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Meyer Lemon and Thyme Truffles

Meyer Lemon and Thyme Truffles



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Ingredients

  • Bittersweet Chocolate Truffle base (click for recipe)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 1/2 tablespoons fresh Meyer lemon juice
  • 1 teaspoon finely chopped Meyer lemon peel (yellow part only)

Recipe Preparation

  • Follow recipe for Bittersweet Chocolate Truffle base (see recipe above), adding fresh thyme leaves to simmering cream. Remove from heat and let steep 20 minutes (do not strain). Stir in lemon juice and peel. Mix into melted chocolate. Chill truffle base and form truffles. Drop each freshly coated truffle (or just–formed, uncoated truffle) into bowl of cocoa nibs and turn to coat.

Recipe by Katrina Markoff CEO of Vosges Haut Chocolat in Chicago,Reviews Section

100 things to do with a Meyer lemon

IF Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme.

Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit. A cross between a lemon and a sweet orange, imported to the U.S. from China exactly 100 years ago by the man whose name they bear, the Meyer lemon is a furiously addictive fruit.

With sweeter juice, a thinner peel, less acid and a more floral scent (and taste) than other lemon varieties, Meyers are as much fun to cook with as they would be to paint.

In fact, we're counting the ways. High on the list are a few fantastic recipes. Slide slices of Meyer lemons under the skin of a pair of Cornish game hens, strew the roasting pan with more, then toss in some fennel and olives. Or try chef Marcus Samuelsson's method of quick-preserving citrus peels and use the result -- tart and salty and utterly lemony -- in a fantastically colorful dish of spicy piri piri shrimp and black rice. On the sweet side, make a Meyer lemon ice cream, loading the custard with peel as well as juice -- and a hint of cardamom, the spicy notes bringing out the floral depth of the Meyer's flavor. (This recipe is inspired by longtime Chez Panisse pastry chef Lindsey Shere, one of the first to put Meyer lemons on the culinary map.)

There are probably more things -- in heaven, on Earth, in citrus groves -- that you can do with these yellow beauties than we can dream of. But we can try.

Here are the top 100 things to do with a Meyer lemon.

1. Make Meyer lemonade.

2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).

3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-preserved" Meyer lemons (see recipe).

4. Make Meyer lemon-cardamom ice cream (see recipe).

5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.

6. Candy the peel, dusting with superfine sugar.

7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.

8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).

9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.

10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).

11. If you don't mind delayed gratification, make classic preserved lemons (different from chef Samuelsson's because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.

12. Grate Meyer lemon peel into a bowlful of Chantilly cream.

13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.

14. Make Meyer lemon curd.

15. Try your hand at individual Meyer lemon frozen soufflés.

16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.

17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.

18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.

19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots serve simply, with slices of grilled bread.

20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.

21. Make Meyer lemon chiffon cupcakes.

22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.

23. The next time you roast a duck, place slices of Meyer lemon in the cavity.

24. Make Meyer lemon hollandaise sauce.

25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's Meyer lemon salsa (from "Sunday Suppers at Lucques" see the recipe at latimesblogs.latimes.com/dailydish).

26. Squeeze some into your child's hair after washing it, or before a day at the beach.

27. Make Meyer lemon gelée.

28. Bake Meyer lemon meringue pie.

29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.

30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.

31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.

32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.

33. Drop slices of Meyer lemon into a classic court bouillon.

34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.

35. Throw a Meyer lemon for your dog to catch and play with you'll lose the lemon, but your dog's breath will smell fantastic.

36. Drop a few slices into a pot of iced tea.

37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.

38. Put a twist of Meyer lemon into a martini.

39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.

40. Send a box of Meyer lemons to friends or relatives out of state.

41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.

42. Add Meyer lemon zest to French toast.

43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.

44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of cayenne to a strong pot of tea.

45. Add thin slices of Meyer lemon to a pan of cooking zucchini.

46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache with Meyer lemon peel.

47. Squeeze a Meyer lemon over a freshly cut papaya or guava the acid brings out the flavor.

48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6), then use it to make Bellinis (No. 74) or granitas (No. 49).

49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple syrup, stirring it in the pan from time to time as it freezes.

