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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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)
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.)
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 !
Save the carcass for amazing, lemony stock.
I also vote for preserved lemons and limoncello. I've made both with Meyer Lemons.
Here's a recipe for lemon vodka:
Meyer lemon marmalade:
(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:
Jealously yours, Barbara
I haven't used this recipe (yet) as my new Meyer lemon tree has produced only two lemons so far.
Also, might as well make some ceviches