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My first purchase of Meyer lemons. I've never seen them here before. So I now have
- Thread starter Marg CDN
- Start date
I say yes to the tart, uising a recipe that includes the zest, which has a lot of flavor. Here's my
favorite, which I've made with Meyers successfully.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19130
favorite, which I've made with Meyers successfully.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=19130
shaun-in-to
Well-known member
MargCDN, not sure where you are, but they're ...
showing up more and more in Toronto. Seems they're here to stay, at long last. They make an amazing tart and souffle (hot, but probably frozen as well).
showing up more and more in Toronto. Seems they're here to stay, at long last. They make an amazing tart and souffle (hot, but probably frozen as well).
mariadnoca
Moderator
Actually they are a little sweet (I have a meyer lemon tree)...(3 Recs incl)
they will be a bit juicier, thinner skinned and think almost a cross between an orange and a lemon. Use them in something with a great lemon flavor so as to get the subtle size to show through.
Winter is when they are in season. Here a few of my favorites to try.
Lemon Cake
by Ina Garten
from Barefoot Contessa Parties!
Makes two 8-inch loaves
This is very good and I've given it as gifts on several occasions.
Ingredients:
1/2 pound unsalted butter at room
temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large
lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon
juice
Directions:
1. Preheat the oven to 350°F (180°C).
Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf
pans.
2. Cream the butter and 2 cups granulated
sugar in the bowl of an electric mixer
fitted with the paddle attachment, for about
5 minutes, or until light and fluffy. With
the mixer on medium speed, add the eggs, one
at a time, and the lemon zest.
3. Sift together the flour, baking powder,
baking soda, and salt in a bowl. In another
bowl, combine 1/4 cup lemon juice, the
buttermilk, and vanilla. Add the flour and
buttermilk mixtures alternately to the
batter, beginning and ending with the flour.
Divide the batter evenly between the pans,
smooth the tops, and bake for 45 minutes to
1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2
cup lemon juice in a small saucepan and cook
over low heat until the sugar dissolves and
makes a syrup. When the cakes are done, let
them cool for 10 minutes, then invert them
onto a rack set over a tray, and spoon the
lemon syrup over the cakes. Allow the cakes
to cool completely.
5. For the glaze, combine the confectioners'
sugar and lemon juice in a bowl, mixing with
a wire whisk until smooth. Pour over the top
of the cakes and allow the glaze to drizzle
down the sides.
Lemon Madeleine’s
4 eggs, separated
1 1/2 cups sugar
1 1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour
Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by the spoonfuls into prepared Madeleine pans. Bake about 20-25 min. Cool slightly, and then remove from pan to cool completely. Dust with powdered sugar.
Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.
Source: cherie/socal @ Gail’s from great aunt Jane’s cook and garden book" by Jane Birchfield
Pat/No CA notes: These are very yummy. I added lemon zest to the batter, made 12 Madeleine’s, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other. Tasty.
Maria/No CA Notes: In my dark nonstick pan these take about 17 minutes. I also add the zest.
Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine
Easy; Prep Time: 30 minutes; Cook Time: 10 minutes
Yield: 4 servings
Stuffing:
2 cup cooked, chopped, and drained fresh spinach
1 cup ricotta
1 cup Gorgonzola
8 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
2 large eggs
Sauce:
1 cup dry white wine
1 cup homemade chicken stock
2 tablespoon Dijon mustard
2 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
4 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
Make the Stuffing:
In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the eggs, mix well, and set aside.
Make the Sauce:
Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
Make the Chicken:
Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
they will be a bit juicier, thinner skinned and think almost a cross between an orange and a lemon. Use them in something with a great lemon flavor so as to get the subtle size to show through.
Winter is when they are in season. Here a few of my favorites to try.
Lemon Cake
by Ina Garten
from Barefoot Contessa Parties!
Makes two 8-inch loaves
This is very good and I've given it as gifts on several occasions.
Ingredients:
1/2 pound unsalted butter at room
temperature
2 1/2 cups granulated sugar
4 extra-large eggs at room temperature
1/3 cup grated lemon zest (6 to 8 large
lemons)
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice
3/4 cup buttermilk at room temperature
1 teaspoon pure vanilla extract
For the glaze:
2 cups confectioners' sugar
3 1/2 tablespoons freshly squeezed lemon
juice
Directions:
1. Preheat the oven to 350°F (180°C).
Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf
pans.
2. Cream the butter and 2 cups granulated
sugar in the bowl of an electric mixer
fitted with the paddle attachment, for about
5 minutes, or until light and fluffy. With
the mixer on medium speed, add the eggs, one
at a time, and the lemon zest.
3. Sift together the flour, baking powder,
baking soda, and salt in a bowl. In another
bowl, combine 1/4 cup lemon juice, the
buttermilk, and vanilla. Add the flour and
buttermilk mixtures alternately to the
batter, beginning and ending with the flour.
Divide the batter evenly between the pans,
smooth the tops, and bake for 45 minutes to
1 hour, until a cake tester comes out clean.
4. Combine 1/2 cup granulated sugar with 1/2
cup lemon juice in a small saucepan and cook
over low heat until the sugar dissolves and
makes a syrup. When the cakes are done, let
them cool for 10 minutes, then invert them
onto a rack set over a tray, and spoon the
lemon syrup over the cakes. Allow the cakes
to cool completely.