50. Knead the zest from a couple of Meyer lemons into the dough when you make oatmeal bread.

51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs, then whisking hot broth into this mixture. Serve the sauce with fish or steamed artichokes.

52. While making an apple pie, squeeze a Meyer lemon over your apple slices to keep them from discoloring -- and give them a boost of flavor.

53. Make a Meyer lemon crème Anglaise.

54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.

55. Top pan-seared scallops with a squeeze of Meyer lemons.

56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.

57. Slice a few Meyer lemons and put them into your bath with a sprinkle of lavender and rosemary.

58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.

59. Make a crêpes suzette using Meyer lemons instead of oranges.

60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made with duck and olives.

61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.

62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.

63. Roast a combination of green, black and cured olives with olive oil and a few Meyer lemon peels.

64. Make a Meyer lemon aioli for your crab cakes.

65. Pan-fry slices of Meyer lemon with baby artichokes.

66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.

67. Add classic or quick preserved Meyer lemons to your best harissa recipe.

68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream and top with grated Meyer lemon peel.

69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine lobster and drawn butter.

70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and red onions.

71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips

72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.

73. Add grated Meyer lemons to your favorite shortbread recipe.

74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and strips of peel.

75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and squeeze a Meyer lemon onto your toothbrush at night.

76. Spread thinly sliced Meyer lemons across a whole poached salmon.

77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into a vodka martini.

78. Repeat No. 77, but drop the peel into a mug of hot chocolate.

79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice cream, then freeze them.

80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and then pour the sauce over pan-fried skate.

81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon mayonnaise.

82. Squeeze a Meyer lemon over a plate of steak tartare serve with flatbread and a raw duck egg.

83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the peel will perfume the honey while it slowly candies in the jar.

84. Squeeze wedges of Meyer lemons onto fresh fish tacos.

85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says he doesn't really cook with the Meyer lemons he harvests, but he really likes to smell them as he picks them.

86. Open a Meyer lemonade stand on your street.

87. Make Italian chef Gennero Esposito's sweet and sour lemon sauce, from "Adventures of an Italian Food Lover" by Faith Willinger (see the recipe at latimesblogs.latimes.com/dailydish).

88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer lemon, then slowly suck out the sugared juice.

89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.

90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.

91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of Esposito's lemon sauce (No. 87).

92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with bottarga.

93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.

94. Make maître d'hôtel butter with French butter, minced fresh herbs and finely minced classic (No. 11) preserved Meyer lemons.

95. Soak your grandmother's old linens in a bowl of Meyer lemon juice and water to brighten them.

96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer lemon zest.

97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or Italian bread salad.

98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your own or other people's children.

99. Make Meyer lemon marmalade.

100. Observe it and its fellows on the tree above you, as you sit, your back against the trunk, preferably enjoying a picnic.


Meyer Lemon Roasted Chicken with Herbs

Ingredients:

1 organic fresh chicken (such as Bell & Evans) 3 1/2 to 4 pounds
Kosher Salt
Freshly ground black pepper
1 onion, cut into quarters
1 large Meyer Lemon, cut into quarters
1 celery stalk, cut into for pieces
1 1/2 tablespoons Meyer Lemon juice
3 tablespoons extra-virgin olive oil
1/2 teaspoon chopped rosemary, plus 2 whole sprigs
1/2 teaspoon chopped thyme, plus 2 whole sprigs

Directions:

Preheat oven to 350 degrees. Wash and pat dry chicken with paper towels. Salt and pepper the inside cavity of the chicken as well as the outside of the bird. Set aside.

Meanwhile, prepare the baking pan. Spray a cooking rack and a shallow baking pan with cooking spay. Set the rack inside of the pan (a V-rack works best).

Place the onion, Meyer Lemon, celery, 2 sprigs of rosemary and 2 sprigs of thyme inside the cavity of the chicken. Truss the bird, if you would like. (I did not truss my bird.) .

Whisk together the Meyer Lemon juice, olive oil, chopped rosemary and chopped thyme. Brush the mixture, with a pastry brush, all over the chicken, beginning with the underneath of the chicken and finish with the breast side up. Place chicken, breast side up, in the prepared V-rack and pan.

