jenjencali
Active member
I was just given a large bag of them and aside from juicing them and freezing it in ice cube trays for later does anyone have suggestions while they are fresh? TIA
ISO: ISO T&T Meyer lemon recipes.
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steve2-in-la
Well-known member
Jen, we have a tree and I make this every year: REC: Meyer Lemon Marmalade
(this was originally in either Bon Appetit or Food & Wine)
Meyer Lemon Marmalade
1-1/2 lbs MEYER LEMONS (5-6)
4 cups WATER
4 cups SUGAR
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart non-reactive pot and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any
foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
Ladle hot marmalade into jars, filling to within 1/4" inch of top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner filled with boiling water, to cover jars by at least 1 inch. Boil jars, covered, 5 minutes and transfer to a rack to cool. Yields approx. 6, half-pint jars. Marmalade will store in a cool, dark place, up to 1 year.
(For multiple batches, I put each recipe of prepared lemons, water and seeds in individual tupperware containers overnight, then cook each batch, in separate pots, for that 45 minute first boil. I recommend AGAINST trying to increase proportions as it might very well decrease the effectiveness of the natural pectins. Enjoy!)
(this was originally in either Bon Appetit or Food & Wine)
Meyer Lemon Marmalade
1-1/2 lbs MEYER LEMONS (5-6)
4 cups WATER
4 cups SUGAR
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart non-reactive pot and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any
foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
Ladle hot marmalade into jars, filling to within 1/4" inch of top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner filled with boiling water, to cover jars by at least 1 inch. Boil jars, covered, 5 minutes and transfer to a rack to cool. Yields approx. 6, half-pint jars. Marmalade will store in a cool, dark place, up to 1 year.
(For multiple batches, I put each recipe of prepared lemons, water and seeds in individual tupperware containers overnight, then cook each batch, in separate pots, for that 45 minute first boil. I recommend AGAINST trying to increase proportions as it might very well decrease the effectiveness of the natural pectins. Enjoy!)
steve2-in-la
Well-known member
Once you've made marmalade, try this: REC: Lemon Marmalade Cranberry Sauce
Lemon Marmalade Cranberry Sauce
1 lb FRESH CRANBERRIES, rinsed and picked over
1 cup SUGAR
½ cup FRESH ORANGE JUICE
1 tsp freshly grated LEMON ZEST
½ cup MEYER LEMON MARMALADE
Put cranberries, sugar, orange juice, lemon zest and ½ cup water into a medium saucepan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
Transfer cranberry sauce to a glass or ceramic bowl, cover and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks. Makes about 3 ½ cups.
Lemon Marmalade Cranberry Sauce
1 lb FRESH CRANBERRIES, rinsed and picked over
1 cup SUGAR
½ cup FRESH ORANGE JUICE
1 tsp freshly grated LEMON ZEST
½ cup MEYER LEMON MARMALADE
Put cranberries, sugar, orange juice, lemon zest and ½ cup water into a medium saucepan and simmer over medium heat, stirring often, until sugar dissolves and cranberries pop, 10-15 minutes. Reduce heat to medium-low, stir in marmalade, and cook for 5 minutes more. Set aside to let cool, stirring occasionally.
Transfer cranberry sauce to a glass or ceramic bowl, cover and refrigerate until well chilled. Sauce will keep, refrigerated, for up to 2 weeks. Makes about 3 ½ cups.
dawn_mo
Well-known member
Here are some lemon recipes you might like to try...
* Exported from MasterCook *
Lemon Ginger Chicken
Recipe By : New Basics
Serving Size : 2 Preparation Time :0:00
Categories : Lemons Poultry
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds chicken -- cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic -- finely minced
4 teaspoons fresh ginger -- finely chopped
1 teaspoon lemon extract -- (I never use this)
1 cup all-purpose flour -- unbleached
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 cups corn oil
1/4 cup chicken stock or broth
1/4 cup light brown sugar
2 whole lemons -- slice paper thin
Rinse the chickens well and pat them dry. Place the pieces in a large bowl. Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicke, toss well and cover the bowl. Refrigerate for two hours. Preheat the oven to 350. Remove the chicken from th bowl, reserving the marinade. Pat the pieces dry. Ina a plastic or paper bag, combine the flour, ground ginger, paprika, salt and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, shake them to coat iwht hte mixture. Shake off any excess mixture, and set the pieces aside. Heat the oil to 375 in a deep fryer (I always use a frying pan). When it is ready, add teh chicken, a few pieces at a time and fry until golden and crisp, 5-7 minutes. As teh pieces are done, place them skin side upin a shallow roasting pan. Pour the stock and reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chcken pieces, and pat it down
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* Exported from MasterCook *
Moroccan Preserved Lemons
Recipe By : 'A Feast of Fruits/Elizabeth Riley
Serving Size : 1 Preparation Time :0:00
Categories : Lemons
Amount Measure Ingredient -- Preparation Method6 lemons -- preferably
thin-skinned
1/2 cup coarse salt
1 1 inch -- ¥
1 long cinnamon stick
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
2 whole cloves
1 bay leaves -- (1 to 2)
Bring a pot of water to a boil. Add lemons, return water to a boil, and cook 3 minutes.
