the zest the next time I make something like this, but all of that aside, it really was good. I would definately make this again, if not only for the feelings of warm, Summer months it brought with every spoonful. The texture was so smooth, and the flavor was tart, sweet, and refreshing all at once. I imagine you could substitute any fruit juice here with excellent results, but going with our lemon kick, I went for the Meyer.

Meyer Lemon Sorbet
1 cup water
2 tablespoons Meyer lemon zest (about 2 - 3 lemons)
2 cups Meyer lemon juice (about 10 lemons, some you zested)
1 cup sugar
1/3 cup limoncello (vodka is ok to substitute)

Place water, zest and sugar into small saucepan and bring to a boil. Let boil for one minute and then remove from heat.

Pour lemon juice through a chinois or sieve to remove the seeds and pulp. Add 1/3 cup of limoncello to the juice and place in an ice bath to chill. Pour cooled zest and sugar mixture through chinois or sieve, and into the ice bath with the juice. Stir to mix and chill mixture in the ice bath (or freezer) until less than 45° F. Pour into ice cream maker and freeze according to your maker's instructions.

Once chilled, remove the sorbet from the ice cream maker and place in an odor-free container. Chill the container of sorbet for several hours in the freezer. Because of the alcohol, it will always be a tiny bit soft (which I love).

...REMINDER...

Don't forget to send me your links for all those lemon recipes you have stashed away! I've already received so many, and I can't wait to show you all. Thanks again to everyone who has participated, and if you don't know what I'm talking about, read the end of this post.

Lemon Ricotta Muffins

Did You Know? Ricotta, meaning twice-cooked, is made from the whey that is drained off while making cheeses such as mozzarella and provolone, and is technically not a cheese at all.

I first made these muffins a few years ago, when my sister, best friend, and I were creating a full on lemon-inspired meal. We had a flavorful lemon spaghetti for dinner, accompanied by a lemon dressed salad, and finished off with these fluffy biscuits. The whole meal, courtesy of Giada de Laurentiis, was so tasty, and these Lemon Ricotta Muffins were definately our favorite part. I love what ricotta cheese does to baked goods. It lightens, and fluffs, and imparts such a lovely consistency to the batter. I had had a lot of success adding it to our favorite pancake recipe, so I was almost positive this recipe would prevail. And whatever you do, don't substitute for the almond extract. The intense flavor it provides works so beautifully with the fresh lemon.

When I decided to dedicate a week or so to the seasonal Meyer lemon, I immediately thought of these, and the flavor that this hybrid citrus of sorts would provide. They were a favorite of my sisters, so I thought I would surprise her with this fresh and fluffy breakfast treat...

They turned out to be a huge hit with my whole family, especially the girls. There's just something about a tiny cupcake, wrapped in pale pink paper, and sprinkled with sugar crystals. These would be perfect for a Mother's Day brunch, or just a get-together with girlfriends. And that doesn't mean the men in your lives won't love them just the same, I just don't think they'll appreciate the delicate daintiness of them.

Lemon Ricotta Muffins
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar for sprinkling
1 stick unsalted butter, softened
1 tablespoon finely grated Meyer lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh Meyer lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners, and preheat your oven to 350 degrees.

Whisk the flours, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Using an ice cream scoop, divide the batter among the prepared muffin cups. Sprinkle the tops with almonds and then the remaining 1 teaspoon of sugar. Bake until the muffins just become pale golden on top, about 22-24 minutes. Cool slightly. Serve warm or at room temperature.

...REMINDER...

Don't forget to send me your links for all those lemon recipes you have stashed away! I've already received so many, and I can't wait to show you all. Thanks again to everyone who has participated, and if you don't know what I'm talking about, read the end of this post.

Iced Meyer Lemon Cookies

Did You Know? Lemon trees bloom and produce fruit year-round. Each tree can produce between 500 and 600 pounds of lemons in a year.

I asked my mom to clean my bathroom the other day, and in return, I promised her a batch of these Iced Meyer Lemon Cookies. Pretty fair trade right? We were browsing through different recipes that would use up some Meyer lemons, and I am so glad we settled on this one. Just because it's the season of perpetual dieting, doesn't mean we all don't deserve a break. These cookies are so light and refreshing. They remind me of a spritzer, not that I have ever had a spritzer cookie, but the name just seems right, don't you think?

I made two variations of these. Both use all the same ingredients, I just played with the baking time on each, and the thickness of the cookie. Now usually I am a big fan of the cookie that stays soft for days, but with these, I must admit I loved the crispy version. I flattened the dough out really thin, and baked them a few minutes longer so that the edges got nice and golden. They were unbelievable! Hot from the oven, or cooled and iced, they were a really nice accompaniment to my Nutcracker Sweet Tea.