Cook in preheated oven for 20 minutes per pound, plus an additional 15 minutes. *Check the temperature of the chicken at this point. The breast should be at 157 degrees before removing from the oven (and 167 degrees in between the leg and the thigh).

Once you have achieved that temperature, remove from the oven and let sit 10-15 minutes to rest. The chicken will continue to cook and the temperature should rise to about 160 degrees (in the breast) and 170 (in the thigh) for a properly cooked chicken.


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  • Plain Greek-style yogurt: I like the 11% fat kind, but regular 3.25% fat is still perfect. A lower-fat yogurt is more sour and will need an extra splash of olive oil to truly round out the sharpness, but let your preferences and tastebuds be your guide.
  • Mayonnaise: the creamy powerhouse makes a perfect dressing base.
  • Lemon: we use the juice and zest. Use a microplane or fine grater to gather all of the flavour-packed peel before you juice the lemon.
  • Olive oil: as mentioned above, fat is required to balance acidity and a splash makes the dressing come together in perfect harmony.
  • OPTIONAL: stir in 1 tbsp minced fresh herbs (parsley, dill or chives), 1/2 tsp freshly ground black pepper, up to 1 tsp smoked paprika, or a squirt of sriracha.


Directions

1. Preheat oven to 350 degrees. Generously season the chicken pieces with salt and pepper. In a large skillet, heat 2-3 tablespoons olive oil over medium heat. Brown the chicken for 4-5 minutes on each side (work in batches if necessary). Place the chicken in a large ceramic baking dish and set aside.

2. Remove pan drippings, return skillet to the stove and add 2 tablespoons of oil. Saute the onion slices for about 5 minutes over medium heat. Add cinnamon stick, thyme, and chicken stock to the frying pan and bring to a boil. Reserve 1/4 cup liquid for the picada (if making). Pour everything else over the chicken. Scatter the carrot pieces around the chicken. Bake, uncovered, for 60 minutes.

3. While the chicken cooks, make the picada. Add 2 tablespoons olive oil to a clean skillet and toast the slice of bread over medium-high heat until it is crisp and golden on both sides set on a paper towel to drain. Return the skillet to the burner, leaving any leftover oil from frying the bread. Next, sauté the almonds for 2-3 minutes until they turn golden brown, stirring to prevent burning. Remove the almonds and set aside. Turn the heat down to medium-low and add a little more oil to the skillet if needed. Simmer the garlic slices in the oil for about 2-3 minutes, stirring gently with a spatula, until they are golden on both sides (be careful not to let them burn). Turn off heat and transfer the garlic to a plate.

4. Tear the slice of bread into several pieces. Combine the bread, almonds, and garlic in a food processor and whirl until it begins to form a smooth paste. Add reserved chicken stock, minced parsley, and salt to taste. Whirl again briefly. If you don’t have a food processor, you can use a mortar and pestle to mash everything together into a paste.

5. Peel the feijoas when the chicken is close to being done (the quickest method is to slice them in half and scoop out the fruit with a spoon). Toss the peeled fruit in 1 TBSP lemon juice.

6. When the chicken has cooked for 60 minutes, remove it from the oven and stir the picada (if using) into the broth. Sprinkle raisins around the dish and arrange feijoas around the chicken. Return to the oven and cook for 15 minutes. Remove from oven, garnish with parsley and serve.

This dish goes well with green beans and a side of mashed potatoes to soak up the sauce.


100 things to do with a Meyer lemon

IF Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they're sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme.

Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit. A cross between a lemon and a sweet orange, imported to the U.S. from China exactly 100 years ago by the man whose name they bear, the Meyer lemon is a furiously addictive fruit.

With sweeter juice, a thinner peel, less acid and a more floral scent (and taste) than other lemon varieties, Meyers are as much fun to cook with as they would be to paint.

In fact, we're counting the ways. High on the list are a few fantastic recipes. Slide slices of Meyer lemons under the skin of a pair of Cornish game hens, strew the roasting pan with more, then toss in some fennel and olives. Or try chef Marcus Samuelsson's method of quick-preserving citrus peels and use the result -- tart and salty and utterly lemony -- in a fantastically colorful dish of spicy piri piri shrimp and black rice. On the sweet side, make a Meyer lemon ice cream, loading the custard with peel as well as juice -- and a hint of cardamom, the spicy notes bringing out the floral depth of the Meyer's flavor. (This recipe is inspired by longtime Chez Panisse pastry chef Lindsey Shere, one of the first to put Meyer lemons on the culinary map.)