Drain, drop the lemons into ice water. When cool, drain again, and dry. Stand the lemons
on end and cut them lengthwise nearly into quarters so that they open out but remain
whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the juice. Continue with the remaining lemon Stand the lemons on end and cut them lengthwise nearly into quarters so that they open out but remain whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the
juice. Continue with the remaining lemons. Add the spices to the jar (or divide them
between two jars) along with remaining salt, and pour in fresh boiling water to the top.
Wait a bit until all the bubbles have risen, then seal and sterilize. Store at least 1 month in a cool, dry place before using. To use, rinse lemons and quarter, slice, or chop them with or without the pulp. After opening, store in the refrigerator .
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* Exported from MasterCook *
Limoncello
Recipe By : Gail's
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Liqueurs
Amount Measure Ingredient -- Preparation Method15 lemons -- well scrubbed
2 750 ml 100 proof vodka or eau de vie
4 cups sugar
5 cups water
you will need two rather large glass jars or simply split the recipe as I did. carefully zest the lemons so there is no white pith on the peel. place one bottle of vodka in a jar and add the peel as it is zested.
Let sit for at least ten days and up to 40 days in a cool dark place. the longer rest is recommended.
combine the sugar and water and bring to a boil and cook for about 5 minutes until thickened and allow to cool.add to the limoncello mixture along with the other bottle of vodka and allow to rest for another 10 to 40 days. Strain and bottle, keeping one in the freezer for use.Now, after 10 days of just peel and vodka, we decided to taste it and laddled some over ice. It was simply amazing. The taste is rich and refreshing and that batch never made it to stage two! If you are looking for a "better than any commercial lemon vodka" I highly recommend this but don't use the 100 proof, it will get you! This is now a freezer staple in our house. It's wonderful as a palate cleanser or after dinner. If you go the whole nine yards you don't have to add all the syrup if you prefer something less sweet. whatever you choose, it is certainly worth the effort. You can use the lemon juice for cooking or sorbet's. My friends in Italy used to talk about this and I just found a recipe so I could
viva Italia cucina!
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* Exported from MasterCook *
LEMON CURD IN CROCKPOT
Recipe By : Marsha/Tampa Bay
Serving Size : 1 Preparation Time :0:00
Categories : Uncategorized2 Crockpot
Amount Measure Ingredient -- Preparation Method12 lemons
12 eggs
4 1/2 cups sugar
3 sticks butter
Place 12 lemons in hot water for several minutes, then cut them in half and juice them. Beat 12 eggs until blended. Add 4-1/2 c. sugar and 3 sticks of softened butter, blend.
Add the lemon juice then pour into the crockpot. Stirring every 30 minutes with a wooden
spoon so the egg doesn't separate, turn the crockpot on HI for about 1-1-1/2 hrs. Then
turn the pot on low, continuing stirring every 30 mins.,cook for at least 4 hours. It may take a little less time, a little longer. The curd will change from white looking to mottled to yellow to the proper consistency. Seal in sterile jars with wax paper under the lid.
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NOTES : An English friend of mine recently showed me how to make Lemon Curd in the Crockpot.
It's easy enough for one person to do, but it was enjoyable juicing the lemons, blending the eggs and butter, etc. with 3 of us. We had 3 pots going.
* Exported from MasterCook *
LEMON SQUARES
Recipe By : Janet Shelburne
Serving Size : 40 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method2 cups flour
1 cup butter -- softened
1/2 cup powdered sugar
1 pinch salt
4 eggs
2 cups sugar
6 tablespoons lemon juice
2 lemon rind -- grated
1/2 teaspoon baking powder
1 tablespoon flour
Mix flour, butter, powdered sugar, and salt together. Pat into a 16 X 11 X 3/4 pan. Bake 15 minutes at 350 degree oven. Beat remaining ingredients until mixed well. Pour over crust and return to oven and bake 20-25 longer. Sprinkle with additional powdered sugar. Cut into squares. Makes 40 - 50 squares.
