barbara-in-va
Well-known member
This is a special treat for me. I have only had them once before when Susan from CA sent me some. WF had them for .99/lb this morning!!! What really special treat do you recommend I make with them?
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Recommendations please: I just bought 8 beautiful Meyer Lemons!!!
- Thread starter barbara-in-va
- Start date
At the link is a dessert I like. I believe there are other meyer lemon recipes in the archives too.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1862
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1862
debbie_in_ga
Well-known member
I made lemon bars with a batch. Such a beautifully different flavor! Also consider
lemonade. I liked using them in something that really showcased lemon flavor so I could taste the unique difference.
BTW, gracious Susan gave me my first (and only!) taste of Meyer lemons several years ago. I just saw some for sale for the first time here in Atlanta at Trader Joe's a week ago.
I was also entranced with their beauty!
Have fun!
Debbie
lemonade. I liked using them in something that really showcased lemon flavor so I could taste the unique difference.
BTW, gracious Susan gave me my first (and only!) taste of Meyer lemons several years ago. I just saw some for sale for the first time here in Atlanta at Trader Joe's a week ago.
I was also entranced with their beauty!
Have fun!
Debbie
Gay posted these wonderful REC: Meyer Lemon Ricotta Cookies....
MEYER LEMON RICOTTA COOKIES
Cookies:
1 cup unsalted butter -- (2 sticks) softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract -- or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest -- freshly grated*
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Glaze:
6 tablespoons unsalted butter -- (3/4 stick)
3 cups confectioners’ sugar
3 tablespoons Meyer lemon juice -- (3 to 4)
Decorating sugar -- silver dragees, optional
Preheat oven to 350°F and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well.
Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Source:
"Wisconsin Milk Marketing Board"
"4 Dozen Cookies"
NOTES : Meyer lemons are available mid-Nov. through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.
MEYER LEMON RICOTTA COOKIES
Cookies:
1 cup unsalted butter -- (2 sticks) softened
2 cups granulated sugar
2 large eggs
15 ounces whole milk ricotta cheese
1/2 teaspoon lemon extract -- or 1 teaspoon lemon and/or tangerine baking oil
3 tablespoons Meyer lemon zest -- freshly grated*
1 tablespoon Meyer lemon juice
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Glaze:
6 tablespoons unsalted butter -- (3/4 stick)
3 cups confectioners’ sugar
3 tablespoons Meyer lemon juice -- (3 to 4)
Decorating sugar -- silver dragees, optional
Preheat oven to 350°F and line baking sheets with parchment paper.
Combine butter and sugar in bowl; cream together until light and fluffy. Add eggs, Ricotta, lemon extract (or baking oil), zest and juice; blend well.
Add 1 cup flour, baking powder and salt; blend to combine. Add remaining flour in two parts, blending to combine between each, until a dough forms.
Drop by rounded tablespoons 2 inches apart onto baking sheets. Bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
While cookies cool, prepare glaze by creaming together butter and sugar. Continue to mix, gradually adding juice until desired consistency. Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Source:
"Wisconsin Milk Marketing Board"
"4 Dozen Cookies"
NOTES : Meyer lemons are available mid-Nov. through early spring in specialty food stores. You will need 2 to 3 medium-sized lemons. Regular lemons can be substituted.
barbara-in-va
Well-known member
Thanks everyone! I think I will start with the cookies and the pudding cake...YUM!
Then I will need another trip to WF to buy more lemons to try the rest of the recipes............
Thank you, thank you.
Then I will need another trip to WF to buy more lemons to try the rest of the recipes............
Thank you, thank you.
Here's some crunchy cookies. Make cocktails with the leftover lemon juice.
http://orangette.blogspot.com/2006/12/hop-to-it.html#comments
http://orangette.blogspot.com/2006/12/hop-to-it.html#comments