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I have Meyer lemons coming out my ears right now. I have made several jars of lemon curd (not so great for my hips) lots of cookies and pies (again not so good for the hips). I cannot find any recipes for "canning" such as a jam or marmalade; maybe even a relish that is heavy on meyer lemons. Can I make Meyer lemon olive oil? Vodka? The crew at work has gotten bags full and the fruit just keeps on ripening. Help! I feel like the sorcerer's apprentice.

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brandon added over 3 years ago

sounds wierd but if you make a nice fish stock, a lemon fish risotto is really really really good. traditional in venice. Make sure to save the zest to finish the risotto.

Also, might as well make some ceviches

brandon added over 3 years ago

make lemonade?

nannydeb added over 3 years ago

You could "preserve" lemons:


I haven't used this recipe (yet) as my new Meyer lemon tree has produced only two lemons so far.


Barbara is a trusted source on General Cooking.

added over 3 years ago

Send them to me! (Just kidding.)

Here's a recipe for lemon vodka:

Meyer lemon marmalade:

Preserved lemons:

(I couldn't find a recipe for olive oil, but found lots with olive oil.)

Also, Meyer lemon is a favorite ingredient among a lot of the cooks on this site. You can find a lot of recipes with this search:

Have fun!
Jealously yours, Barbara


hardlikearmour is a trusted home cook.

added over 3 years ago

I made these preserved lemons this year, and they came out really nicely. Gave some away as Christmas gifts. http://www.epicurious.com...


hardlikearmour is a trusted home cook.

added over 3 years ago

One more idea: limoncello. My friend and I did this recipe one year using half Eureka and half Meyer lemons and it came out fabulously! http://find.myrecipes.com...

Crispy added over 3 years ago

Squeeze them and put in ice cube trays and freeze for future use.

spiffypaws added over 3 years ago

I've made limoncello from meyer lemons, it is very good. You could also juice some and store in the fridge or freezer, and save the zest separately for future use, also in the fridge.

Jon Palmer added over 3 years ago

Preserved lemons are a great way to go. There's a reason several people have suggested them. They're great in middle eastern type dishes, and they play right into your hands with your musings about relishes. Their particular tang would be a great addition to so many relishes or compotes.

Hilarybee added over 3 years ago

Meyer lemons are amazing in Roast Chicken! I have used this recipe twice in the last three weeks.

Save the carcass for amazing, lemony stock.

I also vote for preserved lemons and limoncello. I've made both with Meyer Lemons.

Sadassa_Ulna added over 3 years ago

Candied lemon peel, sorbet, marinade, vinaigrette... Silver Palate cookbook has a lemon chicken recipe (I was recently perusing it at my YMCA "lending library," I never made it but it sounded good...

Verdigris added over 3 years ago

Ummmmm....you could send them to your new friend...ME!

RobertaJ added over 3 years ago

YES !!!!!!!!!!! Made a Meyer lemon budino over the weekend (and ate the last one last night) from this recipe ... http://thisdamecooks.com...

It was fabulous, amazing, outstanding. Easy, and so flavorful, it blew my and my guest's minds. Light too, after a heavy meal. The lemon flavor just shined through, and was brilliant.

You must try this recipe !

amysarah added over 3 years ago

Faced with an abundance of lemons (Meyer or regular,) I'd make a classic French lemon tart - hands down my favorite dessert. Have tried several versions and the one I like best is also the simplest, from Patricia Wells' Bistro Cooking - rich, pure lemony flavor. Have made it countless times (the filling is committed to memory at this point):

One pre-baked/cooled 9-10" tart shell (see below.)

2/3 cup lemon juice
1/2 cup sugar
3 tablespoons heavy cream (or crème fraiche)
5 eggs
That's it.

Preheat oven to 375. Whisk the lemon juice, sugar and cream together. Whisk in eggs one at a time, until well mixed. Pour filling into cooled shell. Bake about 15 minutes (maybe a little longer, depending on your oven) until firm. Cool. Best eaten at room temp.

You want a sweet tart shell - recipe calls for Pate Sablee. I'm sure there are many similar recipes online, if hers isn't - it's crumbly, like a big shortbread cookie, super easy made in processor. (If you prefer a flaky crust, you could also use a Pate Sucree.)

Sadassa_Ulna added over 3 years ago

RobertaJ has too many guavas, maybe you two can make some trades?

tessa022707 added over 3 years ago

Wow..thanks for all the great ideas..will try the boudin this weekend (ugh..there go those hips again) and will definately be making marmalde and preserved lemons...lemoncelo may never make it as gifts.

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