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* Exported from MasterCook *
LEMON ROSEMARY CHICKEN
Recipe By : Linda Stradley
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 whole chicken -- (4 to 5-pound)
Salt and pepper
3 medium-sized thin-skinned lemons -- washed well and
dried.
A bunch of fresh rosemary sprigs
Olive oil
Preheat oven to 350 degrees. Thoroughly wash the chicken inside and out in cold water. Remove any bits of loose fat; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper: rub in seasonings. Cut lemons into halves. Place 4 halves in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary). Seal the openings with toothpicks.
Slice remaing lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive oil. Wrap chicken in aluminum foil and place onto rack of shallow baking pan. Bake approximately 1 1/2 to 2 hours or until chicken is fully cooked (the last 1/2 hour of cooking, open aluminum foil to let chicken brown.
Remove from oven, remove aluminum foil, and transfer onto a serving plate. Serve immediately.
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* Exported from MasterCook *
Lemon Ginger Chicken
Recipe By : New Basics
Serving Size : 2 Preparation Time :0:00
Categories : Lemons Poultry
Silver Palate
Amount Measure Ingredient -- Preparation Method
2 1/2 pounds chicken -- cut into 8 pieces
1 cup fresh lemon juice
4 cloves garlic -- finely minced
4 teaspoons fresh ginger -- finely chopped
1 teaspoon lemon extract -- (I never use this)
1 cup all-purpose flour -- unbleached
2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon salt
1 teaspoon black pepper
2 cups corn oil
1/4 cup chicken stock or broth
1/4 cup light brown sugar
2 whole lemons -- slice paper thin
Rinse the chickens well and pat them dry. Place the pieces in a large bowl. Combine the lemon juice, garlic, fresh ginger, and lemon extract in a small bowl. Pour the mixture over the chicke, toss well and cover the bowl. Refrigerate for two hours. Preheat the oven to 350. Remove the chicken from th bowl, reserving the marinade. Pat the pieces dry. Ina a plastic or paper bag, combine the flour, ground ginger, paprika, salt and pepper; shake the bag to mix well. Place the chicken pieces in the bag, two at a time, shake them to coat iwht hte mixture. Shake off any excess mixture, and set the pieces aside. Heat the oil to 375 in a deep fryer (I always use a frying pan). When it is ready, add teh chicken, a few pieces at a time and fry until golden and crisp, 5-7 minutes. As teh pieces are done, place them skin side upin a shallow roasting pan. Pour the stock and reserved marinade into the baking pan. Sprinkle the brown sugar evenly over the chcken pieces, and pat it down
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Moroccan Preserved Lemons
Recipe By : 'A Feast of Fruits/Elizabeth Riley
Serving Size : 1 Preparation Time :0:00
Categories : Lemons
Amount Measure Ingredient -- Preparation Method6 lemons -- preferably
thin-skinned
1/2 cup coarse salt
1 1 inch -- ¥
1 long cinnamon stick
1/2 teaspoon allspice berries
1/2 teaspoon black peppercorns
2 whole cloves
1 bay leaves -- (1 to 2)
Bring a pot of water to a boil. Add lemons, return water to a boil, and cook 3 minutes.
Drain, drop the lemons into ice water. When cool, drain again, and dry. Stand the lemons
on end and cut them lengthwise nearly into quarters so that they open out but remain
whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the juice. Continue with the remaining lemon Stand the lemons on end and cut them lengthwise nearly into quarters so that they open out but remain whole. Spread each open and sprinkle liberally with salt; close it up and pack it into a wide-mouthed 2-quart preserving jar, or two 1-quart jars, pressing down to squeeze out some of the
juice. Continue with the remaining lemons. Add the spices to the jar (or divide them
between two jars) along with remaining salt, and pour in fresh boiling water to the top.
Wait a bit until all the bubbles have risen, then seal and sterilize. Store at least 1 month in a cool, dry place before using. To use, rinse lemons and quarter, slice, or chop them with or without the pulp. After opening, store in the refrigerator .
