I have meyers lemons but can't decide what to make with them?!
Answers: My family has a meyer's lemon tree, and the lemons are ripe in the middle of winter. We have 6 lemons sitting in the fridge right now and many more that haven't been harvested yet. What are some suggestions on food items that we could make with them?
Meyers Lemon bars
Crust:
1 cup all purpose flour
1/2 cup confectioners' sugar
1/8 tsp sea salt
4 ounces (1 stick) organic butter, cold and cut into 1/2 inch pieces
Filling:
2 large free-range eggs
1 cup superfine sugar
2 Tablespoons all-purpose flour
1/8 teaspoon sea salt
2-3 teaspoons finely grated Meyer lemon zest
1/4 cup freshly squeezed Meyer lemon juice
Preheat oven to 350F.
Butter and line an 8-inch square pan with parchment paper.
CRUST
Combine flour, confectioners' sugar and salt in the bowl of a food processor. Add butter and pulse until the mixture is pebbly. With chilled fingers, press dough evenly but lightly into the bottom of your prepared pan.
Bake until barely golden; about 18-20 minutes. Set aside and make filling.
In a medium bowl, whisk together eggs, sugar, flour and salt. Whisk in lemon zest and lemon juice until well combined. Pour evenly over crust.
Bake until filling is just set; about 15 to 18 minutes. Cool completely before serving.
Lightly dust with sieved confectioners' sugar: can lay a doily over the bars for a pretty design.
Cut bars on the diagonal for a diamond-shape bar.
Serve these luscious, perfect bars on small doilies for a spectacular presentation.
http://www.foodnetwork.com/food/recipes/...
Oh My Make a fresh lemon pie.
you also could make lemon marmalade if you like ..... I love unusual marmalades like lime marmalade, ginger marmalade ..... and I think there are old recipes that include nuts and spices for these things ..... originally called a 'marmlet' .... and coveted by the upper classes in England, packed in a crock and wraped in a 'marmlet box'
Make Limoncello, the Italian after dinner drink that's served from the freezer.........this is a great recipe, courtesy of Giada De Laurentiis from the Food Network:
10 lemons
1 (750-ml) bottle vodka
3 1/2 cups water
2 1/2 cups sugar
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature.
Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Christopher
Lemon Cake with Lemon Filling and Lemon Butter Frosting
INGREDIENTS
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 cup butter
* 1 1/4 cups white sugar
* 3 eggs
* 1 teaspoon vanilla extract
* 1 cup milk
*
* 1 tablespoon grated lemon zest
* 1/2 cup fresh lemon juice
* 1 tablespoon cornstarch
* 6 tablespoons butter
* 3/4 cup white sugar
* 4 egg yolks, beaten
*
* 4 cups confectioners' sugar
* 1/2 cup butter, softened
* 2 tablespoons fresh lemon juice
* 1 teaspoon grated lemon zest
* 2 tablespoons milk
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix together the flour, baking powder and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
4. To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
5. Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
6. To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
7. To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Meyer Lemon Marmalade
5 jars 2 hours 1 hour prep
12 medium organic meyer lemons (3 pounds)
3 cups sugar
1. Rinse the lemons and pat dry. Halve the lemons crosswise and juice them, reserving the juice. Using a spoon, scrape the pulp and seeds from the halves. Using a sharp knife, slice the peels 1/8 inch thick.
2. In a large, heavy saucepan, cover the strips with 8 cups of cold water and bring to a boil; boil for 1 minute. Drain the strips and rinse under cold running water. Blanch two more times; the final time, drain the strips but do not rinse them.
3. Return the strips to the saucepan. Add the reserved juice and the sugar. Simmer over moderate heat, stirring to dissolve the sugar, then skimming any foam, until the marmalade sets, about 30 minutes.
4. Spoon the marmalade into 5 hot 1/2-pint canning jars, leaving 1/4 inch of space at the top, and close with the lids and rings. To process, boil the jars for 15 minutes in water to cover. Let stand at room temperature for 2 days before serving.
MAKE AHEAD The processed marmalade can be stored in a cool, dark place for up to 1 year. Refrigerate after opening.