There are probably more things -- in heaven, on Earth, in citrus groves -- that you can do with these yellow beauties than we can dream of. But we can try.

Here are the top 100 things to do with a Meyer lemon.

1. Make Meyer lemonade.

2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).

3. Make shrimp piri piri with black rice and chef Marcus Samuelsson's "quick-preserved" Meyer lemons (see recipe).

4. Make Meyer lemon-cardamom ice cream (see recipe).

5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.

6. Candy the peel, dusting with superfine sugar.

7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.

8. Take a cue from Quinn Hatfield of Hatfield's in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).

9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.

10. Adapt Claudia Roden's recipe for orange-almond cake (in "The New Book of Middle Eastern Food," the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).

11. If you don't mind delayed gratification, make classic preserved lemons (different from chef Samuelsson's because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.

12. Grate Meyer lemon peel into a bowlful of Chantilly cream.

13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.

14. Make Meyer lemon curd.

15. Try your hand at individual Meyer lemon frozen soufflés.

16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.

17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.

18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.

19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots serve simply, with slices of grilled bread.

20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.

21. Make Meyer lemon chiffon cupcakes.

22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.

23. The next time you roast a duck, place slices of Meyer lemon in the cavity.

24. Make Meyer lemon hollandaise sauce.

25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin's Meyer lemon salsa (from "Sunday Suppers at Lucques" see the recipe at latimesblogs.latimes.com/dailydish).

26. Squeeze some into your child's hair after washing it, or before a day at the beach.

27. Make Meyer lemon gelée.

28. Bake Meyer lemon meringue pie.

29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.

30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.

31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.

32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.

33. Drop slices of Meyer lemon into a classic court bouillon.

34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.

35. Throw a Meyer lemon for your dog to catch and play with you'll lose the lemon, but your dog's breath will smell fantastic.

36. Drop a few slices into a pot of iced tea.

37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.

38. Put a twist of Meyer lemon into a martini.

39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.

40. Send a box of Meyer lemons to friends or relatives out of state.

41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.

42. Add Meyer lemon zest to French toast.

43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.

44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of cayenne to a strong pot of tea.

45. Add thin slices of Meyer lemon to a pan of cooking zucchini.

46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache with Meyer lemon peel.

47. Squeeze a Meyer lemon over a freshly cut papaya or guava the acid brings out the flavor.

48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6), then use it to make Bellinis (No. 74) or granitas (No. 49).

49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple syrup, stirring it in the pan from time to time as it freezes.

50. Knead the zest from a couple of Meyer lemons into the dough when you make oatmeal bread.

51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs, then whisking hot broth into this mixture. Serve the sauce with fish or steamed artichokes.

52. While making an apple pie, squeeze a Meyer lemon over your apple slices to keep them from discoloring -- and give them a boost of flavor.

53. Make a Meyer lemon crème Anglaise.

54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.

55. Top pan-seared scallops with a squeeze of Meyer lemons.

56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.

57. Slice a few Meyer lemons and put them into your bath with a sprinkle of lavender and rosemary.

58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.

59. Make a crêpes suzette using Meyer lemons instead of oranges.

60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made with duck and olives.

61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.

62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.

63. Roast a combination of green, black and cured olives with olive oil and a few Meyer lemon peels.

64. Make a Meyer lemon aioli for your crab cakes.

65. Pan-fry slices of Meyer lemon with baby artichokes.

66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.

67. Add classic or quick preserved Meyer lemons to your best harissa recipe.

68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream and top with grated Meyer lemon peel.

69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine lobster and drawn butter.

70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and red onions.

71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips

72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.

73. Add grated Meyer lemons to your favorite shortbread recipe.

74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and strips of peel.

75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and squeeze a Meyer lemon onto your toothbrush at night.

76. Spread thinly sliced Meyer lemons across a whole poached salmon.

77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into a vodka martini.

78. Repeat No. 77, but drop the peel into a mug of hot chocolate.

79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice cream, then freeze them.