Everything about these cookies was so bright and tasty, and a much needed pick-me-up from these cold, snowy days. Flecked with bits of Meyer zest, and drizzled with lemony-fresh icing, they filled my head with memories of Summer. So if you, like me, are in need for a brief moment of sunlight, make these cookies, I promise you'll love them!

Iced Meyer Lemon Cookies
Dough
2 1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 tablespoons finely grated Meyer lemon rind (3 lemons)

Icing
2 tablespoons Meyer lemon juice
1 tablespoon finely grated Meyer lemon rind (2 lemons)
1 cup powdered sugar

Mix butter on high speed until fluffy, then add the sugar and egg. Continue mixing on medium speed adding vanilla extract and 1 1/2 tablespoons lemon rind.

In a separate bowl, sift together the dry ingredients. Mixing on low speed, slowly add the flour mixture to the creamed butter mixture until blended, scraping the sides of the bowl occasionally. Gather dough into a ball, cover with plastic wrap, and refrigerate for 1 hour.

While the dough is being chilled, juice the lemons you removed the zest from earlier. Add the remaining lemon rind to the powdered sugar, then slowly add the lemon juice. You want the icing to be thick enough to form stripes, but runny enough to drizzle out of a baggie (leave it on the thicker side if you're unsure - you can always add more lemon juice or water).

Preheat the oven to 375 degrees at some point before the dough is done chilling.

Remove the dough from the refrigerator, and using a mini ice-cream scoop, scoop the dough balls onto an ungreased cookie sheet. Flatten the cookies with a glass or measuring cup, coating the bottom of the glass or cup with sugar between flattening. The flatter the cookie, the crispier they will be. I made both crispy and cakey to suit either preference (but like I said crispy was better).

Bake for 10-12 minutes until the edges are golden brown. If you want really crispy cookies, don't pull them out of the oven until the edges are really nice and brown. Remove from the oven and tranfer to racks to cool completely.

When ready to frost, pour the icing mixture into a plastic baggie. Snip the corner off of the plastic bag and pipe stripes along the cooled cookie tops. Let the icing harden fully before transferring to storage container. The original recipe said it made around 24 cookies, but I made 45 using my mini ice-cream scoop.

...REMINDER...

Don't forget to send me your links for all those lemon recipes you have stashed away! I've already received so many, and I can't wait to show you all. Thanks again to everyone who has participated, and if you don't know what I'm talking about, read the end of this post.

Meyer Lemon Olive Oil

Did You Know? The word "ascorbic," as in ascorbic acid (the name for Vitamin C), means "no scurvy"?

It's citrus season, and the Meyer lemons are plentiful, not to mention gorgeous. Unlike their more common counterpart, the Eureka, the Meyer variety are thin-skinned, much less tart, and very delicious eaten raw like a clementine. They're smooth and sunny, and so very fragrant. Smelling almost rosemary-like, these small gems are something you definately want to take advantage of while you can (be it just to brighten up these dreary days).

Besides the beauty of the lemons, consider your own beauty. The health benefits of citrus fruit is remarkable. I find it quite synergistic that cold season goes hand in hand with citrus season, providing ailing patients plenty of Vitamin C to combat with. Besides reducing the duration of colds, Vitamin C has been shown to protect against stroke and heart disease. Citrus fruits in general are a rich source of vitamins, minerals, and dietary fiber, and are essential for normal growth and development. Also found in citrus fruits, are non-nutrient compounds called phytochemicals, which have been shown to reduce the risk of many chronic diseases.

So because citrus season is in full swing, I thought I would devote this next week (or two) to all things Meyer lemon. Up first is this simple olive oil infusion that can transform any of your dishes. From salad dressings, to baked goods, to alfredo sauce, the possibilities are endless. The oil is subtly infused with the delicate scent Meyer lemons provide, and is in no way overpowering.

Stay tuned all this week for recipes, tips, and suggestions for those piles of lemons you'll see at the market. Until then here's the oil...

Meyer Lemon Olive Oil
1 cup olive oil
Peel from 2 Meyer lemons

Warm the olive oil and the peel over very low heat for 20 minutes. Allow to cool for half an hour. Strain and pour into an antique stoppered bottle, or any bottle you may have.

...READ ME PLEASE...

I would love to do a round-up of a bunch of different recipes or ideas for Meyer lemons, and I want you all to participate. If you would be so kind to submit any recipe/suggestion/etc. for what you do with Meyer lemons, I would be so appreciative. That way we can have one big post to turn to when we might be a little stumped, and a big list is such a good way to get the creative juices flowing. Even if you don't have a Meyer lemon specific recipe, a lemon recipe of any kind will work, as we can substitute extra Meyer lemon juice or zest to equal things out. Just email me or leave a comment with a link to your lemon post, and I'll post them all for our round-up. If you have yet to post a lemon recipe, try to this week, or send me the full recipe and I'll post that, giving you credit of course. I think it will be a lot of fun. Thanks in advance, I can't wait to read them!