I scored some Meyer lemons, and would like to add some to my favorite panna cotta recipe. Is the lemon/dairy combo a recipe for disaster? Any guidance for incorporating the lemon into my existing recipe.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
It's not a recipe for disaster! I use this recipe all the time: http://www.sfgate.com/food... (it's a meyer lemon/greek yogurt panna cotta) and it turns out beautifully every time. I bet you could use similar ratios in your current recipe.
That looks like a great recipe - I am guessing that the yogurt helps temper the lemon juice into the rest of the custard mix, but really most of the flavor is coming from the lemon zest - Meyer lemon zest is phenomenally flavorful - when I had an ice cream machine I made Meyer lemon sorbetto, and I barely needed much juice, the zest really added most of the flavor (and a splash of limoncello - for softness of course).
QueenSashy is a trusted home cook.
I often make panna cotta with grapefruit, here is the recipe, I think it would work well with Meyer lemons. http://www.threelittlehalves.com/2016/02/grapefruit-pannacotta.html