80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and then pour the sauce over pan-fried skate.

81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon mayonnaise.

82. Squeeze a Meyer lemon over a plate of steak tartare serve with flatbread and a raw duck egg.

83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the peel will perfume the honey while it slowly candies in the jar.

84. Squeeze wedges of Meyer lemons onto fresh fish tacos.

85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says he doesn't really cook with the Meyer lemons he harvests, but he really likes to smell them as he picks them.

86. Open a Meyer lemonade stand on your street.

87. Make Italian chef Gennero Esposito's sweet and sour lemon sauce, from "Adventures of an Italian Food Lover" by Faith Willinger (see the recipe at latimesblogs.latimes.com/dailydish).

88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer lemon, then slowly suck out the sugared juice.

89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.

90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.

91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of Esposito's lemon sauce (No. 87).

92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with bottarga.

93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.

94. Make maître d'hôtel butter with French butter, minced fresh herbs and finely minced classic (No. 11) preserved Meyer lemons.

95. Soak your grandmother's old linens in a bowl of Meyer lemon juice and water to brighten them.

96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer lemon zest.

97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or Italian bread salad.

98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your own or other people's children.

99. Make Meyer lemon marmalade.

100. Observe it and its fellows on the tree above you, as you sit, your back against the trunk, preferably enjoying a picnic.


75 Lemon Dessert Recipes

With summer fast approaching it is time for all the wonderful flavors the summer season has to offer. Citrus is one of my most favorite summer flavors, Lemon happens to be at the top of that list. Today I have gathered some pretty amazing recipes to help inspire your summer baking, 75 Lemon Dessert Recipes in fact! There is something for everyone, I don’t even know where to start myself. Enjoy!