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Limoncello
Recipe By : Gail's
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Liqueurs
Amount Measure Ingredient -- Preparation Method15 lemons -- well scrubbed
2 750 ml 100 proof vodka or eau de vie
4 cups sugar
5 cups water
you will need two rather large glass jars or simply split the recipe as I did. carefully zest the lemons so there is no white pith on the peel. place one bottle of vodka in a jar and add the peel as it is zested.
Let sit for at least ten days and up to 40 days in a cool dark place. the longer rest is recommended.
combine the sugar and water and bring to a boil and cook for about 5 minutes until thickened and allow to cool.add to the limoncello mixture along with the other bottle of vodka and allow to rest for another 10 to 40 days. Strain and bottle, keeping one in the freezer for use.Now, after 10 days of just peel and vodka, we decided to taste it and laddled some over ice. It was simply amazing. The taste is rich and refreshing and that batch never made it to stage two! If you are looking for a "better than any commercial lemon vodka" I highly recommend this but don't use the 100 proof, it will get you! This is now a freezer staple in our house. It's wonderful as a palate cleanser or after dinner. If you go the whole nine yards you don't have to add all the syrup if you prefer something less sweet. whatever you choose, it is certainly worth the effort. You can use the lemon juice for cooking or sorbet's. My friends in Italy used to talk about this and I just found a recipe so I could
viva Italia cucina!
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
LEMON CURD IN CROCKPOT
Recipe By : Marsha/Tampa Bay
Serving Size : 1 Preparation Time :0:00
Categories : Uncategorized2 Crockpot
Amount Measure Ingredient -- Preparation Method12 lemons
12 eggs
4 1/2 cups sugar
3 sticks butter
Place 12 lemons in hot water for several minutes, then cut them in half and juice them. Beat 12 eggs until blended. Add 4-1/2 c. sugar and 3 sticks of softened butter, blend.
Add the lemon juice then pour into the crockpot. Stirring every 30 minutes with a wooden
spoon so the egg doesn't separate, turn the crockpot on HI for about 1-1-1/2 hrs. Then
turn the pot on low, continuing stirring every 30 mins.,cook for at least 4 hours. It may take a little less time, a little longer. The curd will change from white looking to mottled to yellow to the proper consistency. Seal in sterile jars with wax paper under the lid.
- - - - - - - - - - - - - - - - - -
NOTES : An English friend of mine recently showed me how to make Lemon Curd in the Crockpot.
It's easy enough for one person to do, but it was enjoyable juicing the lemons, blending the eggs and butter, etc. with 3 of us. We had 3 pots going.
* Exported from MasterCook *
LEMON SQUARES
Recipe By : Janet Shelburne
Serving Size : 40 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method2 cups flour
1 cup butter -- softened
1/2 cup powdered sugar
1 pinch salt
4 eggs
2 cups sugar
6 tablespoons lemon juice
2 lemon rind -- grated
1/2 teaspoon baking powder
1 tablespoon flour
Mix flour, butter, powdered sugar, and salt together. Pat into a 16 X 11 X 3/4 pan. Bake 15 minutes at 350 degree oven. Beat remaining ingredients until mixed well. Pour over crust and return to oven and bake 20-25 longer. Sprinkle with additional powdered sugar. Cut into squares. Makes 40 - 50 squares.
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* Exported from MasterCook *
LEMON ROSEMARY CHICKEN
Recipe By : Linda Stradley
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method1 whole chicken -- (4 to 5-pound)
Salt and pepper
3 medium-sized thin-skinned lemons -- washed well and
dried.
A bunch of fresh rosemary sprigs
Olive oil
Preheat oven to 350 degrees. Thoroughly wash the chicken inside and out in cold water. Remove any bits of loose fat; pat dry all over. Sprinkle the chicken generously inside and out with salt and pepper: rub in seasonings. Cut lemons into halves. Place 4 halves in the cavity of the chicken, stuffing rosemary sprigs in also (be generous with the rosemary). Seal the openings with toothpicks.
Slice remaing lemon halves into thick slices (1/4-inch slices). Loosen skin on the chicken and stuff lemon slices and rosemary sprigs under the skin. Lightly oil the skin with olive oil. Wrap chicken in aluminum foil and place onto rack of shallow baking pan. Bake approximately 1 1/2 to 2 hours or until chicken is fully cooked (the last 1/2 hour of cooking, open aluminum foil to let chicken brown.
Remove from oven, remove aluminum foil, and transfer onto a serving plate. Serve immediately.
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