Farmer’s Market Find: Meyer Lemons

Re-posted from December 2012.  If you are faced with an abundance of lemons or oranges from the recent freezes, here are a few ideas to use and preserve that citrus yumminess.

If you live in any zone 8 or warmer, you probably know that citrus season is in full swing.  Where I live is zone 8b, and the citrus from here and down south include:  oranges, grapefruit, lemons, satsumas,  and soon, kumquats.

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Today at the Farmer’s Market I scored some very large Meyer lemons from the Egg Lady.  All she sells is eggs.  Very good eggs, too.  Yet today, there  in front of all her egg cartons was a large bushel of gorgeous Meyer Lemons, available 3 for $1.00.  Considering that Meyer Lemons are 2 to 3 times the size of regular lemons, that’s a steal.  It’s like getting 6 to 9 lemons for a dollar.

Meyer Lemons are a cross between a regular lemon and I believe a mandarin, which results in a delicious lemon juice that’s a little less tart than regular lemons.  The peel is shiny smooth, and there is very little white pith, much like a mandarin orange.

What to do with these beauties?

Here’s a few things I like to do:

  • Freeze the lemon juice in ice cube trays, transfer to a freezer bag and enjoy throughout the year!

  • Make Meyer Lemon Vinaigrette  wpid-IMAG1032-1.jpg

  • Make Lemon Curd (short shelf life if you’re canning it, only good for about 3 months)  wpid-IMAG1012.jpg

  • Make Preserved Lemons (aka  Lemon Pickles)  wpid-IMAG1029-1.jpg

  • Make Lemon Yogurt Cheese with those Preserved Lemons

  • Lemon Chimichurri Tmatoes &  Herbed Yogurt Cheese

    Lemon Chimichurri Tmatoes & Herbed Yogurt Cheese

  • Make a batch of Tabouli

    Tabouli

    Tabouli

  • Make Lemon Meringue Pie

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And, a few other things I have done in the past, or would like to do.  The Lemon Cookies are especially delicious – a crispy, buttery lemon jewel of a cookie!

    • Make a Lemon Roasted Chicken- place thin slices of lemon underneath the skin of the chicken; salt and pepper, roast as usual; fabulous!

    • The first mousse I made was a Lemon Mousse…I wonder if I still have that recipe somewhere?

    • I for  hear that Lemon Pasta has been on my list of things to make for a long time!  One day….

    • Make Lemonade

    • Make Lemon Cookies

    • Make an awesome batch of Hollandaise

    • Make a Lemon/Herb/Garlic Butter and freeze in pats, or ice cube tray, to add to fish, shrimp, chicken or steaks

    • Make Lemon Pound Cake

    • Make Lemon Sugar

    • Make Candied Lemon Peel

    • Make Limoncello (it will be great for the summertime!)

    • Make Lemon Drop Martinis, use a vegetable peeler to make beautiful lemon peel curls to both garnish and flavor the martinis

    • Make a lemon body scrub (1 cup jojoba, coconut or olive oil to 1 or 2 cups sugar (your choice) to juice and zest of one large Meyer lemon; good for 3 to 4 weeks)

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