Lemon Loaf | Averie Cooks


Lemon Blueberry Cake | Sally’s Baking Addiction


Lemon Butter Cookies | A Teaspoon of Happiness


Sticky Lemon Rolls | The Kitchn


Cranberry Lemon Bars | Life and Kitchen


Meyer Lemon Parfaits | Cravings of a Lunatic


Lemon Meringue Pie Fudge | Crazy for Crust


The Best Lemon Bars | Averie Cooks


Lemon Icebox Pie | Life, Love & Sugar


Luscious Lemon Poke Cake | Love From the Oven


Lemon Poke Cake | Something Swanky


Lemon Gooey Bars | Crazy for Crust


Lemon Blueberry Muffins | I Heart Naptime


Lemon Coconut Cookies | I Heart Eating


Lemon Marshmallow Cookies | Taste and Tell Blog


Strawberry Lemonade Sandwich Cookies | Overtime Cook


Easy Lemon Cream Cheese Danish | Crazy for Crush


Lemon Blueberry Bars | Cook Like a Champion


Lemon Poppy Seed Loaf | The First Year


Easy Lemon Donut Holes | Crazy for Crust


Lemon Cream Cheese Cookies | I Heart Eating


Blueberry Scones with Lemon Glaze | Katie’s Cucina


Lemon Loaf Cake | Spoonful of Flavor


Blueberry Lemon Crumb Bars | Mom’s Test Kitchen


Lemon White Chocolate Gooey Bars | Life, Love & Sugar


Glazed Lemon Zucchini Bread | Lil’ Luna


Soft & Chewy Lemon Cookies | Averie Cooks


Easy Lemon Tarts | Crazy for Crust


Lemon Cheesecake Crescent Rolls | Diethood


Lemon Crumble Bars | House of Yum


Lemon Curd Mousse | The Kitchen McCabe


Lemon Cake Roll | Crazy for Crust


Lemon Crinkle Cookies | Kitchen Meets Girl


Lemon Poppyseed Muffins | Kitchen Meets Girl


Lemon Cream Cheese Bunt Cake with Lemon Glaze | Betty Crocker


Lemon Cupcakes with Lemon Buttercream Frosting | Cooking Classy


Lemon Raspberry Cheesecake | Easy Peazy Mealz


Lemon Almond Bread | Two Peas & Their Pod


Lemon Ice Cream | My Homebased Mom


Lemon French Macarons | Sweet and Savory


Lemon Crinkle Cookies | Living Locurto


White Chocolate Lemon Truffles | OMG Chocolate Desserts


Strawberry & Lemon Cream Crepes | Love Bakes Good Cakes


Lemon Tea Cookies | Spoonful of Flavor


Lemon Cooler Cookies | Five Heart Home


Lemon Cream Roulade | Sprinkle Bakes


Lemon Oreo Truffles | Simply Kierste


Lemon Sugar Cookie Bars | Two Peas & Their Pod


Heavenly Lemon Cookies | It’s Always Autumn


Lemon Cream Sodas | Jen’s Favorite Cookies


Lemon Layer Cake | The First Year Blog


Lemon Meringue Fudge | Sweet Style


Mini Lemon Oreo Cheesecake | A Night Owl


7-UP Pound Cake with Lemon-Lime Glaze | NancyC


Lemon Tart with Candied Lemons | You Are My Fave


Lemon Coconut Italian Sodas | The Crafted Sparrow


Lemon Sunshine Cake | The Simple Sweet Life


Lemon Blossoms | Diary of A Recipe Collector


Lemons On a Cloud | Taste and Tell Blog


Lemon Ricotta Cake with Almond Glaze | Kristine’s Kitchen


Lemon Mousse with Strawberries | Scattered Thoughts of a Crafty Mom


Mini Lemon Cream Pies | Recipe Runner


Lemon Angel Food Cake | Mother Thyme


Frozen Lemon Dessert | Your Homebased Mom


Easy Homemade Lemon Curd | American Heritage Cooking


Lemon Fluff Dessert | Mandy’s Recipe Box


Candied Lemons | Living Better Together


Lemon Tea Cookies | My Madison Bistro


Lemon Meringue Pie Bites | Sweet Peas & Saffron


How to Make Limoncello | Confessions of A Foodie


Lemon Meringue Cookie Cups | Mom on Timeout


Luscious Lemon Bars | Cooking on the Front Burner


Lemon Cornmeal Olive Oil Cake | Liv Life


Limoncello Lemon Syrup Cake | Noble Pig


Lemonade Syrup | A Few Short Cuts

For even more dessert ideas be sure to check out these:


50 Strawberry Dessert Recipes


25 Peach Recipes


30 Citrus Sweet Treats


Preserved Meyer Lemons

With all of this free time I have by being quarantined because of the virus, I am having a great time trying new recipes that I have wanted to try for a long time. I finally made my Preserved Meyer Lemons today. I looked up several recipes and then created my own. Everyone has their own method, so I thought I would try out this one. Now my lemons are in “quarantine” in my pantry for three days in a dark, dry place. Then I will place them in the refrigerator for three weeks before using them.

Can’t wait to use them in a recipe! Recipes to follow when my preserved lemons are ready.

Preserved Meyer Lemons

Yield: 4 lemons

Ingredients:

1 16-ounce canning jar with seal and lid, washed with hot water and soap and completely dried

  • Slice off top and bottom of each lemon.
  • Cut each lemon in quarters about 2/3 down the lemon to keep the lemon intact.
  • Spread the lemons slightly apart. Sprinkle each lemon with a teaspoon salt.
  • Put 1 teaspoon of salt in the bottom of the jar.
  • Add one lemon. With a pestle or wooden spoon, press the lemon until the juices release.
  • Continue with the remaining lemons pressing the juices out each time.
  • If the juice does not fill the jar, add some lemon juice to fill the jar.
  • Sprinkle top lemon with last teaspoon salt.
  • Place top on jar and secure.
  • Place jar in a dark, cool place for three days, shaking jar daily.
  • Store in the refrigerator for three weeks, shaking occasionally.
  • Lemons should be translucent.
  • To use, rinse with cold water, remove lemon flesh and pith.

*Meyer lemon: Is a cross between a lemon and an orange. It has an aromatic juice is sweeter and less acidic than that of regular lemons. It’s seasonal October through May. (Source: Food Lover’s Companion.)

Preserved Lemons are originally from India and North Africa, and especially used in Moroccan cooking.

Uses: stews, sauces, lamb, chicken soup, couscous, chicken and olives, salads.

Options: Add spices such as cinnamon, cloves, coriander, or black pepper corns. You can also add bay leaves.

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