5. For the glaze, combine the confectioners'
sugar and lemon juice in a bowl, mixing with
a wire whisk until smooth. Pour over the top
of the cakes and allow the glaze to drizzle
down the sides.
Lemon Madeleine’s
4 eggs, separated
1 1/2 cups sugar
1 1/4 cups melted butter
1 tbsp lemon juice
2-1/3 cups sifted flour
Preheat oven to 325 degrees.
Beat yolks at high speed with the sugar, melted butter and lemon juice. When mixture is smooth and thick, reduce speed on mixer and blend in the flour, continuing to beat between additions. Then, still beating, add the egg whites, one at a time. (They are not beaten before they are added.) When batter is smooth, drop by the spoonfuls into prepared Madeleine pans. Bake about 20-25 min. Cool slightly, and then remove from pan to cool completely. Dust with powdered sugar.
Variations: Can add the zest of one lemon, and/or finely chopped crystallized ginger.
Source: cherie/socal @ Gail’s from great aunt Jane’s cook and garden book" by Jane Birchfield
Pat/No CA notes: These are very yummy. I added lemon zest to the batter, made 12 Madeleine’s, divided the remaining batter in half adding finely chopped crystallized ginger to one and poppy seeds to the other. Tasty.
Maria/No CA Notes: In my dark nonstick pan these take about 17 minutes. I also add the zest.
Spinach and Ricotta-Stuffed Chicken Breasts with Lemony White Wine
Easy; Prep Time: 30 minutes; Cook Time: 10 minutes
Yield: 4 servings
Stuffing:
2 cup cooked, chopped, and drained fresh spinach
1 cup ricotta
1 cup Gorgonzola
8 slices cooked bacon, crumbled
Kosher salt and freshly ground black pepper
2 large eggs
Sauce:
1 cup dry white wine
1 cup homemade chicken stock
2 tablespoon Dijon mustard
2 lemon, juiced
Kosher salt and freshly ground black pepper
Chopped parsley leaves, for garnish
Chicken:
4 (8-ounce) boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
Make the Stuffing:
In a bowl, combine the spinach, ricotta, Gorgonzola, and bacon and mix well. Season with salt and pepper. Add the eggs, mix well, and set aside.
Make the Sauce:
Combine the wine and stock in a non-reactive saucepan. Bring to a boil and reduce to a sauce-like consistency. Whisk in the mustard, lemon juice, and season with salt and pepper, to taste. Set aside.
Make the Chicken:
Place each chicken breast between 2 doubled-up sheets of plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder or rolling pin. Divide the stuffing between the breasts, mounding it along the center of each. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.
Heat the oil in a large skillet over medium heat. Add the chicken and cook, turning occasionally, until browned, about 2 minutes per side. Cover the skillet, turn the heat down to low, and cook until just cooked through, about 5 minutes more.
Transfer the chicken to a cutting board and let rest for 5 minutes.
Meanwhile, pour the sauce into the skillet over high heat and cook, stirring and scraping the bottom with a wooden spoon. Slice the chicken into medallions, divide among plates, and spoon some of the sauce over each. Garnish with parsley and serve immediately.
Oooh, hope you have enough to try these Meyer Lemon Pudding Cakes.
http://www.finerkitchens.com/swap/forum1/1862_Rec_Meyer-Lemon_Pudding_Cake
http://www.finerkitchens.com/swap/forum1/1862_Rec_Meyer-Lemon_Pudding_Cake
Marg, Just found this, it looks and sound wonderful - Meyer Lemon Cake from Domino Magazine
http://www.dominomag.com/howtos/recipes/sweet/meyerlemon_cake
http://www.dominomag.com/howtos/recipes/sweet/meyerlemon_cake
Marg, I know you have more than enough recipes, but here's my two cents' worth, my T&T fav's...
the lemon curd is very, very rich, and the lemon marmalade is TDF! Both made with Meyer lemons from my trees. I also made a jar of Morrocan preserved lemons with them, and will use them soon in a Morrocan tagine.
Enjoy your new food find!
The curd recipe is here, the marmalade recipe is in the link.
http://www.epicurious.com/recipes/recipe_views/views/102746
the lemon curd is very, very rich, and the lemon marmalade is TDF! Both made with Meyer lemons from my trees. I also made a jar of Morrocan preserved lemons with them, and will use them soon in a Morrocan tagine.
Enjoy your new food find!
The curd recipe is here, the marmalade recipe is in the link.
http://www.epicurious.com/recipes/recipe_views/views/102746
I'm late, but yes, I use the same number if they're about the same size. I vary the number
up or down one if the lemons I have are particularly large or small. That goes for regular lemons too.
Don't worry, if there's too much juice the tart will just take a little longer to bake and may stay a little gooey--no harm there.
up or down one if the lemons I have are particularly large or small. That goes for regular lemons too.
Don't worry, if there's too much juice the tart will just take a little longer to bake and may stay a little gooey--no harm there.
So, this was good, but I'd add even another next time. I like my little tarts to be almost painful.
I love the method. The texture was perfect and so straightforward. I'm grateful for this. I'm going to do a bit of parlaying.
How do we spell that? As if I've ever written it before......
I love the method. The texture was perfect and so straightforward. I'm grateful for this. I'm going to do a bit of parlaying.
How do we spell that? As if I've ever written it before......