RCP Request: Meyer Lemons

I saw the other thread with 2 meyer lemons...however, please post some recipes for Meyer lemons. My mom sent me about 2 lbs from the tree I grew up with. I already ate one and used a couple others to start a meyer lemon granita...thanks in advance!!

[Jenise]

Give your mom my address.

But seriously, not a recipe, just a method, one of my favorite salad dressings on the planet coats a bowl of green leaf lettuce, a thinly sliced green onion and a handful of crumbled blue cheese with the juice of half a meyer lemon, roasted walnut oil and salt. Nothing else needed.

Tony, when lemons were $4/box at the markets, we bought a couple of boxes, grated the rind and juiced them, then froze them separately. The lemon juice freezes particularly well, and has been used all year, and I used the juice and rind in lemon curd for Christmas presents. If you freeze the juice in ice cube trays or ice cube freezer bags, you can easily pop one out any time you need it.

You could also salt preserve the lemons Moroccan style - we're eating our way through our last batch, and they're delicious (but then again, I looove salty foods).

I have a Meyer lemon cardamom ice cream firming up in the freezer right now. It's a pretty decent ice cream, with a lemon flavor that's not over the top and the cardamom playing a supporting role.

The recipe is from this LA Times article. Posted here for posterity....

5 Meyer lemons
1 tablespoon cardamom pods, crushed
1 cup half-and-half
1 cup sugar
1/2 vanilla bean
6 large egg yolks
3 cups whipping cream

1. Peel 1 lemon with a vegetable peeler, taking care not to cut into the bitter white pith. Place the peel in a nonreactive medium saucepan with the crushed cardamom, half-and-half and sugar. Scrape the vanilla pod seeds into the pan and drop in the pod. Heat over high heat to just under a boil. Remove from the heat, and allow to steep for 10 to 15 minutes.

2. In a medium mixing bowl, whisk the egg yolks, and then pour in some of the hot half-and-half mixture, stirring constantly. Pour the mixture back into the pan and cook over medium heat, stirring constantly, until it coats the back of a wooden spoon, 4 to 5 minutes.

3. Pour the mixture through a strainer into a bowl. Finely grate the zest of 2 lemons and add it to the mixture. Allow to stand for 10 minutes.

4. Add the cream to the mixture. Juice all 5 lemons and add the juice (you should have about three-fourths cup) to the cream mixture. Chill thoroughly.

5. Freeze in an ice cream machine according to the manufacturer's instructions. (Makes 1 quart.)

Jenise - I'll send you some in January after more are ripe. The meyer lemon granita I served in frozen hollowed out meyer lemon shells and it was fantastic...

Love the ideas, keep em coming. By mid January I will be swimming in Meyer lemon

Not the best picture, but here's the meyer lemon granita....very tasty.

[Jenise]

Jenise - I'll send you some in January after more are ripe. The meyer lemon granita I served in frozen hollowed out meyer lemon shells and it was fantastic...

Love the ideas, keep em coming. By mid January I will be swimming in Meyer lemon

Oh, I'd love that! One of the few things I really miss about Southern California--the people across the street, who didn't cook, and never ever used lemons for anything, had a prolific tree and I used to get all I wanted. I really miss that!

Has Traci made (I think I gave her this recipe) slow-baked salmon with the chopped meyer lemon relish?