Meyer lemons are a sweeter, softer tasting lemon that is believed to be a cross between a lemon and mandarin orange. They are ripe during the holiday season and we have them in the CSA share this week as well as available on Marketplace to order.
You can use Meyer lemons like other lemons, just keep in mind that they will be sweeter. It is the sweetness that lends them to baking and desserts. Think lemon bars, tarts and holiday sweets. They also add balance to tart ingredients like cranberries.
I think of North African food when I hear Meyer Lemons. They preserve their lemons and use as a wonderful undertone in dishes from seafood, crackers, vegetable dishes and dessert syrup. My friend and favorite bartender in Boston is Moroccan and introduced me to preserved lemons. Thank you Kal! I have included a recipe below. You will need to purchase more lemons from Marketplace or contact Dena Aquilina at email@example.com to order a case box at a special price.
Here are a few recipes that are easy and look delicious to try. I also included a link sent by CSA member Susan with 100 things to do with a Meyer lemon. Thank you!
Amy Hetager, CSA Blogger
100 Things to do with Meyer Lemons
From the LA Times, sent by CSA Member Susan
Cranberry, Pomegranate and Meyer Lemon Relish
Adapted by Amy from Bon Appetit Magazine
I had posted this recipe last year and did some experimenting as I made it. The Meyer lemons are sweet so I reduced the amount of sugar. The CSA has great pomegranates so why not add the seeds. There was not enough juice in the pomegranate so you would need to buy juice for the recipe. Keep in mind that the Meyer lemons have thinner skin so be careful when you zest them.
3 cups cranberries
3/4 cup pomegranate juice
1/2 cup sugar
1/4 cup fresh Meyer lemon juice
Add all ingredients to a pan and bring to a boil, then reduce heat to simmer for a few minutes. Make sure that the sugar is melted and you are done! When it is cool, add the pomegranate seeds and parsley.
2 tablespoons finely grated Meyer lemon peel
pomegranate seeds from one fruit
fresh parsley for garnish
From Alton Brown
Easy recipe where you make a double boiler from a glass bowl and boiling water to cook the eggs. You can use lemon curd in tarts, ice cream and on lovely ricotta pancakes. I have been making ricotta at home that is so creamy in the pancake recipe from Zazie’s in San Francisco. Click here for the story and recipe that Tom Waits (who I listen to all the time) apparently loves. They are so good! This is a great blog to follow as well.
Preserved Meyer Lemons
From the Becks & Posh Blog
Why make preserved lemons? Many Moroccan and Middle Eastern recipes call for them and it is nice to have some on hand. I have read several recipes on how to preserve lemons, but I like this one from the Becks & Posh blog because it includes additional spices to add kick to the sweet lemon taste. These lemons will take about a month before they are ready to use and don’t have to be refrigerated.
Once you have the lemons ready for enjoying, here are some interesting recipes from the Serious Eats website. There is also the story of discovering the secret ingredient in grandma’s cooking. I have been following this site for a few years and there is always a good twist on ingredients that get my cooking juices flowing.
6-7 juicy, ripe Meyer lemons
1/4 cup salt
1 cinnamon stick, snapped in half
6 coriander seeds
4 black peppercorns
1 bay leaf